This Dutch oven garlic rosemary bread bakes into a crisp, golden loaf with a tender interior scented by fresh rosemary and roasted garlic. It’s the kind of no-fuss artisan-style bread that fills the kitchen with a bakery aroma, great for weeknight dinners, Sunday brunch, or tearing apart beside a bowl of soup. If you’re planning a simple, elegant meal, this loaf also pairs especially well with rich fish dishes like the baked salmon with garlicky spinach and mozzarella — a great way to stretch a cozy dinner into something memorable: baked salmon with garlicky spinach and mozzarella.
Why you’ll love this dish
This recipe makes a crusty, flavorful loaf using minimal hands-on time and pantry-friendly ingredients. Quick (instant) yeast eliminates long overnight fermentation but still delivers excellent rise and texture. The Dutch oven traps steam during the first phase of baking, recreating a professional steam oven so you get a glossy, crackly crust at home.
“Crusty on the outside, soft and aromatic inside — this loaf turned our weeknight dinner into something special.” — home cook review
Perfect occasions:
- Weeknight dinners when you want a comforting carb without fuss.
- Brunch spreads alongside eggs and roasted tomatoes.
- Holiday tables as an easy, homemade alternative to store-bought rolls.
The cooking process explained
You’ll mix dry ingredients, add warm water with fresh rosemary and garlic, then let the shaggy dough rise once. After a quick shape and a short second rest, the dough goes into a preheated Dutch oven where the sealed environment produces steam and a professional crust. A final uncovered bake finishes the crust color and crunch.
What to expect in the kitchen:
- Sticky, shaggy dough that’s not kneaded extensively.
- Two rises: ~60 minutes for the bulk rise, then ~20 minutes after shaping.
- A 450°F oven and a preheated Dutch oven for best oven spring.
What you’ll need
- 3 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 2 teaspoons salt
- 2 1/2 teaspoons quick (instant) yeast
- 1 1/3 cups warm water (about 100–110°F / 38–43°C)
- 2 large rosemary sprigs, finely diced (≈1–2 tablespoons)
- 3 garlic cloves, minced or finely diced
Ingredient notes and substitutions:
- Flour: All-purpose works well; for a chewier crumb, substitute up to 1 cup with bread flour.
- Yeast: Quick/instant yeast is used here for speed. If using active dry yeast, proof it in the warm water with the sugar first and use about 1.5–2 teaspoons.
- Herbs: Rosemary is classic here; swap in thyme or add 1–2 tablespoons chopped parsley for a different herbal note.
- Garlic: Roasted garlic gives a milder, sweeter flavor—roast cloves for 20 minutes at 400°F and fold them in if preferred.
Step-by-step instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and quick yeast until evenly distributed.
- Pour in the warm water. Add the diced garlic and chopped rosemary. Stir with a wooden spoon or spatula until the dough forms a sticky, shaggy mass; it will be loose and tacky — that’s correct.
- Cover the bowl with a towel or plastic wrap and place it in a warm, draft-free spot to rise for about 60 minutes, or until doubled in size.
- Lightly dust a sheet of parchment with flour. Transfer the dough onto the parchment and shape it into a rough ball by folding edges under; don’t overwork it.
- Flip the dough so the smooth side is up. Cover loosely and let it rest for 20 minutes while you preheat the oven to 450°F with the Dutch oven (and lid) inside. Preheating the pot is key for good oven spring.
- Carefully remove the hot Dutch oven. Lift the parchment with the dough and place both into the pot. Use a sharp knife to score the top (one or two slashes) to help controlled expansion.
- Cover and bake for 30 minutes. Remove the lid and bake an additional 10 minutes to brown and crisp the crust. The loaf should register about 200–205°F internal temperature when done.
- Transfer the bread to a rack and cool for at least 30 minutes before slicing to let the crumb set.
How to serve Dutch Oven Garlic Rosemary Bread
Best served warm with butter, olive oil and balsamic, or alongside soups and stews. This loaf is especially nice with:
- Hearty soups (tomato bisque, lentil stew).
- A cheese board — tangy goat cheese or aged cheddar pairs beautifully.
- Pan-seared or roasted fish; try it with a sweeter glaze like the brown sugar garlic glazed salmon for a salty-sweet contrast: brown sugar garlic glazed salmon.
Serving tips:
- Slice with a serrated knife for clean cuts.
- For sandwiches, let the bread cool fully so slices hold together rather than tearing.
Storage and reheating tips
- Room temperature: Store wrapped in a clean tea towel or paper bag for up to 2 days to preserve crust. Avoid sealing airtight at room temp (that softens the crust).
- Freezing: Slice and store in an airtight freezer bag for up to 3 months. Reheat slices directly from frozen.
- Reheating: For a crisp crust, reheat whole or slices in a 350°F oven for 8–12 minutes. For single slices, toast or use a skillet with a little butter.
Food safety note: Cool bread completely before storing tightly to avoid moisture build-up and mold. If you spot mold, discard the entire loaf.
Pro chef tips
- Warm water temperature: Aim for about 100–110°F. Too hot can kill yeast; too cool slows the rise.
- Don’t over-flour: The dough is meant to be tacky. Adding too much flour produces a dry loaf.
- Hot pot handling: Use heavy-duty oven mitts and set the Dutch oven on an ovenproof trivet when removing it from the oven to avoid thermal shock to counters.
- Scoring: Make swift, confident slashes about 1/4-1/2 inch deep to guide expansion. A lame or very sharp knife works best.
- Steam trap: If you don’t have a Dutch oven, use a baking sheet with a metal pan of preheated water on a lower rack to create steam.
Recipe variations
- Garlic-rosemary knots: Divide the dough into small balls, roll into ropes, knot, and bake for pull-apart bread.
- Cheesy herbed loaf: Fold 1 cup grated Parmesan or sharp cheddar into the dough before the first rise.
- Whole-wheat twist: Replace 1 cup of all-purpose flour with whole-wheat flour; increase hydration by 1–2 tablespoons if the dough feels too stiff.
- Olive and sun-dried tomato: Add 1/2 cup chopped olives and 1/3 cup chopped sun-dried tomatoes for a Mediterranean loaf.
Common questions
Q: Can I use active dry yeast instead of quick yeast?
A: Yes. Dissolve about 1 to 1 1/2 teaspoons active dry yeast in the warm water with the sugar and let it sit 5–10 minutes until foamy, then proceed. You may need an extra 10–15 minutes for the first rise.
Q: Why is my bread dense after baking?
A: Dense bread usually means underproofing, too much flour, or water that was too cold. Ensure the dough doubles in the first rise and keep it slightly tacky. Also make sure the oven and Dutch oven are fully preheated.
Q: How do I get a crispier crust?
A: Bake uncovered for a few extra minutes at the end, or brush the top lightly with water before placing the lid back on for the first bake. Reheating in a hot oven (350°F for 8–12 minutes) also crisps the crust.
Q: Can I add raw garlic slices directly?
A: Finely minced or diced raw garlic works here, but large raw slices can create hot, intense pockets. If you prefer mellow garlic, roast the cloves first.
Q: What size Dutch oven should I use?
A: A 4 to 6-quart Dutch oven is ideal for a single 3-cup flour loaf. Too large a pot can spread the dough and reduce height.
If you want another simple weeknight main to pair with this bread, check the savory salmon recipe linked earlier for a complementary flavor profile.
Print
Dutch Oven Garlic Rosemary Bread
- Total Time: 55 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A no-fuss artisan-style bread baked in a Dutch oven, featuring a crisp crust and tender interior, infused with fresh rosemary and roasted garlic.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 2 teaspoons salt
- 2 1/2 teaspoons quick (instant) yeast
- 1 1/3 cups warm water (about 100–110°F / 38–43°C)
- 2 large rosemary sprigs, finely diced (≈1–2 tablespoons)
- 3 garlic cloves, minced or finely diced
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and quick yeast until evenly distributed.
- Pour in the warm water. Add the diced garlic and chopped rosemary. Stir with a wooden spoon or spatula until the dough forms a sticky, shaggy mass.
- Cover the bowl with a towel and place in a warm, draft-free spot to rise for about 60 minutes, or until doubled in size.
- Lightly dust a sheet of parchment with flour. Transfer the dough onto the parchment and shape it into a rough ball by folding edges under.
- Cover loosely and let rest for 20 minutes while preheating the oven to 450°F with the Dutch oven inside.
- Carefully remove the hot Dutch oven. Lift the parchment with the dough and place both into the pot. Score the top with a sharp knife.
- Cover and bake for 30 minutes. Remove the lid and bake an additional 10 minutes to brown the crust.
- Transfer the bread to a rack and cool for at least 30 minutes before slicing.
Notes
Best served warm with butter, olive oil, or alongside soups and stews. For storage, wrap in a clean tea towel for up to 2 days or freeze in slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American