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Garlic Rosemary Dutch Oven Bread

Garlic Rosemary Dutch Oven Bread

Linda M. Harris
Garlic Rosemary Dutch Oven Bread is a rustic, aromatic loaf that’s perfect for any meal.
Baked in a Dutch oven, it boasts a crunchy golden crust and a soft, airy interior.
The combination of fresh garlic and rosemary gives it a savory and herbaceous flavor that elevates the taste of your bread to new heights.
Whether you serve it with a bowl of soup or enjoy it on its own with butter, this bread is a true crowd-pleaser.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Course bread, Side Dish
Cuisine American, Italian
Servings 16 Slices
Calories 140 kcal

Equipment

  • Dutch Oven (4 to 6-quart) – 1
  • Mixing Bowl – 1
  • Spatula or Wooden Spoon – 1
  • Kitchen Thermometer – 1 (optional)
  • Parchment Paper – 1 sheet (optional)
  • Bench Scraper – 1 (optional)

Ingredients
  

  • 3 cups 360g All-Purpose Flour
  • 1 tablespoon 9g Active Dry Yeast
  • 1 ½ teaspoons 8g Salt
  • 1 tablespoon 15g Fresh Garlic, minced
  • 1 tablespoon 6g Fresh Rosemary, finely chopped
  • 1 ½ cups 355ml Warm Water (about 110°F / 43°C)
  • 1 tablespoon 15ml Olive Oil (optional, for extra flavor)
  • 1 teaspoon 5g Sugar (optional, to help activate yeast)

Instructions
 

  • Activate the Yeast: In a small bowl, combine the warm water, sugar (optional), and yeast. Stir to dissolve.
    Let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
    Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, garlic, and rosemary.
    Combine Wet and Dry Ingredients: Once the yeast mixture is ready, pour it into the dry ingredients.
    Stir with a spatula or wooden spoon until a sticky dough forms.
    Knead the Dough (Optional): While this is a no-knead recipe, you can knead the dough for 3-4 minutes on a floured surface if you prefer. Alternatively, you can skip this step and proceed to the next.
    First Rise: Cover the bowl with a clean kitchen towel or plastic wrap.
    Let the dough rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
    Shape the Dough: After the dough has risen, gently punch it down to release the air. Shape it into a round or oval loaf by folding the edges into the center.
    Preheat the Dutch Oven: Place a Dutch oven with its lid into the oven and preheat to 450°F (230°C) for 30 minutes.
    Second Rise: While the Dutch oven preheats, allow the shaped dough to rise on a sheet of parchment paper for about 30 minutes.
    Bake the Bread: Carefully remove the preheated Dutch oven from the oven.
    Transfer the dough (with parchment paper, if using) into the hot pot. Cover with the lid and bake for 30 minutes.
    Finish Baking: After 30 minutes, remove the lid and bake the bread for an additional 15-20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
    Cool and Serve: Let the bread cool on a wire rack for at least 30 minutes before slicing.

Notes

Recipe Notes

  • Use Fresh Ingredients: For the best flavor, use fresh garlic and rosemary. The flavor of fresh herbs is significantly more vibrant than dried herbs.
  • Adjust the Yeast: If you prefer a longer, slower rise (for enhanced flavor), you can reduce the yeast amount to 1 teaspoon and let the dough rise in the fridge overnight. Bring it to room temperature before baking.
  • Avoid Overproofing: Be cautious not to let the dough rise too long, as it can become overly airy and collapse in the oven.
  • Baking Variations: If you don’t have a Dutch oven, you can bake this bread on a baking sheet and place a shallow pan of water in the oven to mimic the steam effect.
Keyword Garlic Rosemary Dutch Oven Bread