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A mouth-watering home-cooked masterpiece of garlic and herb bread on a rustic wooden tabletop next to a linen napkin.

Garlic Herb Dutch Oven Bread: The Ultimate Crusty Artisan Loaf

This incredible Garlic Herb Dutch Oven Bread features a gorgeous golden-brown crust and a soft, chewy crumb. Baked in a cast iron pan, it is packed with fresh rosemary, thyme, and aromatic garlic.
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Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups bread flour 360g. Can substitute all-purpose flour in a pinch.
  • 2 teaspoons kosher salt 10g. Essential for flavor and yeast regulation.
  • 2 teaspoons instant yeast 6g.
  • 1 1/2 cups warm water 350ml. Approximately 105°F/40°C.
  • 4 cloves fresh garlic 12g. Finely minced.
  • 2 tablespoons fresh herbs 8g. A mix of chopped rosemary and thyme.

Equipment

  • 1 Cast Iron Pan or Dutch Oven Must have a tight-fitting lid and be oven-safe up to 450°F.
  • 1 Large Mixing Bowl To allow the dough to double in size during the proofing stage.

Method
 

Dough Preparation & Proofing
  1. In a large mixing bowl, whisk together the bread flour, kosher salt, instant yeast, minced garlic, and chopped fresh herbs.
  2. Pour in the warm water and mix with a wooden spoon or silicone spatula until a sticky, shaggy dough forms and no dry spots remain.
  3. Cover the bowl tightly with plastic wrap or a damp towel. Let it sit at room temperature for 2 hours, or until the dough has doubled in size and the surface is bubbly.
Shaping & Baking
  1. Turn the dough out onto a generously floured surface. Using floured hands, gently fold the edges into the center to form a round loaf. Place the dough onto a piece of parchment paper, cover loosely, and let rest for 30 minutes.
  2. While the dough rests, place an empty cast iron pan with its lid into the oven and preheat to 450°F (230°C).
  3. Carefully remove the hot pan from the oven. Use the parchment paper to lower the dough into the pan. Cover with the lid and bake for 30 minutes.
  4. Remove the lid and bake for an additional 15 minutes, or until the bread develops a deep golden-brown crust.
  5. Carefully remove the bread from the pan and transfer to a wire rack. Let cool for at least 1 hour before slicing.

Notes

Tip 1: Make sure your water is not too hot, or it will kill the yeast.
Tip 2: Do not skip preheating the cast iron pan; it is crucial for a great crust.