Garlic Herb Dutch Oven Bread (Printable)

Rustic artisan bread with garlic and fresh herbs, baked in a Dutch oven for a golden crust and soft crumb.

# 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

# How to Prepare:

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 herbs and garlic 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 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 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 pattern of your choice.
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 loaf sounds hollow when tapped on the bottom.
11 - Remove bread from Dutch oven and immediately brush with melted butter. Sprinkle with extra fresh parsley. Let cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The Dutch oven creates a professional bakery crust without any fancy equipment or techniques
  • It comes together in minutes but tastes like you spent all day tending to it
  • The garlic herb filling turns plain bread into something people literally beg to take home
02 -
  • The dough should be sticky and shaggy, not smooth and neat—adding more flour will make a dense, heavy bread
  • That extremely hot Dutch oven is essential for creating steam, which is what gives you that crackling, professional bakery crust
  • Scoring the dough isn't just decorative—it gives the bread a place to expand so it doesn't burst in unpredictable directions
03 -
  • If your kitchen is particularly cold, find the warmest spot for rising—sometimes a sunny windowsill or even the top of the refrigerator (which generates gentle heat) works beautifully
  • Don't skip the parchment paper—it's what makes transferring the dough into the screaming hot Dutch oven safe and stress-free

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