Garlic Herb Dutch Oven Bread
A simple overnight loaf of soft, aromatic bread with a crackly crust, infused with garlic and herbs, perfect for any meal.
Ingredients
Dry Ingredients
- 375 g all-purpose flour About 3 cups
- 9 g fine salt About 1 1/2 teaspoons
- 1.5 g instant yeast A scant 1/2 teaspoon
Wet Ingredients
- 360 ml warm water About 1 1/2 cups, roughly 25–30°C (77–86°F)
- 4 cloves garlic, minced Or roast them first for milder flavor
- 2 tablespoons fresh rosemary and thyme, chopped Total; use one or both to taste
- 15 ml olive oil Plus more to coat the Dutch oven
Instructions
Mixing
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly combined.
- Add the warm water, minced garlic, chopped herbs, and olive oil. Stir with a wooden spoon or spatula until there are no dry streaks — you should have a sticky, shaggy dough.
Fermentation
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, preferably overnight.
Baking
- About 30 minutes before baking, preheat your oven to 230°C (450°F). Place your Dutch oven (lid on) inside the oven while it heats.
- Lightly coat the bottom of the hot Dutch oven with olive oil. Dust your work surface with flour, then gently turn the dough out onto the floured surface and fold the edges toward the center to form a loose round.
- Transfer the shaped loaf to the hot Dutch oven. Cover with the lid.
- Bake covered for 30 minutes, remove the lid, and bake an additional 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Remove the bread from the Dutch oven and cool on a wire rack for at least 30 minutes before slicing.
Notes
For a heartier loaf, replace up to 100 g of all-purpose flour with bread flour. To soften crust, brush lightly with olive oil after the lid comes off midway through baking.