This dutch oven bread is one of my favorite savory garlic and herb bread recipes full of flavor while easy to make. Flavored with parmesan reggiano cheese, fresh basil, thyme, rosemary, and oregano. A single loaf perfect for slicing or dipping into olive oil.
Every time I eat this bread I am transported back to Tuscany. The farms, cobble stone streets, the beautiful language, and oh the amazing food! Window baskets overhanging with herbs or flowers, street markets filled with baked goods and fresh vegetables.
I want you to enjoy the same Tuscan flavors I love so much through a slice of warm bread dipped in olive oil. You don't have to go to a bakery or a an Italian restaurant to find some. Just make it yourself. This recipe is a great introduction to first time bread bakers. The result is a perfectly balanced loaf to accompany your pasta, salad, or meat dishes.
Tools Needed
- A stand mixer with dough hook attachment ( or your hands for kneading)
- Large bowl
- Parchment Paper
- 5.5 quart cast iron dutch oven
Tips for Making the Garlic and Herb Bread
Baking bread requires time and a little patience. This loaf gets its tangy flavor by incorporating a slow cold proof with a warm proof period. Proofing or Proving your dough is a technique where dough is allowed to ferment, creating carbon dioxide that makes the dough rise. During this time the yeast is reacting with the starch from the flour. In this case we are allowing time for two proofs before baking.
Prepare the Yeast
Either Active Dry Yeast or Instant Yeast can be used when making the dough. If you choose active dry yeast, you must add some of the warm water to the yeast with sugar, to "activate" the yeast. For instant yeast, just mix the yeast in the flour mixture, no need for any other steps.
First Warm Rise
Once the dough is formed, cover the mixing the bowl with a tea towel, and let the dough rise at room temperature for 2 hours. I like to place my bowl by a warm window or in a cold oven with light on.
Optional Refrigerating the Dough
After the first warm rise, you can choose to to leave the dough in the fridge for 8+hours will result in a tastier bread, that has more developed flavor and a little sourdough like tang. Simply cover the bowl with plastic wrap and place in the fridge. The cold fridge slows down the fermentation process of the yeast and prevents the dough from continuing to rise. The enzymes in the yeast transform the starch into sugar resulting in more flavorful herb bread.
Remember, this refrigeration step is done after the first warm rise. So don't skip that step. You can also leave the dough in the fridge to rest for 4 days and up to 7 days for added tangy flavor.
Skipping Refrigerating the Dough
If you are just craving bread and must have a loaf the same day, go ahead and skip the refrigeration step. The dough will however still need a second warm rise or proof before baking.
Shaping and Final Rise
When you're ready to bake, the dough needs to be gently shaped for a final rise. Cold dough from from the fridge will need to warm to room temperature as cold dough will not rise when baked. For both the refrigerated dough or dough that skipped the fridge follow the next steps.
- Transfer the dough to a lightly floured piece of parchment paper and shape into a loaf. Some of the air will deflate which is needed for shaping.
- Gently cover the dough with a lightly floured kitchen towel and let rest for 1 -1.5 hours in a warm draft free location.
- While the dough is resting, prepare the dutch oven for baking.
- Using a knife or bread lame, score the top of the dough with 2-3 slashes about ¼ to ½ inch deep. Scoring the bread will help the loaf rise and also gives it a nice shape.
How to Store Homemade Dutch Oven Garlic and Herb Bread
Store leftover bread in an air tight paper bag at room temperature for 1-2 days of freshness. If the bead begins to get firm on the second day wrap the loaf in aluminum foil and continue to store at room temperature for an additional 1-2 days.
you'll also love
Stay in touch with me through social media @ Instagram, Pinterest, and email newsletter to get all the new recipes!
Dutch Oven Garlic and Herb Bread
Ingredients
Equipment
Method
- Using a large mixing bowl, whisk together the bread flour, all purpose flour, salt, grated Parmigiano-Reggiano cheese, herbs, garlic, sugar and yeast.
- In the bowl of a stand mixer, combine the flour mixture with the warm water and gently mix with a wooden spoon. If dough seems dry, add one tablespoon of water.
- Using the dough hook attachment mix on medium speed for about 3 minutes. The dough should become sticky and grip to the dough hook.
- Once the dough is formed, cover the mixing the bowl with a tea towel, and let the dough rise at room temperature for 2-3 hours, until doubled in size. I like to place my bowl by a warm window or in a cold oven with light on.
- Refrigeration Option: Cover with plastic wrap and place in the fridge to chill for overnight for 12 hours. Or from 4-7 days to increase the tanginess in the dough to resemble sourdough. The dough will rise and fall while its chilling, and thats totally normal.
- Remove the dough bowl from fridge. Press down any excess air with a slightly floured fist. Use lightly floured hands to gently shape the dough into oval.
- No Fridge: Transfer the dough to a lightly floured surface and shape into a round loaf. Transfer dough onto a piece of parchment paper and carefully lower into a large bowl. Cover the bowl with a tea towel and place in a draft free location to rise at room temperature for 1-2 hrs.
- Preheat your oven to 475℉ ( 240℃) and place your Dutch Oven on the middle to lowest shelf to warm for about 20 minutes.
- Use oven mitts to carefully remove the preheated dutch oven an place carefully on your stove tope or heat proof surface. Remove the rested dough from the bowl by lifting up on the parchment paper. Gently lower down the dough into the HOT dutch oven by holding the sides of the parchment paper and then place the lid on top.
- Place the dutch oven back into the heated oven and bake the bread for about 35 minutes, then remove the lid and let it bake for final 10 minutes uncovered for a nice golden crust.
- Once fully baked, remove the dutch oven from the heated oven.
- Carefully lift the loaf from the dutch oven by pulling up on the parchment paper. Place the bread directly onto a wire cooling rack to completely cool before slicing.
- Slice the loaf and serve with dipping oil, cheeses, or fruit spreads.
Senja Bohjanen
I made two loaves of this for our family Christmas party tonight. Everyone from ages 1-65 loved the bread! Thank you for the recipe!
Jenn
Yay Senja!! I'm so glad you love it:)
Sara
I was looking for a bread recipe that I could use some of my fresh herbs. I can't wait to try this recipe!
Lisa Griffin
Sage is listed in the description, but the recipe has none? It appears it's been switched out for thyme?
Jenn
Hi Lisa, This recipe doesn't have sage, but feel free to add it if you like. It will definitely taste lovely in a mixture of herbs.