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Dutch Oven Rustic Herb Loaf

Servings: 12 slices
Cook Time: 1 hr
Total Time: 3 hrs
A rustic bread flavored with fresh herbs and baked in a dutch oven. Crisp on the outside, soft and tender on the inside.
Bake this easy herb bread loaf in your dutch oven for a crispy crust!
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4.5 from 2 votes

Ingredients

  • 1 cup warm water (250 ml)
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1/2 cup unsalted butter (113 grams)
  • 1 heaping tablespoon fresh herbs , chopped (I used rosemary, thyme, and sage)
  • 2 teaspoons coarse salt , plus more for sprinkling
  • 3 - 4 cups bread flour (567 grams)
  • Olive oil

Instructions

  • Combine warm water and yeast and let sit for 5 minutes.
  • Melt the butter in a small saucepan. Remove from heat and add fresh herbs. Let cool slightly.
  • In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the bread flour and salt. Add the yeast mixture and butter mixture and mix until dough comes together. Add remaining flour 1/4 cup at a time until dough clears the bowl and is just slightly sticky to the touch.
  • Knead until smooth and elastic, about 5 minutes with an electric mixer and dough hook. You may also knead by hand, it will just take longer.
  • Cover and let rise until doubled, about 1 hour.
  • Preheat oven to 450 degrees F. Line a cast iron dutch oven with parchment paper or grease with olive oil.
  • Punch down the dough and knead a few times by hand. Reshape and place in the prepared dutch oven. Use a sharp knife to cut a fairly deep "x" into the dough. Drizzle with olive oil and sprinkle with coarse salt and more herbs.
  • Cover and let rise an additional 30 minutes.
  • Bake for 30 minutes with the lid of the dutch oven on. Remove the lid and bake for an additional 15-30 minutes until loaf is browned. Let cool completely before slicing.
NOTES:
  • You can substitute all-purpose flour for the bread flour if you'd like, but I highly recommend using bread flour if possible. It yields a lighter texture.
Adapted from Joy the Baker.

Nutrition

Calories: 338kcal, Carbohydrates: 54g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 391mg, Potassium: 94mg, Fiber: 2g, Sugar: 1g, Vitamin A: 236IU, Calcium: 13mg, Iron: 1mg
Course: Snack
Cuisine: American
Author: Annalise

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