Garlic Herb Dutch Oven Loaf
A fragrant, no-knead loaf made with garlic and herbs, baked in a Dutch oven for a bakery-style crust and chewy interior.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1.25 teaspoons salt
- 0.5 teaspoon instant yeast Or active dry yeast (see notes below)
- 1.5 cups warm water About 95–105°F for best results
- 2 tablespoons olive oil Optional for flavor and softer crust
- 2 cloves garlic, minced
- 1 tablespoon dried herbs (rosemary, thyme, or a mix) Fresh herbs can replace dried (1 tsp fresh = 1 tbsp dried)
- Cornmeal for dusting Optional, prevents sticking
Instructions
Preparation
- In a large bowl, stir together the flour, salt, instant yeast, minced garlic, and dried herbs.
- Pour in the warm water and olive oil. Mix with a spoon until a shaggy, sticky dough forms. Don't worry about perfect kneading.
- Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 12–18 hours, until bubbly.
Shaping and Final Rise
- Turn the dough out onto a lightly floured surface. Fold it over itself a few times to build surface tension, then shape into a loose ball.
- Place the dough ball on floured parchment. Cover with a kitchen towel and let it rest for about 1 hour.
Baking
- Preheat your oven to 450°F (232°C) with a heavy Dutch oven (lid on) inside for 30 minutes.
- Sprinkle a little cornmeal into the hot Dutch oven to prevent sticking. Using the parchment for support, lower the dough into the pot.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake another 15–20 minutes until the crust is deeply golden brown.
- Transfer the loaf to a wire rack and cool for at least 30 minutes before slicing.
Notes
Keep the loaf wrapped in a clean tea towel or paper bag for up to 2 days at room temperature. For longer storage, slice and freeze wrapped tightly. Freshness of yeast and herbs is crucial for flavor.