Dutch Oven Garlic Rosemary Bread Recipe
This Dutch Oven Garlic Rosemary Bread is a wonderfully comforting homemade bread recipe featuring fragrant garlic and fresh rosemary. Baked in a hot Dutch oven, this bread develops a crisp golden crust with a tender, aromatic interior. Ideal as a side dish or snack, it’s simple to prepare and truly satisfying.
- Prep Time: 1 hour 5 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 slices
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups All Purpose Flour
- 1 1/2 tsp sugar
- 2 tsp salt
- 2 1/2 tsp quick yeast (1 package)
Wet Ingredients
- 1 1/3 cups warm water
Flavorings
- 2 large rosemary sprigs, leaves removed and diced
- 3 garlic cloves, diced
Instructions
- First Rise: Add all of the ingredients—flour, sugar, salt, yeast, warm water, rosemary, and garlic—to a mixing bowl and stir together. The dough will be sticky and shaggy, which is expected. Cover the bowl with a towel and let the dough rise for 60 minutes in a warm place such as a proofing oven, a warm oven, or near warm air vents.
- Shaping the Bread: Lay a piece of parchment paper on a surface and dust it with flour. Transfer the dough onto the paper and shape it by stretching each side and folding it over until it forms a round ball. Flip the dough so the smooth side is on top. Cover it with a towel and let it rise again for about 20 minutes, while you preheat the oven and Dutch oven.
- Heating the Dutch Oven: Place the Dutch oven (without lid) in your oven and preheat to 450°F (232°C). Allow the Dutch oven to reach temperature as the dough completes its second rise.
- Baking the Bread: Using oven mitts, carefully remove the hot Dutch oven from the oven and place it on the stove top. Lift the dough using the parchment paper and transfer it into the Dutch oven. Score the top of the dough with a sharp knife to allow steam to escape during baking. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10 minutes or until the bread is golden brown and crusty on top.
- Cooling: Remove the bread from the Dutch oven using the parchment paper and place it on a cooling rack. Let cool for at least 30 minutes before slicing and serving.
Notes
- Use warm water, around 100°F (38°C), to activate the yeast properly.
- Be careful when handling the hot Dutch oven to avoid burns.
- Scoring the bread can be done with artistic designs or a simple slash; it helps control bread expansion and steam release.
- Letting the bread cool completely before slicing improves texture and prevents it from becoming gummy.
- For serving, try butter with sea salt, olive oil with balsamic vinegar, or enjoy plain.
