Garlic Herb Dutch Oven Bread (Printable)

Rustic bread with garlic and herbs, baked in a Dutch oven for a crispy crust and soft center.

# 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 (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. 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 on top.
06 - Place dough on a piece of parchment paper. Cover loosely with a towel; let rest for 30 minutes while preheating the oven.
07 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Score the top with a sharp knife or lame in a cross pattern.
09 - Cover with 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 the loaf sounds hollow when tapped.
11 - Remove bread from Dutch oven; brush with melted butter and sprinkle with extra herbs. Let cool on a wire rack for at least 30 minutes before slicing.

# Expert Hints:

01 -
  • The Dutch oven creates that professional bakery crust without any fancy equipment or techniques
  • Fresh garlic and herbs baked right into the dough make every slice incredibly fragrant
  • This recipe is practically foolproof even if you have never baked bread before
02 -
  • The Dutch oven must be fully preheated for at least 30 minutes to create that steam injected oven environment
  • Score the dough deeply before baking or it will burst open in unpredictable places
  • Let the bread cool for at least 30 minutes before slicing or the texture will be gummy
03 -
  • Use a kitchen scale to measure your flour for consistent results every time
  • Place a rimmed baking sheet on the rack below the Dutch oven to catch any butter drips

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