Dutch Oven Garlic Rosemary Bread (Printable)

Rustic artisan loaf with roasted garlic, rosemary, and golden crust

# What You Need:

→ Dough

01 - 3½ cups bread flour (440 g)
02 - 1½ cups lukewarm water (360 ml)
03 - 2¼ tsp active dry yeast (1 packet or 7 g)
04 - 2 tsp fine sea salt

→ Flavorings

05 - 1 head garlic, roasted
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp olive oil, plus extra for brushing

→ Topping

08 - 1 tsp flaky sea salt
09 - 1 tsp fresh 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.
08 - Remove lid and bake an additional 12–15 minutes for a golden-brown crust. Lift bread out and cool on a wire rack at least 30 minutes before slicing.

# Expert Tips:

01 -
  • The Dutch oven creates a professional bakery crust right in your home kitchen
  • Fresh rosemary and roasted garlic transform simple ingredients into something extraordinary
02 -
  • Don't skip preheating your Dutch oven, it's what creates the steam for a professional crust
  • The dough will be sticky and that's exactly right, resist adding more flour
03 -
  • Use a kitchen thermometer to check that your water is between 105°F and 110°F for optimal yeast activation
  • Score the top of your loaf with a sharp knife right before baking for a more professional look

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