Garlic Herb Dutch Oven Bread (Printable)
Rustic artisan loaf with aromatic garlic, fresh herbs, and a perfectly crisp crust baked in a Dutch oven.
# What's Needed:
→ 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
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 (rosemary, thyme, parsley). 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 while preheating the Dutch oven.
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 pattern.
09 - Cover with the lid and bake for 30 minutes to create steam for a crispy crust.
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 immediately with melted butter and sprinkle with extra fresh parsley. Let cool completely on a wire rack before slicing.
# Tips for Success:
01 -
- The Dutch oven creates that professional bakery crust you usually have to wait in line for
- Fresh garlic and herbs woven right into the dough means every bite is fragrant
- This recipe forgives beginners because rustic bread is supposed to look imperfect
02 -
- Preheating the Dutch oven is nonnegotiable because that initial blast of heat creates the steam that makes the crust explode
- Scoring the dough is not decorative, it gives the bread a place to expand so it does not burst at the seams
03 -
- Weigh your flour if possible because cup measurements can vary dramatically and affect hydration
- Use a really sharp knife or razor blade for scoring, dragging quickly and confidently rather than sawing