Garlic Herb Dutch Oven Bread (Printable version)

Rustic artisan bread with garlic and herbs, baked in Dutch oven for crispy crust and tender interior.

# What You'll Need:

→ 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 (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 Prepare:

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 dough forms.
03 - Add the minced garlic and chopped herbs. Stir until evenly incorporated throughout the dough.
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; let rest for 30 minutes.
07 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
08 - Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Score the top with a sharp knife.
09 - Cover with lid and bake for 30 minutes to develop steam for a crisp crust.
10 - Remove the lid and bake for another 15–20 minutes, or until the crust is 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 before slicing.

# Expert advice:

01 -
  • The crust achieves that bakery style crunch without any fancy equipment or techniques
  • Fresh herbs baked inside create pockets of intense flavor throughout every slice
  • Almost no kneading required but nobody will believe how little effort went into it
02 -
  • The dough will be incredibly sticky, resist the urge to keep adding flour or you will lose that airy interior texture
  • Preheating the Dutch oven for at least 30 minutes is non negotiable for achieving restaurant style crust
  • Letting the bread cool for at least 30 minutes before slicing prevents the crumb from becoming gummy
03 -
  • Score the dough deeply but quickly, hesitation causes the knife to drag and creates ragged edges
  • Use parchment paper as a sling to safely lower dough into the blazing hot Dutch oven without burns

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