Introduction

This Garlic Herb Dutch Oven Bread is a simple yet flavorful homemade loaf that combines the aroma of fresh garlic and herbs with a crusty exterior and soft interior. Perfect for beginners, this recipe requires minimal ingredients and patience for a delicious result you’ll love to share.

A round loaf of bread with a golden-brown crust sits on a wooden surface. The top has deep, jagged cuts creating uneven segments that reveal a fluffy, light beige interior. Scattered on the crust are small, dark green herb flakes and tiny bits of garlic, adding texture and color contrast. The lighting highlights the crispy, slightly blistered spots on the bread’s surface, showing a homemade, rustic look. The background is softly blurred, focusing attention on the bread. 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, or 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 oiled parchment paper, cover loosely with a towel, and let it rest for 45 minutes to 1 hour.
Step 6: Place your Dutch oven with the lid on in the oven and preheat to 450°F 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 of the dough with a sharp knife.
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, or until the bread is 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 more intense garlic flavor, roast the garlic before adding it to the dough.
Try mixing different fresh herbs like sage or oregano for varied herb notes.
Use bread flour instead of all-purpose flour for a chewier texture and higher rise.
If you don’t have a Dutch oven, use any oven-safe pot with a lid that can withstand high heat.

Storage

Store the bread loosely wrapped in a paper bag or cloth at room temperature for up to 2 days to maintain its crust. 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 crispness.

How to Serve

A round loaf of bread baked in a black cast iron pan shows a golden brown crust with a slightly shiny texture and a few small crunchy bubbles on top. The bread is scored with four deep cuts forming a cross, revealing a fluffy, soft white interior with air pockets. Small green herbs are sprinkled on the surface, adding texture and color contrast. The pan sits on a light wooden board with soft natural light casting gentle shadows. The background shows a white marbled texture. 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, you can substitute active dry yeast, but dissolve it in the lukewarm water first and let it bloom for about 5 minutes before mixing with the dry ingredients.

Why does the dough need such a long rise time?

The long, slow rise develops flavor and improves texture by allowing the yeast to work gently, resulting in a better crumb and crust.