Dutch oven garlic bread

Ingredients

To make this roasted garlic dutch oven bread, all you need are a few ingredients, listed below.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Luke warm water, the water should be warm, but not hot to the touch or it will kill the yeast. Around 110F (40C) is a good temperature. Just a little warmer than the body temperature. 
• Active dry yeast, make sure it is fresh (not expired) for the best result. 
• Sugar, just a little, it helps activate the yeast.
• Bread flour, use a good quality flour. Using bread flour will give a lighter and fluffier texture. But all-purpose flour also works. I prefer to weigh the flour when baking, that will give the most accurate amount, and the best loaf of bread. 
• Dried rosemary, or fresh chopped rosemary.
• Salt, bread needs salt to bring out the flavour, use kosher salt or regular table salt.
• Garlic, use a whole head of garlic for this bread that gets roasted in the oven for a mild and rich garlic flavor.
• Olive oil, for roasting the garlic and it will give the bread a softer texture.

See recipe card for quantities.

Instructions

This no knead garlic rosemary bread is easy to make, follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

Substitutions

• Flour – For the fluffiest bread with the best texture, I recommended using bread flour. It has a higher protein count that really helps the texture. But all-purpose flour also works well.
• Rosemary – This dutch oven rosemary bread has dried rosemary that ads so much flavor. Freshly chopped rosemary can also be used, or you can omit it if you don’t like rosemary, or use some fresh or dried thyme instead.
• Sweetener – This dutch oven rosemary bread has a little sugar added to the dough, it is only to help activate the yeast. The bread wont taste sweet, a small amount of sugar helps the rising process. If you like a sweeter bread, add more sugar or a little honey, to taste. Also check out this No knead oatmeal bread or this No knead cinnamon raisin bread for a sweeter style bread. 

Variations to try

• Olives – Mix in olives of choice or try this No knead olive bread recipe.
• Nuts – For some added crunch and flavor, fold in some roughly chopped nuts like walnuts or pecans, to the dough. Also see this Cranberry Walnut Bread loaded with walnuts. 
• Cheese – For a cheese garlic bread, add some shredded cheese, like mozzarella, cheddar or parmesan to the dough.
• Seeds – Top the bread with some crunchy seeds, pumpkin or sunflower seeds are good options like in this no knead Mulitseed Bread.

Roasting Garlic (Key Step)

Oven roasting a whole head of garlic is where the magic happens. Roasting the garlic will create a mild and rich garlic flavor, less sharp than raw garlic. The natural sugars begin to caramelise, creating a more balanced flavor.

For the best result, roast the garlic until it is soft and just lightly golden, but not burnt. Burnt garlic will taste bitter. Once roasted, the garlic should soft and creamy, easy to mash into a smooth with the olive oil, before adding to the dough. 

Why bake the bread in a Dutch oven?

Baking your bread in a Dutch oven will make a big difference to the bread. It creates a crispy crust, while the center stays soft and fluffy. Why? Because the Dutch oven helps trap the steam inside, and that will help the bread rise higher, while crating a great crust. It is one of the easiest ways to bake an artisan style bread at home.

Can I bake bread without a Dutch Oven?

Yes, you can still make this bread without a Dutch oven. The goal is to recreate the steam, and heat, that help the bread rise properly and develop a crisp crust. While both methods work, a Dutch oven is always the best option for the most consistent rise and crust.

• Baking sheet method: Place the dough on a baking tray lined with parchment paper. To create steam, place a small oven-safe dish filled with hot water at the bottom of the oven. Or pour a small glass of water in the bottom of the preheated oven (not on the bread), just before closing the oven door. Bake until the loaf is golden and fully set.
• Cast iron skillet method: Preheat a cast iron skillet in the oven like you would do with the Dutch oven. Place the dough directly onto it with the parchment paper. Cover with an oven-safe bowl (glass, ceramic, or enamel) to trap steam, and bake as you would in a Dutch oven.

A few extra tips:

• Preheat the oven, so the bread goes in when it is at the right temperature. 
• Work quickly once the dough goes in, so heat and steam wont escape.
• If the crust didn’t brow enough, bake uncovered for a few extra minutes. 

How to store homemade Dutch oven bread

This garlic dutch oven bread absolute best the day it is baked, like any bread. The crust is crisp and the inside soft and airy. That said, it holds up well for a few days if stored properly. 

Store the bread at room temperature in a bread box, wrapped in a clean towel, paper bag or in a container that allows a bit of airflow. It can also be kept in a plastic bag, but the crust will become a little softer. It keeps well for up to 3–4 days. I like to pop the sliced leftover bread in the toaster, that brings back both the texture and flavor, especially when topped with butter or olive oil.

For longer storage, slice and freeze this rosemary garlic bread for up to 3 months. Store in a freezer safe bag, removing as much air as possible before sealing to prevent ice buildup. 

Let it thaw at room temperature, or toast slices directly from frozen.

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