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Roasted Garlic & Herb Dutch Oven Bread

Roasted Garlic & Herb Dutch Oven Bread




1 Loaf


1 Hour 10 Minutes


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  • 4 cups all-purpose flour
  • ¾ teaspoon Fleischmann's® Quick Rise Yeast
  • 2 teaspoons fine salt
  • 2 1/4 cup water, warm to touch
  • 1 bulb of garlic
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon dried oregano



  1. In a large mixing bowl stir together flour, yeast, salt & water until a wet dough comes together. Cover with plastic wrap & let rise overnight at room temperature.
  2. Preheat the oven to 425(f) degrees. Slice the top off the garlic bulb & drizzle with olive oil. Wrap in foil & roast until the cloves are caramelized, about 45 minutes. Squeeze out the cloves & mash with a fork.
  3. To the rested dough fold in the roasted garlic, rosemary, thyme, sage & oregano.
  4. On a lightly floured surface shape dough into a round loaf & transfer to a piece of parchment. Let rise a second time for 30 minutes. As the dough rises, place a dutch oven with the lid in the oven to preheat.
  5. Carefully transfer the dough (bake on the parchment) to the heated dutch oven & cover with a lid. Bake for 30 minutes, remove lid & bake for an additional 15 minutes.
  6. Let cool to room temperature before slicing.


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