Garlic Herb Dutch Oven Bread (Printable)

Rustic artisan bread infused with garlic and herbs, baked in a Dutch oven for crispy crust and tender interior.

# 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

# Directions:

01 - In a large mixing bowl, combine bread flour, salt, and sugar. Stir in the yeast until well 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 and chopped herbs. Stir until 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 while preheating the Dutch oven.
07 - Place a Dutch oven with its lid in the oven. Preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Score the top with a sharp knife in a cross pattern.
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 another 15 to 20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from Dutch oven. Brush immediately with melted butter and sprinkle with extra herbs. Let cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The crust creates this incredible shatter when you bite into it, while the inside stays soft and tender
  • Minimal kneading means you can have artisan bread without the arm workout or special skills
  • Fresh herbs woven through the dough make every slice fragrant and deeply savory
02 -
  • The Dutch oven must be fully preheated or you will not get that dramatic oven spring
  • Scoring the dough is not optional—it gives the bread a place to expand instead of bursting randomly
  • Let the bread cool for at least 30 minutes or the crumb will be gummy when you slice it
03 -
  • The dough should feel sticky and shaggy—resist adding more flour or your bread will be dense
  • Use parchment paper as a sling to transfer dough safely into the hot Dutch oven

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