Garlic Herb Dutch Oven Bread (Printable)

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

# 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
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, chopped rosemary, thyme, and parsley. Stir until herbs and garlic are 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 lightly floured surface. Gently shape into a round loaf by tucking the edges underneath to create surface tension.
06 - Place dough on a piece of parchment paper. Cover loosely with a clean towel and let rest for 30 minutes while preheating the oven.
07 - Place a Dutch oven with its lid in the oven. Preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly hot.
08 - Carefully lift the dough using the parchment paper and lower it into the preheated Dutch oven. Score the top with a sharp knife in a cross or slash pattern.
09 - Cover with the lid and bake for 30 minutes. The trapped steam creates a crisp, artisan-style crust.
10 - Remove the lid and bake for another 15 to 20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
11 - Remove bread from Dutch oven and immediately brush with melted butter. Sprinkle with extra parsley for garnish. Let cool on a wire rack for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • The Dutch oven creates that professional bakery crust without any fancy equipment or techniques
  • Fresh garlic and herbs baked right into the dough means every bite is infused with flavor
  • It only takes about 10 minutes of actual hands on time for something that looks impressively artisan
02 -
  • The Dutch oven needs to be fully preheated for at least 30 minutes or you will not get that dramatic oven spring and crust
  • Scoring the dough is not just for looks it allows the bread to expand properly in the intense heat
  • Letting the bread cool for at least 30 minutes might feel impossible but cutting it too soon makes the interior gummy
03 -
  • Weighing your flour with a kitchen scale is the biggest improvement you can make for consistent results every time
  • If your dough feels impossibly sticky resist adding more flour as it will bake out beautifully with such high hydration
  • The parchment paper is not optional it is the only safe way to transfer dough into a 450F Dutch oven without burns

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