Dutch Oven Garlic Rosemary Bread (Printable)

Crispy artisan loaf with roasted garlic and rosemary, baked in a Dutch oven for perfect crust and fluffy interior.

# What You 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 Make It:

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 steam that bakes a professional bakery crust right in your home oven
  • Fresh roasted garlic and rosemary transform simple ingredients into something extraordinary
  • This bread requires zero special skills beyond patience and a hot oven
02 -
  • The Dutch oven must be fully preheated or you will not get proper oven spring
  • Use parchment paper as a sling to safely lower dough into the hot pot
  • Letting bread cool completely before slicing is the hardest but most important step
03 -
  • Spraying water inside the Dutch oven right before adding dough creates extra steam for an even crispier crust
  • The internal temperature should read 200°F to 205°F when fully baked

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