Garlic Herb Dutch Oven Bread (Printable Version)
Rustic bread infused with garlic and herbs, baked in a Dutch oven for crackly crust and soft crumb.
# What You Need:
→ Bread Dough
01 - 3 ½ cups bread flour
02 - 1 ½ teaspoons salt
03 - 1 teaspoon sugar
04 - 1 packet active dry yeast (2 ¼ teaspoons)
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 (plus extra for garnish)
11 - 2 tablespoons melted butter
# How To Make:
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, rosemary, thyme, and parsley. Stir until the aromatics 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, tucking edges underneath to create tension on the surface.
06 - Place dough on a piece of parchment paper. Cover loosely with a towel and let rest for 30 minutes.
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 heated.
08 - Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Score the top with a sharp knife or lame in a cross pattern.
09 - Cover with the 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 the bread sounds hollow when tapped.
11 - Remove bread from Dutch oven, brush with melted butter, and sprinkle with extra parsley. Let cool on a wire rack for at least 30 minutes before slicing.
# Expert Advice:
01 -
- The crust develops this incredible crackle when you slice into it, like stepping on autumn leaves
- Whole garlic cloves mince directly into the dough, infusing every bite without being overwhelming
02 -
- Preheating the Dutch oven is non-negotiable, that intense heat is what creates the initial oven spring and crust formation
- The dough will feel impossibly sticky when youre mixing it, resist the urge to keep adding flour or your bread will turn out dense
03 -
- Let the bread cool for at least an hour before slicing, cutting into warm bread makes the texture gummy
- The parchment paper makes transferring to the hot Dutch oven safe and easy, dont skip this step