Dutch Oven Garlic Rosemary Bread (Print Version)

Aromatic bread featuring fresh garlic and rosemary with a crisp crust and soft center

# 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:

01 - Whisk together bread flour, salt, and yeast in a large mixing bowl until thoroughly incorporated.
02 - Pour lukewarm water and olive oil into the flour mixture. Stir vigorously until a shaggy, sticky dough forms.
03 - Add minced garlic and chopped rosemary to the dough. Mix gently by hand until evenly distributed throughout.
04 - Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let rise at room temperature for 2 to 3 hours until doubled in volume.
05 - Turn dough onto a lightly floured surface. With floured hands, fold edges toward center and shape into a tight round ball.
06 - Place dough seam-side down on parchment paper. Cover loosely and let rest for 30 to 45 minutes until puffy.
07 - Position Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully remove preheated Dutch oven. Lift dough using parchment paper and lower into the hot pot.
09 - Cover with lid and bake for 30 minutes to create steam and develop oven spring.
10 - Remove lid and continue baking for 12 to 15 minutes until crust achieves deep golden brown color.
11 - Transfer bread to wire rack. Cool for at least 20 minutes before slicing to preserve texture.

# Expert Advice:

01 -
  • The crust crackles like autumn leaves when you tear into it, revealing the softest interior youve ever experienced
  • Minimal hands-on time means you can start it in the morning and forget about it until dinner
  • Fresh rosemary and garlic transform simple ingredients into something that feelsrestaurant worthy
02 -
  • Dutch ovens retain heat differently so your first loaf might need slight timing adjustments based on your specific pot
  • The dough should feel sticky and shaggy not smooth adding too much flour during shaping will make the bread dense
  • Letting the bread cool completely before storing prevents that gummy texture from trapped moisture
03 -
  • Weighing your ingredients instead of using cups eliminates the most common variable in home baking
  • A sharp knife or bread lame slashed across the top of the dough before baking gives it that beautiful professional bloom

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