Introduction

This Garlic Herb Dutch Oven Bread is a deliciously rustic loaf with a fragrant blend of fresh herbs and garlic. Perfectly crusty on the outside and soft inside, it’s an easy no-knead bread you can make at home with minimal effort.

A round, golden-brown bread loaf with a crispy top, baked in a black cast iron pot, sits on a light wooden surface. The bread has a rough, cracked crust with a fluffy, soft interior visible through the splits. Small green herb leaves are sprinkled across the surface, giving it a fresh, textured look. The crust is slightly shiny, showing a perfect bake with bubbles and browned spots. The background features a white marbled texture where the pot is placed. 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, salt, and instant yeast. Add the minced garlic and chopped herbs, stirring to distribute evenly throughout the mixture.
Step 2: Pour in the lukewarm water and stir with a wooden spoon until no dry flour remains. The dough will be sticky and rough in texture.
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 a piece of parchment paper coated lightly with olive oil. Cover loosely with a towel and let it rest for 45 minutes to 1 hour.
Step 6: Place a Dutch oven with its lid into the oven and preheat to 450°F (230°C) 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 to allow steam to escape.
Step 8: Cover with the 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 it to a wire rack. Allow it to cool for at least 30 minutes before slicing.

Tips & Variations

For a stronger garlic flavor, lightly roast the garlic before adding it to the dough.
Experiment with different fresh herbs like oregano or basil for varied flavor profiles.
Use bread flour instead of all-purpose flour for a chewier texture.
If you don’t have a Dutch oven, try baking the loaf on a preheated baking stone covered with an inverted metal bowl for a similar crust effect.

Storage

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

How to Serve

A round loaf of bread sits on a wooden board, with a golden-brown crust sprinkled generously with green herbs. The top is shiny and slightly cracked, showing the soft, fluffy white inside. A large bite is taken out from the front, revealing the airy, light texture of the bread's inside. Small bits of herbs are visible within the pale crumb. The background features a white marbled surface blurred softly. 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, but you’ll need to dissolve active dry yeast in lukewarm water first and let it proof for about 5-10 minutes before mixing it with the flour and other ingredients.

Why do I need to preheat the Dutch oven?

Preheating the Dutch oven helps create steam inside the pot, which is essential for a crispy crust and good oven spring, giving you that bakery-quality bread at home.