🍞 Dutch Oven Garlic Rosemary Bread 🌿

Crusty on the outside, soft and fluffy on the inside, and packed with garlicky, herby flavor—this rustic bread is easy to make and tastes like it came straight from a bakery.

🛒 Ingredients (Serves 6–8)

Bread Dough

• 3¼ cups all-purpose flour
• 1¼ cups warm water (about 105°F / 40°C)
• 2¼ teaspoons instant yeast (1 packet)
• 2 teaspoons sugar
• 1½ teaspoons salt
• 2 teaspoons garlic, minced (about 2 large cloves)
• 1½ teaspoons fresh rosemary, finely chopped
  • or ¾ teaspoon dried rosemary
• 1 tablespoon olive oil

Optional Toppings

• Flaky sea salt
• Extra chopped rosemary
• Olive oil (for brushing)

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👩‍🍳 Instructions

Step 1: Make the Dough

In a large mixing bowl, add:

• Flour
• Yeast
• Sugar
• Salt
• Minced garlic
• Chopped rosemary

Stir to combine.
Pour in the warm water and olive oil.
Mix with a spoon or spatula until a sticky, shaggy dough forms.

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Step 2: First Rise

Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise at room temperature for 1½–2 hours, until doubled in size and bubbly on the surface.

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Step 3: Preheat the Oven

Place a Dutch oven with its lid inside your oven.
Preheat to 450°F (230°C) for at least 30 minutes.

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Step 4: Shape the Dough

Turn the dough out onto a lightly floured surface.
Gently shape it into a round loaf—do not knead or overwork.
Place the dough on a piece of parchment paper.

Optional: Brush lightly with olive oil and sprinkle with flaky sea salt and rosemary.

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Step 5: Bake

Carefully remove the hot Dutch oven from the oven.
Lift the dough (with parchment paper) and place it inside.
Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 10–15 minutes, until the bread is deep golden brown and crusty.

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Step 6: Cool & Serve

Remove the bread from the Dutch oven and place on a wire rack.
Let cool for 15–20 minutes before slicing.

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🍽 Serving Ideas

• Serve warm with olive oil and balsamic vinegar
• Pair with soups, stews, or pasta
• Toast leftovers with butter or garlic spread
• Use for sandwiches or bruschetta

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❓ FAQ

Can I use dried rosemary instead of fresh?
Yes. Use ¾ teaspoon dried rosemary in place of fresh.

Do I need to knead this dough?
No kneading required! The long rise and steam from the Dutch oven do all the work.

Can I make this dough ahead of time?
Yes. After the first rise, refrigerate the dough for up to 24 hours. Bring to room temperature before baking.

What if I don’t have a Dutch oven?
You can bake it in a heavy oven-safe pot with a tight-fitting lid, but a Dutch oven gives the best crust.

How do I store leftovers?
Store wrapped at room temperature for 2 days, or freeze slices for up to 2 months.

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💡 Final Thoughts

Dutch Oven Garlic Rosemary Bread is rustic, aromatic, and incredibly satisfying. With simple ingredients and minimal effort, you get bakery-style bread with a crisp crust and soft interior—perfect for sharing warm at the table or serving alongside your favorite meals. 🍞🌿

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