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Dutch Oven Rosemary Bread

Tender inside, crusty outside. This bread will be a household favorite.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Keyword: baking, bread, cast iron, dutch oven, easy, rosemary
Servings: 8


  • 1 packet active dry yeast
  • 3 cups all purpose flour
  • 1 tsp kosher salt
  • ½ cup chopped rosemary leaves
  • 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.