Garlic Herb Dutch Oven Bread (Printable)

Rustic artisan bread infused with aromatic garlic and fresh herbs, baked in a Dutch oven for a perfectly crisp crust.

# 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 (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 Steps:

01 - In a large mixing bowl, combine bread flour, salt, and sugar. Stir in the yeast until evenly distributed.
02 - Pour in warm water and olive oil. Mix with a wooden spoon until a sticky, shaggy dough forms.
03 - Add minced garlic, rosemary, thyme, and parsley to the dough. Stir until evenly incorporated throughout.
04 - Cover bowl with plastic wrap or damp towel. Let rise at room temperature for 2 hours until doubled in size.
05 - Turn dough onto floured surface. Gently shape into a round loaf, tucking edges underneath to create tension.
06 - Place dough on parchment paper. Cover loosely with towel and rest for 30 minutes while preheating the Dutch oven.
07 - Place Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes before baking.
08 - Carefully lift dough using parchment and lower into preheated Dutch oven. Score top with sharp knife in a cross pattern.
09 - Cover with lid and bake for 30 minutes to create steam for crust development.
10 - Remove lid and continue baking for 15-20 minutes until crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from Dutch oven. Brush with melted butter and sprinkle with extra parsley. Cool completely before slicing.

# Expert Tips:

01 -
  • The Dutch oven creates a professional bakery crust without any fancy equipment or techniques
  • Fresh garlic and herbs get baked right into the dough, not just sprinkled on top
02 -
  • The Dutch oven must be fully preheated for at least 30 minutes or you won't get that dramatic crust
  • Scoring the dough isn't just cosmetic it allows steam to escape and helps the bread expand properly
03 -
  • Use parchment paper with handles or create a sling to safely lower the dough into the scorching Dutch oven
  • Let the bread cool for at least 20 minutes before slicing or the steam will escape and the crumb will become gummy

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