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Garlic rosemary Dutch oven bread loaf

Gina is the author of the food blog, Running to the Kitchen where she shares healthy, whole food recipes in a fun, approachable way. She works full time as a consultant in higher education. When not in the kitchen, she enjoys CrossFit, r...

Bread in a pot!

A super fun and nontraditional way to bake bread!

 Garlic rosemary dutch oven bread loaf

There's nothing more satisfying than baking your own bread. This version is super simple and gets baked up right in a pot! The garlic and rosemary make it a great savory side for any dinner.

Garlic rosemary Dutch oven bread loaf recipe

Slightly adapted from Joy the Baker

Yields 1 loaf

Ingredients:

  • 2-1/4 teaspoons active yeast
  • 1 cup warm water
  • 1/2 teaspoon sugar
  • 4 cups all-purpose flour
  • 1/2 teaspoon black pepper
  • 1-1/2 teaspoons salt
  • 6 tablespoons butter (3/4 stick)
  • 1 tablespoon rosemary, minced
  • 2 cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil, divided
  • Kosher salt

Directions:

  1. Combine water, yeast and sugar in a small bowl. Stir gently and let sit for 5-10 minutes until it's bubbling/frothy.
  2. Add flour, salt and pepper in the bowl of a stand mixer with the dough hook attachment.
  3. Melt the butter in a small saucepan on the stove. Once the butter is melted, add the garlic and rosemary, stir and remove from the heat.
  4. Pour the water/yeast mixture and the butter mixture into the bowl of the stand mixer. Mix on a low speed for about 10 minutes until it forms a dough ball that is cleanly coming away from the edges of the bowl.
  5. Remove the dough from the mixing bowl and place in a large greased bowl. Cover with plastic wrap and set in a warm place to rise.
  6. Once dough has doubled in size (this should take about 1 hour), remove it from the bowl, punch it down with your hands and knead for about 1-2 minutes. Reshape the dough into a ball and set aside.
  7. Pour about 2 tablespoons of olive oil in the bottom of a Dutch oven and place the dough ball in the pot.
  8. Using a serrated knife, make an "X" in the top of the dough about halfway through the dough ball (this will allow the bread to bake up into that fun blossom shape).
  9. Pour the remaining olive oil on top of the dough ball and sprinkle with some kosher salt.
  10. Top the pot with a tight-fitting lid and bake at 450 degrees F for 30 minutes.
  11. Remove the lid from the pot, reduce the temperature to 400 degrees F and bake for an additional 10-15 minutes until golden and crusty on top.

More bread recipes

Dutch oven baked fresh bread
Slow cooker rosemary olive oil bread

Irish soda bread recipe two ways

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