Garlic Herb Dutch Oven Bread (Printable version)
Rustic artisan bread infused with garlic and herbs, baked in a Dutch oven for crispy crust and tender crumb.
# Ingredient List:
→ Bread Dough
01 - 3 ½ cups bread flour
02 - 1 ½ teaspoons salt
03 - 1 teaspoon sugar
04 - 1 packet (2 ¼ teaspoons) active dry yeast
05 - 1 ½ cups warm water (about 110°F)
06 - 2 tablespoons olive oil
→ Garlic & Herbs
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 tablespoon fresh thyme, chopped
10 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
11 - 2 tablespoons melted butter
# How to Make It:
01 - In a large mixing bowl, combine bread flour, salt, and sugar. Stir in the yeast until evenly distributed.
02 - Pour in the warm water and olive oil. Mix with a wooden spoon until a sticky, shaggy dough forms.
03 - Add the minced garlic and chopped herbs to the dough. Stir until evenly incorporated throughout the mixture.
04 - Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 2 hours, or until doubled in size.
05 - Turn dough onto a floured surface. Gently shape into a round loaf, tucking edges underneath to create tension.
06 - Place dough on a piece of parchment paper. Cover loosely with a towel and let rest for 30 minutes while preheating.
07 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes before baking.
08 - Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Score the top with a sharp knife in a cross or slash pattern.
09 - Cover with lid and bake for 30 minutes to create steam and develop the crust structure.
10 - Remove the lid and bake for another 15–20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from Dutch oven; brush with melted butter and sprinkle with extra herbs. Let cool completely on a wire rack before slicing.
# Expert Suggestions:
01 -
- The Dutch oven creates that professional bakery crust without any fancy equipment or techniques
- Its a forgiving dough that welcomes whatever fresh herbs you have languishing in your crisper drawer
02 -
- The Dutch oven must be fully preheated for that initial steam burst creating a professional crust
- Scoring isnt just decorative, it allows the bread to expand properly during baking
03 -
- Weigh your flour if possible, as cup measurements can vary wildly and affect hydration
- Let the bread cool for at least 30 minutes before slicing or the steam will escape leaving you with a gummy crumb