Garlic Herb Dutch Oven Bread (Print Version)

Rustic bread infused with garlic and herbs, baked in a Dutch oven for perfect crust and crumb.

# What You 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:

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.
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 or slash 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 to 20 minutes, or until the crust is deep golden brown.
11 - Remove bread from Dutch oven; brush generously with melted butter and sprinkle with extra herbs. Let cool on a wire rack for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • The crust gets impossibly crispy while the inside stays pillowy soft, creating that perfect bakery texture you usually have to pay premium prices for
  • Minimal kneading required, meaning you can have artisan bread without the arm workout or bread machine
  • The garlic and herbs infuse every single bite, making it impossible to eat just one slice
02 -
  • Preheating the Dutch oven is nonnegotiable, that initial blast of heat is what creates the incredible crust
  • Scoring the dough isn't just for looks, it gives the bread a place to expand so it doesn't burst unevenly
  • The parchment paper is your best friend here, use it to safely transfer the dough without burning yourself
03 -
  • Weigh your flour instead of using cup measurements for consistent results every single time
  • Let the bread cool for at least 30 minutes before slicing, or the steam will escape and leave you with dry crumb

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