Introduction

Imagine pulling a golden, crackling loaf of Garlic Herb Dutch Oven Bread from your oven, its aroma filling your kitchen with the irresistible scent of roasted garlic and fresh herbs. This artisan-style bread boasts a shatteringly crispy crust and a pillowy, tender interior packed with savory flavors. Perfect for beginners and busy home cooks, it delivers bakery-quality results with minimal effort.

A round bread loaf with a golden-brown crust topped with scattered dried herbs sits on a wooden board. The loaf has several deep cuts across the top, revealing a soft, airy inside with visible green herb flecks throughout. A large bite is taken out of the front, showing the fluffy white interior contrasted with the shiny, crispy crust. The background is a white marbled texture, with part of a black handle visible behind the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375g) all-purpose flour, plus extra for dusting
2 teaspoons (10g) fine sea salt
1/2 teaspoon (2g) instant yeast (not active dry)
1 1/2 cups (355ml) lukewarm water (around 90-100°F)
4 cloves garlic, minced finely or pressed
2 tablespoons (8g) fresh herbs (rosemary, thyme, or a combination), chopped finely
1 tablespoon (15ml) olive oil, for coating

Instructions

Step 1: In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly combined. Add the minced garlic and chopped fresh herbs, stirring them throughout the dry mixture.
Step 2: Pour in the lukewarm water and stir with a wooden spoon or spatula until no dry flour remains. The dough will look rough and sticky. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Step 3: Let the dough rise in a draft-free spot at room temperature for 12 to 18 hours, until it has roughly doubled in size and the surface is bubbly and loose.
Step 4: Generously flour a clean work surface and your hands. Gently scrape the dough onto it without deflating it. Fold the edges toward the center to form a round shape and flip it seam-side down.
Step 5: Lightly coat a sheet of parchment paper with olive oil and place the shaped dough on it. Cover loosely with a towel and let it rest for 45 minutes to 1 hour.
Step 6: About 30 minutes before the dough is ready, place your Dutch oven with its lid in the oven and preheat to 450°F (232°C).
Step 7: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the Dutch oven. Score the top with one or two cuts about 1/2 inch deep.
Step 8: Cover with the lid and bake for 30 minutes. Then remove the lid and continue baking uncovered for 15 to 20 minutes until the crust is a deep golden brown.
Step 9: Remove the bread from the Dutch oven and transfer to a wire rack. Let cool completely for at least 30 minutes before slicing.

Tips & Variations

Use fresh herbs for the most vibrant flavor, or substitute 2 teaspoons of dried herbs if needed.
For cheese garlic herb bread, fold 1 cup of shredded parmesan, gruyere, or aged cheddar into the dough with the herbs.
Replace up to half the all-purpose flour with whole wheat flour for a heartier loaf, adding 2-3 tablespoons more water if needed.
Swap raw minced garlic for a head of roasted garlic (about 10-12 cloves) mashed and added to the dough for a sweeter, mellower flavor.
Preheat the Dutch oven for the full 30 minutes to get the best crust and oven spring.

Storage

Store cooled bread wrapped in a clean kitchen towel or placed in a paper bag at room temperature for 2 to 3 days to maintain a crispy crust. Avoid plastic bags which soften the crust. For longer storage, slice the cooled bread and freeze in a freezer bag for up to 3 months. Toast frozen slices directly from the freezer for best results.

How to Serve

A round loaf of golden brown bread with a shiny, crispy crust covered in small dried herbs sits on a light wooden cutting board. The bread shows deep cracks on top, revealing its soft, airy interior with a light cream color speckled with herbs inside. One thick slice has been torn away from the front, showing the fluffy texture inside very clearly. The cutting board sits on a white marbled surface with some blurred kitchen background. 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. Use the same amount but dissolve it in the lukewarm water first and let it sit for 5 minutes until foamy before mixing with the flour. Rising times remain the same.

What if I don’t have a Dutch oven?

You can bake the bread on a preheated pizza stone or heavy baking sheet. Place a metal pan on the oven’s bottom rack and add 1 cup of boiling water just before baking to create steam. The crust won’t be as crispy but the bread will still taste delicious.