Dutch Oven Garlic Rosemary Bread (Print Version)
Aromatic artisan bread with crisp crust, roasted garlic, and fresh rosemary baked in Dutch oven.
# What You'll Need:
→ Dough
01 - 3½ cups bread flour
02 - 1½ cups lukewarm water
03 - 2¼ tsp active dry yeast (1 packet)
04 - 2 tsp fine sea salt
→ Flavorings
05 - 1 head garlic
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp olive oil (plus more for brushing)
→ Topping
08 - 1 tsp flaky sea salt
09 - 1 tsp extra rosemary (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Slice off the top of the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30-35 minutes until soft. Cool, then squeeze cloves from skins and mash.
02 - In a large bowl, mix bread flour, yeast, and salt. Add lukewarm water and stir until combined into a shaggy dough. Fold in mashed roasted garlic and chopped rosemary.
03 - Cover with plastic wrap or a clean towel. Let rise in a warm place for 1-2 hours until doubled in size and bubbly.
04 - Turn dough onto a floured surface. Shape into a ball by folding edges inward. Place seam-side down on parchment paper; brush with olive oil and sprinkle with flaky sea salt and extra rosemary if desired.
05 - Cover and rest for 30 minutes while preheating the Dutch oven.
06 - Place empty Dutch oven with lid into the oven and heat to 450°F for at least 30 minutes.
07 - Carefully transfer the parchment with dough into the hot Dutch oven. Cover and bake 30 minutes. Remove lid and bake an additional 12-15 minutes for a golden-brown crust.
08 - Lift bread out and cool on a wire rack at least 30 minutes before slicing.
# Expert Tips:
01 -
- The Dutch oven creates professional bakery results with zero fancy equipment
- Roasted garlic and rosemary transform this into bread that disappears in minutes
02 -
- The Dutch oven creates a steam chamber that mimics professional bread ovens, so do not skip the preheating step
- Letting the bread cool completely seems impossible but it is the difference between a perfect texture and a disappointing one
03 -
- Use an instant-read thermometer to check that your bread reaches 200°F internally for perfectly cooked crumb
- Try adding chopped Kalamata olives or sun-dried tomatoes to the dough for variation