Dutch Oven Garlic Rosemary Bread (Printable Version)

Aromatic bread with garlic and rosemary, featuring crisp golden crust and soft interior.

# 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

# How to Make It:

01 - In a large bowl, whisk together bread flour, salt, and yeast until thoroughly blended.
02 - Stir in the lukewarm water and olive oil until a shaggy, sticky dough forms.
03 - Add the minced garlic and chopped rosemary, mixing gently to distribute evenly throughout the dough.
04 - Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 2 to 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, creating surface tension.
06 - Place dough seam-side down on a piece of parchment paper. Cover loosely and let rise for another 30 to 45 minutes until puffy.
07 - While the dough rises, place a Dutch oven with its lid in the oven. Preheat to 450°F for at least 30 minutes to thoroughly heat the pot.
08 - Carefully remove the hot Dutch oven. Lift the dough using the parchment paper and lower it into the preheated pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
10 - Remove the lid and bake for an additional 12 to 15 minutes, until the crust achieves a deep golden brown color.
11 - Remove bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing to preserve texture.

# Expert Tips:

01 -
  • The crust develops restaurant level crackle without any fancy equipment beyond a basic Dutch oven
  • Garlic and rosemary become deeply fragrant rather than sharp or bitter thanks to slow proofing
02 -
  • Preheating the Dutch oven creates a steam chamber that is the secret to bakery style crust development
  • Do not skip the second rise or the bread will be dense and the garlic flavor will taste sharp rather than mellow
03 -
  • If your dough feels impossibly wet resist adding more flour the hydration is what creates those beautiful irregular holes
  • Use the parchment paper overhang like handles to lift the dough safely into the screaming hot Dutch oven

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