Dutch Oven Rosemary Bread
As I am writing this for you today, the sweet scent of fresh baked bread is wafting throughout house. And if that isn’t enough to warm my soul, that scent is accompanied by that of fresh rosemary – fresh, complex, and delicious. It’s my dutch oven rosemary bread.
Part of why I love this dutch oven rosemary bread is because it’s so yummy. Seriously, I get so many compliments on this bread. It’s a show-stopper.
But I also love it, and come back to this recipe again and again, because it’s so stinkin’ easy! So easy, I let my five year old do everything but the baking itself.
We made this bread for Mother’s Day Weekend. It is a fantastic recipe to make with your kids. The measuring needn’t be precise, and the kneading is minimal.
This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link. But rest assured; I only recommend products and services that I love and have used myself. See my full disclosure for details.
Bread Is About Family
I developed this recipe because I don’t live close to a Macaroni Grill. I have fond memories of sharing a plate of rosemary bread at Macaroni Grill with my dad, dipping chunks of bread into fragrant olive oil while I doodled on the paper table covering. It was warm and earthy, with that intoxicating aroma of fresh herbs baked in. Their bread is baked in a pizza oven. Cooking in a dutch oven is a great way to replicate the texture that comes from fire cooking.
Are you drooling? I am. Just a little.
But bread is all about family! “Breaking bread” is how we be in community with our families and friends. It’s how we celebrate religious holidays and get to know new friends. Bread is at the heart of who we are as human beings. In my little family, this has become THE bread we make the most. I’m pretty sure that the smell of rosemary will remind my children of our memories making this bread
Want the Latest on Liberty Street Table? Subscribe Now!
Let’s Talk Dutch Ovens
I’m sorry if I sound like a broken record. But a dutch oven is something every cook should have!
I have three of them, in three different sizes, and they are the cooking vessel I use the most, second only to my cast iron skillet.
What is a dutch oven?
A dutch oven is a heavy pot, with thick walls and a tight-fitting lid. They are usually made of cast iron. The dutch ovens I use are enameled cast iron. It’s the perfect marriage between cast iron cooking, and non-stick enameled cooking. They wash up easily and don’t require seasoning like bare cast iron.
For this recipe, I use a 3-quart enameled cast iron dutch oven.
How To Make Dutch Oven Rosemary Bread
I start this bread right after I pour my coffee in the morning, but you can make the dough up to a day ahead of time. Start by mixing the yeast, flour, salt, and chopped rosemary. Then slowly, add the water, making sure to pull the flour from the sides of the bowl. Once the dough has come together, turn it out onto a floured countertop, and knead the dough, Just until it takes on a smooth texture.
Place the dough ball in a large bowl, and cover with a damp towel. You’ll want to let the dough rest in a warm area for at least 6 hours. It will double in size.
Once the dough has rested and risen, turn the ball out onto a floured surface and knead again, about 10 times. Return the dough ball to the bowl and cover for one more hour.
When you are ready to bake, place your dutch oven in the oven, and preheat the oven to 450℉. A nice hot dutch oven is what’s going to give your bread that amazing crust. Once the dutch oven and your oven are preheated, remove the dutch oven.
Coat your dough ball in olive oil, and carefully place it inside your dutch oven. Bake for 30 minutes covered, then another 15 uncovered. Your bread will be a beautiful golden brown.
Let it rest in the dutch oven for at least 5 minutes before you pop the bread out. Then allow it to cool an additional ten minutes before slicing with a sharp, serrated knife. This bread is fantastic with dipping oil, butter, or toppings like tomato bruschetta.
Dutch Oven Rosemary Bread
- 1 packet active dry yeast
- 3 cups all purpose flour
- 1 tsp kosher salt
- ½ cup chopped rosemary leaves
- 1½ cups room temperature water
- 2 tbsp olive oil
- In a large bowl, stir together the flour, salt, yeast, and rosemary. Add the water a little at a time, scraping down the sides of the bowl.
- When the dough has just come together, turn it out onto a lightly floured surface and knead the ball until the dough is smooth, about 10 times. Then return the dough ball to the bowl. Cover with a damp towel, and allow to rest in a warm place for at least 6 hours, or overnight.
- When the dough has rested, it will have risen to double its size. Move the dough to a floured durface again and knead again. Let it rest, covered, for one more hour.
- Place the dutch oven in the your oven and preheat the oven to 450°F.
- Take the dutch oven out of the oven (it will be hot!) Coat the dough ball with a thin layer of olive oil and place the dough in the pot. Cover the dutch oven and bake for 30 minutes. Uncover and bake an additional 15 minutes.
- Remove the dutch oven from the oven and allow the bread to rest in the dutch oven for 5 minutes before removing it. Allow to cool on a room temperature surface for at least ten minutes before slicing.
I Want Your Feedback!
If you made this recipe, please share with me how it went! You can fill out the form below or shoot me an email. I would love to hear from you. And as always, don’t hesitate to ask questions. I hope you love this recipe!