Garlic Rosemary Bread
Have you ever baked bread before? If not, you’re going to love how easy it is. This dutch oven garlic rosemary bread recipe is one of my new favorites, and it’s so simple. There is seriously nothing more comforting than homemade bread.
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Artisan Bread with Garlic and Rosemary
I love artisan bread. The end.
Kidding, but homemade bread is something that makes my heart sing. I’m not going to lie. The best part is that is it’s so easy, so simple, and so delicious.
A few weeks ago I came across this No Knead Bread recipe from Gimme Some Oven and it’s delicious. I used it as a guide to dress it up and lower the flour a bit for this crusty rosemary and garlic bread recipe.
I had never baked bread with a dutch oven before and after Ali’s tutorial, I’ll never do it differently ever again.
Supplies Needed For Roasted Garlic Bread
There isn’t much you need, aside from the ingredients, but I do recommend the following:
- Parchment Paper
- Dutch Oven (I have a ceramic KitchenAid dutch oven that I received as a wedding gift, but I can’t find it online. I have ordered an Amazon Basics brand one to try out to see how it works, I’ll report back.)
I haven’t made this recipe without a dutch oven, so I don’t know how it will turn out without it. The dutch oven helps the bread bake with steam.
How long does bread need to rise?
There are a few factors involved in having artisan breads rise: the temperate of your home, the type of yeast you used, the flours, your elevation. It all matters. So you may have to experiment a bit to find what works best for your situation but I’ll share what works for me.
I simply combine all the ingredients into a mixing bowl and stir it together with a wooden spoon. I don’t bother kneading this recipe and it’s so freeing). The less work, the better. I am always looking for the simplest route possible.
I’m lucky enough to have a proofing option with my oven. My house is usually cold (especially when it’s not the summer) so I hit bread proof, cover it with a clean towel, and let it rise for an hour.
If you don’t have a proofing option, you can turn on your oven and let the bowl sit on top. I have also let the bread sit over furnace vents in the past as well (this worked so well for my homemade buns).
Make what you have work for you.
This is what the roasted garlic dough looks like after rising for an hour. I used a quick yeast because that’s always what I have on hand. I typically only ever make my family’s recipe for homemade buns and that requires the quick rise yeast, so that was that.
Can you use regular yeast? Yes. If you do let me know how it turns out in the comments.
Scoring Rosemary Bread
To allow the steam to escape while baking the bread, I scored my bread.
I did this by taking a paring knife and slicing down the center. You can make multiple slices or go the fancy route and make some pretty designs.
I’m a beginner at bread scoring, but one day I’ll attempt some pretty work. I’m not there yet.
What to serve with homemade dutch oven bread
Don’t get me wrong, I can eat this loaf of bread on its own (especially with some salted butter) but I am all for homemade bread and soup. Here are a few of my favorite homemade soup recipes:
- Instant Pot Gluten Free Chicken Pot Pie Soup
- Zuppa Toscana
- Roasted Cauliflower and Cheese Soup
- Hamburger Soup
How to make rosemary garlic bread in a dutch oven
Baking garlic bread in a dutch oven is a game-changer. It doesn’t dry out and it’s like it hugs the dough to form this beautiful artisan loaf. I’ve tried so many bread recipes with garlic before, but this one creates such simplicity and a really beautiful pull apart bread.
I love this method of baking.
Turns out the steam of the bread works with the dutch oven to simply bake it to perfection. I’m not even going to pretend to know what I’m talking about here…all I know is that it works and it works well.
So just trust me on this one.
Do you bake bread? Do you have a longstanding family recipe or do you throw things together and hope for the best? Let me know in the comments…and be sure to share your recipe!
Next up on the bread experiment is Jalapeno Parmesan Bread. It’s delicious and you have to try it!
Dutch Oven Garlic Rosemary Bread
This dutch oven garlic rosemary bread recipe is one of my new favorites, and it’s so simple. There is seriously nothing more comforting than homemade bread.
Equipment
- 5.5 or 6 qt Dutch Oven
- Wooden Spoon
Servings 8 slices
Calories 187kcal
Ingredients
- 3 cups All Purpose Flour
- 1 1/2 tsp sugar
- 2 tsps salt
- 2 1/2 tsp quick yeast (1 package)
- 1 1/3 cups water warm
- 2 large rosemary sprigs taken off stems an diced
- 3 garlic cloves diced
Instructions
First Rise
- Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and a hot mess. That's okay, it's supposed to be that way.
- Cover the bowl with a towel and let rise for 60 minutes. I used the proof setting on my oven, if you don't have that setting you can turn on your oven, and set it on your stove so it has a warm place to rise. OR you can set it near your warm air vents.
Shaping the bread
- Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don't worry you can't mess this up).
- Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the dutch oven is read in the next step.
Heating the dutch oven
- Place the dutch oven in the oven (I didn't include the lid). Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
Baking the bread
- Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you'd like.
- Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking.
- Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.
- Serving ideas: butter and a sprinkle of sea salt, olive oil and balsamic, or straight up.
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
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I made this last night. So easy and so so good! It was my first time making bread and I’m so proud of myself. I did use active yeast instead of instant/quick and it turned out completely fine. I mixed it with all the ingredients and I didn’t dissolve it first. I also used rosemary that comes in a bottle bc I couldn’t find any fresh at the store. I love this recipe! Can’t wait to try others.
I’m glad you liked it! Thanks so much!
My kitchen smelled absolutely amazing last night… Also, I used regular yeast. I mixed it with the sugar and warm water and allowed it to proof for about 10 minutes until it was nice and foamy. Then added the other ingredients. I’m not sure if it was that, or something else, but I had to add quite a bit more flour after the first rise, as there was no way I could shape the dough in any way because it was too sticky. With that being said, I just kneaded it in a bit with more flour and it was fine. I also forgot to score it, but it turned out AMAZING. Excellent recipe and I’ll definitely do it again! Also, did not wait 30 minutes after it came out of the oven… How do you do that?!
Ha! 30 minutes can be optional. I’m glad it turned out well for you.
I added more flour after 1st proof and kneaded some too.
Otherwise great receipe. Loved using the Dutch oven
Amazing bread! When I removed the lid for the final ten minutes, I brushed the top of the loaf with olive oil, sprinkled dried rosemary, and a bit of sea salt. Delish!
I would love to make this with my sourdough starter instead of yeast. Do you know what the conversion would be? Looks and sounds amazing.
I made this recipe with bread flour instead of all purpose flour. I will admit, it took me three tries to finally get it right! I really recommend measuring the temp of your water with a thermometer. I realized I was ruining my yeast with water that was too hot. My oven doesn’t have a proofing button and the keep warm feature was way too hot! So I just set it on the counter next to my stove while I cooked. My generic parchment paper said it can only go up to 420 degrees but I used it anyway. It crumbled a bit but no fires so it was ok. I used minced garlic from a jar and dried Rosemary because that’s what I had. My bread came out soooooo good! Next time I will transfer the dough to a new parchment in my Dutch oven and grease the sides so the parchment won’t burn and stick to my bread.
My Dutch oven is 7 qt. Will I need to adjust cook time? I assume it would end up being a thinner loaf…
I am fairly new to bread making and tried this last night. Made as directed but added about 1/3 cup of leftover cooked bacon and served with Zuppa Toscana. RAVE reviews from my otherwise picky family. They have requested that I make it again this week. I don’t have proofing on my oven but sat the bowl on top of the dryer as I was doing laundry and it worked out great! Thanks again.
Thank you so much! This is my first successful loaf of homemade bread. It is delicious. Has anyone tried adding cheese to it?
We’ve added cheddar cheese and in the last ten min during browning topped it with more cheese and it turned out incredible !
Made this bread yesterday. I’ve been baking bread for 30 years. This is one of my favorite recipes that I’ve found. Despite not kneading, the gluten developed well. Chewy crust, soft tender interior. My rosemary wasn’t viable, so used a rough tablespoon of Italian seasoning along with the fresh garlic. Delish. Loved baking in my Dutch oven. Thanks for the recipe.
Have made this twice now to go with some homemade soup and it was super easy and a great success! My husband loves it. Thank you for making it easy to follow and for sharing the recipe!
I always weigh my flour. At approx 125 grams per cup, this recipe needed almost a full cup more flour than the recipe called for in order to get the dough to keep its shape and not be a sticky mess.
Because the loaf was already quite browned after the first 30 mins, I shortened the lid off bake time to 8 mins.
The loaf looks & smells wonderful, cant wait until dinner to slice into it!
Overall this bread was Amazing! It tasted and smells so good! Just couldn’t wait to cut into it!
But, the instructions weren’t very clear. I had to double check things with different blogs and recipes.
Little details like the size of the dutch oven. For some reason, I thought this was a no-knead loaf (partly my fault), but, I assumed the dough wouldn’t need to be kneaded, because the recipe never said to knead.
No clarification of the temperature. 450 sounds so hot for bread. But after researching more, I decided to go for it and it was right.
But again, this was a delicious bread and will make again!
Also tip for when kneading, to use a silicone mat, stays in place better instead of the paper. Then when it’s kneaded switch to the paper! 🙂
Looking forward to trying this recipe. My Lodge Dutch oven says not to use heat on an empty Dutch Oven. Can I put bread in cold one?
Catherine,
I have a Lodge Dutch Oven and have baked many loaves using the pre-heat method. Nothing has happened so far. The pre-heating time is so minimal. Go for it – this bread is delicious!
I have made tis bread several times…it is so easy and delicious! Im eating it with vegetable soup tonight. Thank you!
Than you Ann! I’m glad you like it!
I only have dried Rosemary. Can you use that?
Yes!
What size dutch oven do you need for this bread
I used a 6 qt round dutch oven. There is a link to find one on Amazon in the post you can click on to see what you need. However, I’ve also been succesful with 7 qt. You could probably go down a size too and still be fine. Maybe take a good pinch of the dough out. The dutch oven will just hold the shape of the bread, so the shape will vary depending on what size of an oven you have.
I did this bread last week and it turned out beautifully except that the bottom of the bread was burnt, I had to scrap it hard…I guess the bread needed to be placed in the middle of the oven? I put it in the lower part as I didn’t know… It was my first time to bake a bread.
Goodness!! Tried this tonight -needed a robust bread to have with stew & this fit the bill! Simple and so delicious! Thanks so much for sharing this!
Can I leave this to rise overnight? If so, where would I leave it? I’ve made this recipe a few times and it is out of this world. Absolutely delicious and a family favourite. Thank you!
Did you ever find out if it can rise over night?
Oh this bread is delicious!! And so flipping easy! I’m making it again today! I couldn’t decide how I wanted to eat it but I love goat cheese with rosemary so I whipped up a cream cheese & goat cheese spread to put on it. It was so good!! Thank you for this awesome recipe!
This bread is AMAZING! So easy and it came out perfectly. I used bread flour because I had it and it worked out very well. Highly recommend. I will definitely be making this again.
OMG. I think you may have created a monster! I just got through making this bread and I couldn’t put the knife down!…It’s very addictive and so delicious! I especially like the quick rise(some other bread recipes call for a MUCH longer rise time). Thank you! 🙂
Oil the bowl before setting aside to rise. You’ll thank me later.
It turned out amazing! My only issue is the outside was so hard. Any ideas how I can get the outside to be softer?
I found that the best way to soften the crust, is to melt garlic butter and brush it over the entire loaf (don’t forget the bottom!). I made my own garlic butter with items I had at home (salted butter, garlic powder, and onion salt)…. You can be as creative as you like, or just use plain ole melted butter – it’s sure to do the trick. Remember to brush it on right after the loaf comes out of the oven and is resting on a rack. 30 mins later slice in and you’ll feel and taste the difference!
Can I used bread flour and not all purpose?
I used bread flour and it came out great
This was so easy to make and it came out wonderfully! I’ve been wanting to make bread and now I have and it’s glorious! Thank you for this recipe
No Dutch oven so I’ll be making it as a regular loaf of bread
Can you tell me if the loaf pans worked?
Will it change the outside texture if I brush garlic butter over the top?
It will soften the crust so it’s not as hard to bite into! 🙂
I don’t usually comment on food blogs but this was the one of the easiest and most delicious bread recipes I have ever tried. It did not last long in my household because we all devoured it. This will definitely be a household staple!
Amazingwe almost ate the whole loaf. It was so easy didn’t change a thing.
This was absolutely amazing!! I used about a teaspoon and a half of dried rosemary, as I didn’t have fresh on hand and I added a extra garlic clove because why not lol. Delicious, soft, airy and crusty bread.
I came to see if anyone used dried rosemary! I’m glad you commented and said it came out great! Making those to serve with my pot roast that’s been cooking all day
I have been making no knead bread in a Dutch Oven for a couple of years now baking a loaf about once a week. I have used this method with a wide variety of flours and grinds to include white, whole wheat, spelt, and rye. Bread flour, all purpose, and even cake flour and all work fine. I even make sour dough breads using this method. One recommendation I have is to tale the parchment paper and wad into a tight ball. Then spread smooth out the paper for use. This will then fit easily into the dutch oven. As for the oven and proofing just turn it on its lowest setting for 10 minutes and you have a nice place for the dough to rise.
Omg… so delicious…..I did baste with a little garlic butter when out of the oven….PERFECTION!!! THANK YOU FOR SHARING
I made this using a 2.5 quart lidded Corningware bowl- mainly because I only have a very large dutch oven. It worked great. Recipe was just perfect.
I made this bread this morning in a loaf pan. My Dutch oven is full of soup (the accompaniment to the bread) so I tried the loaf pan. I put the loaf pan, empty, in the oven to heat up and then put parchment and the bread dough into the hot pan. I baked it for 30 minutes, no cover, and I got a beautiful little loaf of delicious bread! I will try the Dutch oven next time. Thank you for a delectable and easy recipe. Much appreciated!
I’m brand new to bread baking. I followed the recipe to a t. But for some reason I feel like my bread is coming out slightly wet? I’m not sure what I’m doing wrong or if it’s actually coming out the way it’s intended to…
It’s in the oven!! It’s looking so good. Using the Dutch Oven and We can’t wait to try it.
Thank you for this easy recipe
Regards Lynda
How well does this bread keep? There are just 2 of us.
The bread turned out DELICIOUS and beautiful!!! The crust was my favorite part Thank you for the recipe! I wish I could share a picture the way it turned out!
I forgot to mention in my comment above that I used 3.2 quart Dutch oven and it was just right for this recipe ( it was big enough for the bread not to touch the lid). Also I used my microwave oven for proofing the dough. I run a microwave for a minute with a cup of hot water in it first. Then turn it off, and place my bowl with the dough, mostly covered with the cream wrap, into the microwave leaving the cup of hot water by the bowl, and close the door of the microwave all the way. It creates a nice moist/warm environment for the dough to rise. (While the dough is there, the microwave SHOULD NOT be running!)
Just finished making this bread in my dutch oven. First time I have ever made bread and this turned out wonderful. Recipe was easy to follow and it looks like a nice rustic round loaf of bread. Going to be wonderful tonight with my Italian bean soup. Thanks for sharing this recipe. Definitely a keeper.
Great recipe! Didn’t finish it all at once, so I wrapped slices in plastic wrap, and put in a ziploc bag in the freezer. It was just as good after thawing and a short time in the toaster. Will definitely be making again!
Has anyone tried this recipe with gluten free all purpose flour?
Hey I think I did something wrong and I was wondering if you had any tips
for next time. My loaf came out very flat and wide with little height. It also browned very quickly but I think this is because I have a glass lid. Any tips are appreciated!