Dutch Oven Garlic Rosemary Bread (Printer-friendly)

Aromatic crusty bread with garlic and rosemary, baked in a Dutch oven for perfect texture and flavor.

# What you'll need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 1/2 teaspoon active dry yeast

→ Wet Ingredients

04 - 1 1/2 cups lukewarm water
05 - 2 tablespoons olive oil

→ Aromatics

06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh rosemary, finely chopped

→ For Dusting & Baking

08 - Extra flour or cornmeal for dusting

# Method:

01 - Whisk together bread flour, salt, and yeast in a large bowl until thoroughly blended.
02 - Pour lukewarm water and olive oil into the flour mixture. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Add minced garlic and chopped rosemary to the dough. Mix gently just until evenly distributed throughout.
04 - Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 2–3 hours until dough has doubled in size.
05 - Turn dough onto a lightly floured surface. With floured hands, fold edges toward center and shape into a tight ball.
06 - Place dough seam-side down on parchment paper. Cover loosely and let rest for 30–45 minutes until puffy.
07 - Position Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully remove preheated Dutch oven. Lift dough using parchment paper and lower into the hot pot.
09 - Cover with lid and bake for 30 minutes. This trapped steam creates a crisp, golden crust.
10 - Remove lid and continue baking for 12–15 minutes until crust achieves deep golden brown color.
11 - Transfer bread to a wire rack. Cool for at least 20 minutes before slicing to preserve interior texture.

# Expert Tips:

01 -
  • The smell of garlic and rosemary wafting through your home will make everyone wander into the kitchen
  • This bread transforms simple ingredients into something that looks and tastes like it came from an artisan bakery
  • The recipe is incredibly forgiving, perfect for nervous first-time bread makers
02 -
  • That sticky dough that feels wrong is exactly right—resist the urge to keep adding flour or you will end up with a dense brick
  • The Dutch oven must be fully preheated or you will not get the steam burst needed for a crispy crust
  • Every oven runs differently, so start checking the crust at the 40 minute mark to avoid burning
03 -
  • If your kitchen runs cold, find the warmest spot for rising—sometimes near a preheating oven or in a sunny window
  • The parchment paper makes transferring the dough so much safer and prevents any sticking disasters

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