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Garlic Herb Dutch Oven Bread

Garlic herb Dutch oven bread with golden crispy crust on cooling rack
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Easy no-knead garlic herb bread with crispy crust and soft interior. Beginner-friendly overnight recipe with minimal effort.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1½ teaspoons salt
  • ½ teaspoon active dry yeast
  • 1½ cups warm water (100-110°F)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh herbs (rosemary or parsley), chopped
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, whisk together flour, salt, and yeast until evenly distributed.
  2. Add warm water, minced garlic, chopped herbs, and olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms. Do not knead.
  3. Cover bowl with plastic wrap or damp towel. Let rise at room temperature (70-75°F) for 8-12 hours until doubled in size and bubbly on surface.
  4. Preheat oven to 450°F (230°C). Place Dutch oven (at least 5 quarts) with lid inside and preheat for 30 minutes.
  5. Carefully remove hot Dutch oven. Place parchment paper on bottom and scrape risen dough onto parchment. Lightly shape into a round without overhandling.
  6. Cover with lid and bake for 30 minutes.
  7. Remove lid and bake 10-15 minutes more until crust is deep golden brown.
  8. Remove bread from Dutch oven and cool on wire rack for at least 30 minutes before slicing.

Notes

  • Dough will be very sticky and wet – this is correct. Do not add extra flour as high hydration creates the airy texture.
  • Use extreme caution when handling the preheated Dutch oven as it will be very hot.
  • For best results, use a kitchen scale to measure flour (360g for 3 cups).
  • In colder kitchens (below 70°F), the rise may take 12-14 hours.
  • Experiment with herb combinations like thyme, oregano, or chives for variety.

Nutrition

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