Dutch Oven Garlic and Herb Bread

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.