Introduction

This Garlic Herb Dutch Oven Bread is a wonderfully fragrant and crusty loaf perfect for sharing. With fresh herbs and roasted garlic integrated into the dough, it offers an irresistible aroma and flavor that will elevate any meal.

A round loaf of bread with a golden brown crust sits on a white marbled surface. The crust is cracked open in several places showing a soft, light cream inside. The top is sprinkled with dried green herbs and small grains of salt. The bread looks fresh, with a slightly glossy texture on the crust and a fluffy, smooth inside visible through the cracks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour, plus extra for dusting
2 teaspoons fine sea salt
1/2 teaspoon instant yeast
1 1/2 cups lukewarm water (90-100°F)
4 cloves garlic, minced finely or pressed
2 tablespoons fresh herbs (rosemary, thyme, or combination), chopped finely
1 tablespoon olive oil, for coating

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sea salt, and instant yeast. Add the minced garlic and chopped herbs, stirring to evenly distribute them throughout the mixture.
Step 2: Pour in the lukewarm water and stir with a wooden spoon until no dry flour remains and the dough looks sticky and rough.
Step 3: Cover the bowl tightly with plastic wrap or a damp towel and let the dough rise at room temperature for 12 to 18 hours, until it has doubled in size and is bubbly.
Step 4: Generously flour a work surface and your hands. Gently scrape the dough onto the surface and fold the edges toward the center to form a round shape.
Step 5: Place the shaped dough on an oiled piece of parchment paper, cover loosely with a towel, and let it rest for 45 minutes to 1 hour.
Step 6: Place a Dutch oven with its lid inside your oven and preheat to 450°F for 30 minutes.
Step 7: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the pot. Score the top with a sharp knife.
Step 8: Cover the Dutch oven with its lid and bake for 30 minutes. Then remove the lid and bake uncovered for an additional 15 to 20 minutes until the bread is a deep golden brown.
Step 9: Remove the bread from the Dutch oven and transfer to a wire rack. Allow it to cool for at least 30 minutes before slicing.

Tips & Variations

Use a mixture of fresh rosemary and thyme for a more complex herb flavor.
If you prefer, roast the garlic beforehand for a sweeter, milder taste.
Dust the top of the dough with additional flour before baking for a rustic look.
Try adding a tablespoon of grated Parmesan or a pinch of chili flakes for a flavor twist.

Storage

Store the bread in a paper bag or bread box at room temperature for up to 3 days to maintain its crust. For longer storage, slice and freeze the bread in an airtight container for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

A round, golden brown bread loaf with a rough, cracked top showing soft, light yellow inside layers underneath. The crust is sprinkled with small green herb bits all over, adding texture and color, and the bread is sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Just be sure to dissolve it in the lukewarm water and let it activate for 5 to 10 minutes before mixing it with the dry ingredients.

Do I have to use a Dutch oven to bake this bread?

The Dutch oven creates a steamy environment that helps develop a crisp crust, but if you don’t have one, you can bake the bread on a baking stone or sheet and place a pan of water in the oven to add steam.