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The bread cut into slices on a cutting board.
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Dutch oven garlic bread
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
3 hrs
 

This Dutch oven garlic bread is easy to make and loaded with flavor. A no-knead, same day bread recipe, that delivers a crisp crust with a light and airy interior. The roasted garlic ads a mild and rich garlic flavor, combined with a hint of rosemary. 

Servings: 1 loaf of bread
Author: Helena
Ingredients
Roasted garlic
  • 1 head of garlic
  • 1 tablespoon olive oil
  • pinch of salt
Bread
  • 1 ½ cups (340g) warm water
  • 2 ¼ teaspoon (7g) active dry yeast
  • 1 tablespoon granulated sugar
  • 3 ½ cups (450g) bread flour, and more for dusting
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh chopped rosemary)
Instructions
Roasted garlic

  1. Preheat the oven to 400F (200C)

  2. With a sharp knife, trim just the top off a head of garlic to expose the cloves inside. Place garlic in a small baking dish that has a lid. If you don't have a lid, cover, or wrap the garlic in aluminium foil.

  3. Drizzle garlic with olive oil and sprinkle with a pinch of salt.

    Cover the garlic with the lid (or foil) and bake for 30-45 minutes (depending on the size of the garlic) until the garlic cloves are soft and slightly browned. Remove from oven and set aside to cool. When the garlic has cooled down, squees out the cloves and mash them with a fork and the olive oil from baking.

Bread

  1. In a mixing bowl, add the lukewarm water, sugar and yeast. Let it sit for 10 minutes until the yeast is foamy.

  2. Stir in the mashed roasted garlic and olive oil and the rosemary. 

  3. Add the stir flour and salt and stir well with a spoon. The dough will be loose and sticky. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm and draft free spot for about an hour, or until double in size.

  4. After an hour, turn on your oven to 230C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.

  5. Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.

  6. Gently fold the outer edges of the dough to the center to form a ball, pinch it closed with your fingers. Flip it around, cover with a kitchen towel and let rise for 30 minutes until the Dutch oven is hot.

  7. Optional: Scoring the top of the dough with a sharp knife gives it a controlled place to expand, preventing uneven cracking.

  8. Carefully take out the Dutch oven, it will be very hot! 
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.

  9. Let the bread cool down for about 30 minutes before you slice it.