Rosemary Garlic Dutch Oven Bread

This artisanal Rosemary Garlic Dutch Oven Bread features a blistered, golden-brown crust infused with fresh rosemary and minced garlic. Baked in a heavy Dutch oven, it develops a professional bakery-style crackly exterior with a soft, pillowy interior.

Key Details

• Prep Time: 15 minutes (plus 2–3 hours rising time)

• Bake Time: 45 minutes

• Total Time: ~3.5 hours

• Servings: 1 loaf (8–10 slices)

• Difficulty: Easy (No-Knead Option)

Ingredients

For the Bread Dough:

• 3 cups (360 g) All-purpose flour or bread flour

• 1 tsp Instant dry yeast or active dry yeast

• 1.5 tsp Fine sea salt

• 1.5 cups (360 ml) Warm water (approx. $105^\circ\text{F} – 110^\circ\text{F}$)

• 2 tbsp Extra virgin olive oil

For the Herb & Garlic Mix:

• 2 tbsp Fresh rosemary, finely chopped

• 4 cloves Garlic, minced or finely grated

• 1/2 tsp Coarse sea salt or flaky salt (for topping)

Step-by-Step Instructions

Step 1: Mix the Dough

1. In a large mixing bowl, whisk together the flour, yeast, salt, chopped rosemary, and minced garlic.

2. Pour in the warm water and olive oil. Stir with a wooden spoon or dough whisk until a shaggy, wet dough forms and no dry flour remains.

Step 2: Proof & Rise

1. Cover the bowl with a damp cloth or plastic wrap.

2. Let the dough rise in a warm, draft-free spot for 2 to 3 hours, or until it doubles in size and shows bubbles on top. (Optional: Overnight slow-fermentation in the fridge yields even better flavor).

Step 3: Preheat Dutch Oven

1. 30 minutes before baking, place a 4- to 6-quart Dutch oven (with the lid on) into your oven.

2. Preheat the oven to $450^\circ\text{F}$ ($230^\circ\text{C}$).

Step 4: Shape the Loaf

1. Turn dough onto a well-floured surface or piece of parchment paper. Fold edges inward to form a smooth ball/oval loaf.

2. Brush top lightly with olive oil and sprinkle extra chopped rosemary, minced garlic, and flaky salt. Score top with a sharp knife or razor blade.

Step 5: Bake

1. Carefully remove preheated Dutch oven using oven mitts. Use parchment paper handles to lower loaf inside.

2. Cover with lid and bake at $450^\circ\text{F}$ ($230^\circ\text{C}$) for 30 minutes.

3. Remove lid and bake for an additional 12 to 15 minutes uncovered until crust turns deep golden brown.

4. Cool on a wire rack for at least 30 minutes before slicing.

Baker’s Tips for Success

• Steam Creates the Crust: Heating the Dutch oven with the lid on traps steam from the dough, giving it that golden, crackly bakery crust shown in the picture.

• Flour Choice: Bread flour yields a chewier texture with higher rise, while all-purpose flour makes a tender crumb.

• Storage: Store wrapped in a clean kitchen towel at room temperature for up to 3 days, or slice and freeze for up to 1 month.