Garlic Herb Dutch Oven Bread (Printable)

Rustic artisan loaf infused with garlic and herbs, baked in a Dutch oven for golden crust and soft interior.

# 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

# Directions:

01 - In a large mixing bowl, combine bread flour, salt, and sugar. Stir in the yeast until well 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 (rosemary, thyme, parsley). 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 the surface.
06 - Place dough on a piece of parchment paper. Cover loosely with a towel; let rest for 30 minutes.
07 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
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 and develop the crust.
10 - Remove the lid and bake for another 15–20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from Dutch oven; immediately brush with melted butter and sprinkle with extra fresh parsley. Let cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The Dutch oven creates the most gorgeous crackly crust that bakery envy
  • Minimal hands on time but maximum payoff for impressing dinner guests
  • The garlic herb infusion permeates every single bite not just the top
02 -
  • Letting the Dutch oven preheat for the full 30 minutes is non negotiable for that bakery style crust
  • The dough will feel impossibly sticky when mixing, but resist adding more flour or your bread will be dense
  • Scoring the dough isn't just decorative, it allows the bread to expand properly while baking
03 -
  • Weigh your flour with a kitchen scale if possible, as flour measured by volume varies wildly and can affect your outcome
  • If your parchment starts to brown too much in the oven, trim off any excess hanging over the edges before baking

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