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Dutch Oven Garlic Rosemary Bread Recipe

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4.3 from 11 reviews

This Dutch Oven Garlic Rosemary Bread is a rustic, aromatic homemade bread featuring fragrant rosemary and garlic. Baked in a preheated Dutch oven for a perfect crust and soft interior, this easy recipe requires minimal ingredients and is perfect for any meal or snack.

Ingredients

Dry Ingredients

  • 3 cups All Purpose Flour
  • 1 1/2 tsp sugar
  • 2 tsps salt
  • 2 1/2 tsp quick yeast (1 package)

Wet Ingredients

  • 1 1/3 cups warm water

Flavorings

  • 2 large rosemary sprigs, leaves removed and diced
  • 3 garlic cloves, diced

Instructions

  1. First Rise: Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy, and a hot mess. That’s okay—it’s supposed to be that way. Cover the bowl with a towel and let rise for 60 minutes in a warm place such as an oven proof setting, a warmed oven, or near a warm air vent.
  2. Shaping the Bread: Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper. Stretch out each side and fold it over, working around the dough until you have shaped it into a ball. Flip it so the smooth side is up, cover with a towel, and let it rise for roughly 20 minutes while heating the Dutch oven.
  3. Heating the Dutch Oven: Place the Dutch oven (without the lid) inside the oven and preheat the oven to 450°F. Let the Dutch oven come to temperature, allowing the bread to rise further.
  4. Baking the Bread: Using oven mitts, carefully remove the hot Dutch oven and place it on the stove top. Lift the dough by the parchment paper and transfer it into the Dutch oven. Score the bread with a knife by making a slash down the center to let steam escape. Cover with the lid and return to the oven, baking for 30 minutes. The bread color will be pale at this point.
  5. Browning the Crust: Remove the lid and bake for an additional 10 minutes, or until the bread has reached a golden-brown crust to your liking.
  6. Cooling and Serving: Remove the bread from the oven and lift it out using the parchment paper. Let it cool for at least 30 minutes before slicing. Serve with butter and sea salt, olive oil and balsamic, or enjoy plain.

Notes

  • Ensure water is warm but not hot to activate the yeast properly.
  • Scoring the bread allows steam to escape, preventing bursting during baking.
  • Letting the bread cool before slicing helps maintain its texture and prevents gumminess.
  • You can add more or less garlic and rosemary according to your taste preference.
  • Use parchment paper to easily lift and transfer sticky dough.

Find it online: https://cozyplatter.com/dutch-oven-garlic-rosemary-bread-recipe/