Dutch Oven Garlic Rosemary Bread (Printable)

Aromatic rustic bread with roasted garlic and fresh rosemary, baked in a Dutch oven for a crisp golden crust

# 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 fresh rosemary (optional)

# How to Make It:

01 - Preheat oven to 400°F. Slice off the top of the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized. Let cool, then squeeze cloves from skins and mash into a paste.
02 - In a large mixing bowl, combine bread flour, yeast, and fine sea salt. Add lukewarm water and stir until a shaggy dough forms. Fold in the mashed roasted garlic and chopped rosemary until evenly distributed throughout the dough.
03 - Cover the bowl with plastic wrap or a clean kitchen towel. Place in a warm, draft-free area for 1-2 hours until the dough has doubled in size and appears bubbly on the surface.
04 - Turn the dough onto a lightly floured work surface. Shape into a round ball by folding the edges toward the center. Place seam-side down on parchment paper, brush with olive oil, and sprinkle with flaky sea salt and additional rosemary if desired.
05 - While dough rests, place an empty Dutch oven with its lid into the oven. Heat to 450°F for at least 30 minutes to ensure the pot is thoroughly preheated.
06 - Carefully transfer the parchment paper with dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
07 - Remove the lid and continue baking for an additional 12-15 minutes until the crust achieves a deep golden-brown color and the bread sounds hollow when tapped on the bottom.
08 - Lift the bread from the Dutch oven using the parchment paper. Transfer to a wire rack and cool for at least 30 minutes before slicing to allow the crumb to set properly.

# Expert Hacks:

01 -
  • The Dutch oven creates bakery style steam at home giving you that professional blistered crust without expensive equipment
  • Roasted garlic melts into the dough creating pockets of sweet savory flavor throughout every slice
  • Fresh rosemary makes your entire house smell like an Italian countryside farmhouse while baking
  • This recipe forgives beginner mistakes and still delivers incredible results every time
02 -
  • The Dutch oven must be fully preheated before adding the dough or you will not get the proper crust formation
  • Resist the urge to add more flour than needed a sticky dough yields a lighter airier final bread
  • Slicing too early destroys the crumb structure and makes the bread dense and gummy inside
03 -
  • Use an instant read thermometer to check your bread is done when it reaches 200°F internally
  • Let the roasted garlic cool completely before mixing into the dough or it can kill the yeast in warm spots

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