Dutch Oven Garlic Rosemary Bread (Printable)

Rustic bread with crisp golden crust and soft interior infused with fresh garlic and rosemary.

# What You 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

# How To Cook:

01 - In a large bowl, whisk together bread flour, salt, and yeast until well combined.
02 - Stir in the lukewarm water and olive oil until a shaggy dough forms.
03 - Add the minced garlic and rosemary, mixing gently to distribute evenly throughout the dough.
04 - Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 2–3 hours, or until doubled in size.
05 - Turn the dough out onto a floured surface. With floured hands, shape gently into a round ball.
06 - Place dough seam-side down on a piece of parchment paper. Cover loosely and let rise for another 30–45 minutes.
07 - While the dough rises, place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
08 - Carefully remove the hot Dutch oven. Lift the dough with the parchment paper and place inside the preheated pot.
09 - Cover with lid and bake for 30 minutes to create steam and develop the crust.
10 - Remove lid and bake for an additional 12–15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from Dutch oven and cool on a wire rack for at least 20 minutes before slicing to preserve texture.

# Expert Tips:

01 -
  • The Dutch oven creates a professional bakery crust right in your home kitchen
  • Minimal hands on time but maximum flavor payoff from simple ingredients
  • Fresh rosemary and garlic transform basic dough into something extraordinary
02 -
  • The Dutch oven creates steam that develops a professional style crust
  • Resist cutting into the bread while its hot or youll lose moisture
  • Rising times vary with temperature so look for doubling rather than watching the clock
03 -
  • Use a kitchen scale for consistent results every single time
  • Let the Dutch oven preheat longer than you think necessary

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