Garlic Herb Dutch Oven Bread (Printable)

Rustic artisan bread infused with aromatic garlic and fresh herbs, baked in a Dutch oven for a perfect crisp crust.

# 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 make it:

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 and chopped herbs (rosemary, thyme, parsley). 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 oven.
07 - Place a Dutch oven with lid in the oven and 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 or lame in a cross or slash 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 the loaf sounds hollow when tapped on the bottom.
11 - Remove bread from Dutch oven and immediately brush with melted butter. Sprinkle with extra parsley. Let cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The Dutch oven creates the ultimate bakery style crust without any fancy equipment or steam injections
  • Fresh garlic and herbs transform simple dough into something that feels indulgent and restaurant worthy
  • The hands off time means you can start it during a lazy weekend and let it work around your schedule
02 -
  • My first attempt failed because I didn't let the Dutch oven heat up long enough so now I always set a timer for the preheat
  • The dough will seem impossibly sticky but resist adding more flour or you will lose that tender interior texture
  • Scoring the dough isn't just for looks it allows the bread to expand properly in the oven without bursting at weak points
03 -
  • Weigh your ingredients with a kitchen scale if possible because flour measurements vary wildly depending on how you scoop
  • The tap test should sound hollow and almost echoey rather than dense or dull

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