There’s something truly magical about the aroma of freshly baked bread wafting through your home, and when that bread is infused with the fragrant notes of rosemary, it takes the experience to a whole new level.
Baking in a Dutch oven is an age-old technique that ensures a perfectly crispy crust while keeping the inside wonderfully soft and moist.
Whether you’re a seasoned baker or just starting your bread-making journey, rosemary adds a touch of elegance and flavor that can elevate even the simplest loaf.
In this article, we’ll explore over 25 delightful Dutch oven rosemary bread recipes, each showcasing the versatility of this aromatic herb.
From classic loaves to innovative variations, these recipes are sure to inspire your next baking adventure and impress your family and friends.
25+ Delectable Dutch Oven Rosemary Bread Recipes to Try Today
With 25+ Dutch oven rosemary bread recipes at your fingertips, you’re well-equipped to explore the delightful world of baking with this aromatic herb.
Each recipe brings its own unique twist, whether it’s the addition of savory ingredients, sweet touches, or a blend of different flours. Baking in a Dutch oven not only enhances the flavors but also creates a beautiful presentation that’s perfect for any occasion.
As you embark on your baking journey, remember that the joy of making bread comes not just from the delicious end result but also from the experience of creating something with your own hands.
So, roll up your sleeves, gather your ingredients, and let the scent of rosemary-infused bread fill your home with warmth and comfort.
Rustic Rosemary Garlic Dutch Oven Bread
This rustic rosemary garlic bread is infused with the aromatic flavors of fresh rosemary and roasted garlic. Baked in a Dutch oven, it develops a perfectly crispy crust while remaining soft and chewy inside. Ideal for serving alongside soups, stews, or simply slathered with butter, this bread brings a delightful touch of comfort to your meals.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tablespoons olive oil
- 2 cloves roasted garlic, mashed
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Add the mashed roasted garlic and chopped rosemary.
- Combine Ingredients: Create a well in the flour mixture and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat up.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rustic rosemary garlic bread is more than just a side dish; it’s a culinary experience that transforms any meal into a feast. The aroma of garlic and rosemary wafting through your kitchen will entice everyone, making it a perfect addition to family gatherings or cozy dinners. Serve it fresh with a drizzle of olive oil or as the foundation for an artisan sandwich, and enjoy the compliments from your guests!
Cheesy Rosemary Herb Dutch Oven Bread
This cheesy rosemary herb bread is a delightful fusion of flavors that combines the earthy notes of rosemary with gooey melted cheese. Baked in a Dutch oven, this bread achieves a rustic look and a moist, tender crumb. Perfect as a snack or paired with salads and pasta dishes, this bread elevates your dining experience with its unique taste and inviting aroma.
Ingredients:
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm milk (110°F)
- 3 tablespoons olive oil
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Combine Dry Ingredients: In a large bowl, combine the bread flour, salt, and chopped rosemary.
- Mix Dough: Pour the yeast mixture and olive oil into the flour mixture. Stir until a sticky dough forms.
- Incorporate Cheese: Gently fold in the shredded cheese until evenly distributed.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled.
- Preheat Dutch Oven: Preheat your oven to 450°F with the Dutch oven inside for at least 30 minutes.
- Shape Bread: Gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the top is golden and the cheese is bubbling.
- Cool: Transfer to a wire rack and cool before slicing.
This cheesy rosemary herb bread is a standout that combines the best of both worlds: the herbaceous warmth of rosemary and the indulgent richness of melted cheese. Perfect for any occasion, it pairs beautifully with soups, salads, or as an appetizer served with dips. Enjoying a slice of this bread fresh from the oven will make you feel like a master baker, and it’s sure to impress your family and friends with its delightful flavor and aroma.
Whole Wheat Rosemary Olive Oil Dutch Oven Bread
This whole wheat rosemary olive oil bread is a wholesome and nutritious option that doesn’t compromise on flavor. The use of whole wheat flour adds a nutty depth, while the olive oil provides moisture and richness. With the fragrant rosemary accentuating every bite, this bread is perfect for sandwiches, toast, or served alongside your favorite dishes.
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 tablespoon active dry yeast
- 1 3/4 cups warm water (110°F)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a bowl, mix warm water, honey, and yeast. Let sit for 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large bowl, combine whole wheat flour, all-purpose flour, salt, and chopped rosemary.
- Combine Mixtures: Add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.
- Knead Dough: On a floured surface, knead the dough for about 8 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover, and let it rise for about 1-2 hours until doubled in size.
- Preheat Dutch Oven: Preheat your oven to 450°F and place your Dutch oven inside.
- Shape Bread: Deflate the dough, shape it into a round loaf, and let it rise for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing.
This whole wheat rosemary olive oil bread is not only flavorful but also a nutritious choice for your table. Its hearty texture and the distinct aroma of rosemary make it versatile enough for sandwiches or served with dips. Whether you’re looking to enjoy a healthy lifestyle or simply want to bake a delicious loaf, this recipe delivers on both fronts. Every slice is a reminder that wholesome ingredients can create exceptional flavor, making it a staple in your bread-baking repertoire.
Sweet Rosemary Honey Dutch Oven Bread
This sweet rosemary honey bread combines the fragrant notes of rosemary with the natural sweetness of honey. The result is a soft, slightly sweet loaf that is perfect for breakfast or as a base for sandwiches. This bread pairs beautifully with butter, cheese, or even a drizzle of more honey, making it a delightful addition to your baking repertoire.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm milk (110°F)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Stir in the chopped rosemary.
- Combine Ingredients: Create a well in the center of the dry ingredients and pour in the yeast mixture, honey, and olive oil. Mix until a sticky dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours or until doubled in size.
- Preheat Dutch Oven: Preheat your oven to 450°F and place the Dutch oven inside for about 30 minutes.
- Shape Bread: After the first rise, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This sweet rosemary honey bread offers a wonderful balance of flavors that make it versatile for any meal. The hint of honey adds a delightful sweetness, while the rosemary infuses each bite with herbal warmth. Enjoy it fresh out of the oven with a pat of butter, or toast it for breakfast alongside fresh fruit. This recipe proves that rosemary can elevate not just savory dishes, but sweet ones as well, making it a fantastic choice for those looking to explore new flavor combinations in their baking.
Rosemary Olive Bread with Sun-Dried Tomatoes
This rosemary olive bread with sun-dried tomatoes is a savory delight that combines the aromatic herb with the tangy sweetness of sun-dried tomatoes. The combination creates a loaf that is not only visually appealing but also bursting with flavor. This bread is perfect for dipping in olive oil, pairing with cheese, or serving alongside your favorite Italian dishes.
Ingredients:
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons olive oil
- 1/2 cup pitted olives, chopped (Kalamata or green)
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, mix warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, combine bread flour and salt. Add the chopped rosemary, olives, and sun-dried tomatoes.
- Combine Mixtures: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1-2 hours or until doubled in size.
- Preheat Dutch Oven: Preheat your oven to 450°F and place the Dutch oven inside.
- Shape Bread: Deflate the dough gently and shape it into a round loaf. Let it rise for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Transfer to a wire rack and let cool before slicing.
This rosemary olive bread with sun-dried tomatoes is a standout addition to any meal. The rich, savory flavors of olives and the sweet tang of sun-dried tomatoes create a delightful contrast with the fragrant rosemary. Serve this bread as an appetizer with dips or cheese, or alongside your favorite pasta dishes for a truly Mediterranean experience. This recipe is sure to impress at gatherings, and the aroma while baking will make it hard to resist!
Rosemary and Sea Salt Focaccia in a Dutch Oven
This rosemary and sea salt focaccia is a delightful twist on traditional bread, showcasing the simplicity of ingredients while delivering maximum flavor. The combination of fresh rosemary and a sprinkle of sea salt creates a beautifully aromatic loaf with a crispy crust and a soft, chewy interior. This focaccia is perfect for sharing, serving as an appetizer, or enjoying alongside a hearty meal.
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water (110°F)
- 3 tablespoons olive oil, plus more for drizzling
- 3 tablespoons fresh rosemary, chopped
- Sea salt for sprinkling
Instructions:
- Activate Yeast: In a bowl, combine warm water, sugar, and yeast. Allow to sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine flour and salt.
- Combine Mixtures: Pour the yeast mixture and olive oil into the flour mixture. Mix until a sticky dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth.
- First Rise: Place the dough in an oiled bowl, cover, and let rise in a warm area for 1-2 hours until doubled.
- Preheat Dutch Oven: Preheat your oven to 450°F and place the Dutch oven inside.
- Shape Focaccia: After rising, deflate the dough and stretch it into a rectangle. Place it in a parchment-lined Dutch oven. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with chopped rosemary and sea salt.
- Bake: Carefully place the Dutch oven in the oven and bake for 25-30 minutes until golden brown.
- Cool: Remove the focaccia from the Dutch oven and let it cool slightly on a wire rack before slicing.
This rosemary and sea salt focaccia is a simple yet elegant bread that brings a taste of Italy to your kitchen. The fragrant rosemary paired with the crunchy sea salt enhances the flavor, making it a perfect side for soups, salads, or simply enjoyed on its own with olive oil for dipping. With its airy texture and delightful crust, this focaccia will be a crowd-pleaser at any gathering. The ease of making it in a Dutch oven allows for a beautifully baked loaf that will have everyone asking for seconds!
Rosemary Parmesan Dutch Oven Bread
This rosemary parmesan bread combines the aromatic essence of rosemary with the rich, nutty flavor of parmesan cheese. Baked in a Dutch oven, this bread features a crunchy crust and a soft, cheesy interior that is perfect for sandwiches, toast, or as a standalone snack. It’s an excellent choice for cheese lovers and is sure to impress at gatherings or as an accompaniment to any meal.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons olive oil
- 1 cup grated parmesan cheese
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Stir in the grated parmesan and chopped rosemary.
- Combine Ingredients: Create a well in the flour mixture and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat up.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown and the cheese is bubbling.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary parmesan bread is a delightful addition to any meal, offering a robust flavor profile that is perfect for cheese enthusiasts. The aromatic rosemary combined with the rich, nutty parmesan creates a loaf that is deliciously addictive. Serve it warm with a drizzle of olive oil, as a base for gourmet sandwiches, or enjoy it alongside a hearty soup. This bread not only enhances your dining experience but also fills your kitchen with the comforting scents of freshly baked bread and herbs, making it a recipe you’ll want to repeat often!
Rosemary Lemon Dutch Oven Bread
This rosemary lemon bread is a refreshing twist on traditional bread recipes, marrying the earthy notes of rosemary with the bright, zesty flavor of lemon. The result is a light, aromatic loaf that is perfect for spring and summer meals. This bread is fantastic when toasted and topped with butter or served alongside grilled meats and salads.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh rosemary, chopped
- Juice of 1 lemon (about 2 tablespoons)
Instructions:
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, lemon zest, and chopped rosemary.
- Combine Ingredients: Pour the yeast mixture, olive oil, and lemon juice into the dry ingredients. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat up.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary lemon bread brings a unique, refreshing flavor to your table, making it an excellent choice for warm-weather gatherings or any meal that calls for a bit of brightness. The combination of rosemary and lemon not only elevates the taste but also provides an aromatic experience that will leave your guests intrigued. Enjoy this bread warm with a smear of butter or as a complement to grilled dishes and fresh salads. Its delightful flavor and appealing aroma make it a wonderful addition to any bread basket!
Rosemary and Onion Dutch Oven Bread
This rosemary and onion bread blends the savory flavors of caramelized onions with aromatic rosemary to create a deliciously fragrant and flavorful loaf. The sweet notes of the onions paired with the earthiness of rosemary make this bread ideal for sandwiches, as a side to soups, or toasted with cheese. It’s a heartwarming recipe that will fill your home with delightful scents while baking.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Caramelize Onions: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until soft and caramelized, about 10-15 minutes. Set aside to cool slightly.
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Stir in the chopped rosemary.
- Combine Ingredients: Pour the yeast mixture and remaining olive oil into the dry ingredients. Add the caramelized onions and mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat up.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary and onion bread is a comforting and hearty loaf that’s perfect for any meal. The sweetness of the caramelized onions pairs beautifully with the aromatic rosemary, creating a complex flavor profile that will leave your taste buds wanting more. It’s a versatile bread that can be enjoyed fresh, used for sandwiches, or toasted for breakfast. Serve it warm or at room temperature, and watch it disappear as family and friends savor each flavorful bite. This recipe is a fantastic way to showcase the classic combination of herbs and onions in your baking!
Rustic Rosemary Whole Wheat Bread
This rustic whole wheat rosemary bread combines the nutty flavor of whole wheat flour with the aromatic essence of fresh rosemary, resulting in a hearty and wholesome loaf. The use of whole wheat flour not only adds a deeper flavor but also enhances the nutritional profile of the bread, making it a perfect choice for health-conscious bread lovers. This rustic bread is ideal for sandwiches, served alongside soups, or enjoyed on its own with a spread of butter.
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Stir in the chopped rosemary.
- Combine Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rustic rosemary whole wheat bread offers a wonderful balance of flavor and nutrition, making it a great staple for any health-conscious kitchen. The nutty taste of whole wheat flour pairs beautifully with the fragrant rosemary, giving each slice a comforting, earthy quality. Whether served as a sandwich base, paired with a hearty soup, or enjoyed simply with butter, this bread is sure to satisfy. Baking this bread in a Dutch oven ensures a crisp crust and tender crumb, allowing you to create artisan-style bread at home without the need for a bakery!
Rosemary and Olive Oil Dutch Oven Bread
This rosemary and olive oil bread captures the essence of Mediterranean flavors, blending the aromatic profile of fresh rosemary with the richness of high-quality olive oil. The result is a fragrant, flavorful bread with a delightful texture that is perfect for dipping in olive oil or enjoying alongside a fresh salad. This recipe is an excellent choice for entertaining or adding a special touch to family dinners.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Stir in the chopped rosemary.
- Combine Ingredients: Make a well in the center of the flour mixture and add the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat up.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary and olive oil bread is a celebration of simplicity and flavor, bringing the essence of the Mediterranean into your kitchen. The olive oil enriches the bread, while the rosemary adds a fragrant touch that elevates every bite. This versatile bread can be served warm with a drizzle of olive oil for dipping, used as a base for bruschetta, or enjoyed alongside your favorite pasta dishes. Each loaf is not only visually appealing with its rustic crust but also provides a delightful aroma that will entice everyone to the table. It’s a wonderful recipe that will quickly become a favorite for both everyday meals and special occasions.
Rosemary Garlic Dutch Oven Bread
This rosemary garlic bread is a flavor-packed loaf that beautifully combines the aromatic qualities of rosemary with the savory richness of roasted garlic. Perfect for garlic lovers, this bread is an excellent accompaniment to any meal, ideal for dipping in olive oil or pairing with a hearty stew. The combination of rosemary and garlic creates a mouthwatering aroma that will have everyone asking for a slice.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tablespoons olive oil
- 1 head of garlic, roasted
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Roast Garlic: Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Allow to cool, then squeeze the roasted garlic into a bowl and mash it into a paste.
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Stir in the chopped rosemary.
- Combine Ingredients: Make a well in the center of the flour mixture and add the yeast mixture, olive oil, and mashed garlic. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat up.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary garlic bread is a wonderful addition to any meal, boasting a rich flavor that enhances the dining experience. The combination of roasted garlic and rosemary creates a mouthwatering aroma that will fill your kitchen with warmth and comfort. Whether served as a side to a savory dish, used for gourmet sandwiches, or enjoyed on its own, this bread is sure to impress family and friends. Its hearty crust and soft interior make it a versatile loaf that complements a wide range of meals, making it a recipe you’ll want to keep in your rotation. Enjoy the process of making this delightful bread and savor the incredible flavors that come from the perfect pairing of garlic and rosemary!
Rosemary Parmesan Dutch Oven Bread
This rosemary parmesan bread brings together the aromatic flavor of fresh rosemary with the rich, nutty taste of parmesan cheese. The addition of cheese adds a delightful savory note to the bread, making it an excellent companion for soups, stews, or enjoyed on its own. With its golden crust and soft interior, this loaf is sure to impress at any meal, making it perfect for entertaining or as a special treat for your family.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons olive oil
- 1 cup grated parmesan cheese
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and grated parmesan cheese. Stir in the chopped rosemary.
- Combine Ingredients: Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary parmesan Dutch oven bread is a flavorful twist on traditional bread, merging the aromatic qualities of rosemary with the savory richness of parmesan cheese. The golden crust and soft, cheesy interior make each slice a delightful experience. This bread is perfect for accompanying hearty meals or can be enjoyed as a standalone snack with a touch of olive oil or your favorite spread. It’s a fantastic addition to any bread basket, adding a gourmet touch that will leave your guests asking for the recipe. Baking this bread in a Dutch oven guarantees a perfectly crispy crust that enhances its rustic charm, making it a must-try for bread lovers!
Rosemary Olive Dutch Oven Bread
This rosemary olive bread is infused with the flavors of briny olives and aromatic rosemary, creating a delectable loaf that is perfect for Mediterranean-inspired meals. The combination of olives and rosemary brings a unique twist to traditional bread, making it ideal for serving with antipasto platters, salads, or enjoyed on its own. The result is a beautiful loaf with a soft, moist crumb and a rustic crust that’s sure to please any palate.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons olive oil
- 1 cup pitted olives (green or black), chopped
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Stir in the chopped olives and rosemary.
- Combine Ingredients: Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary olive Dutch oven bread is a delightful fusion of flavors that transports you straight to the Mediterranean. The briny notes from the olives complement the fragrant rosemary, resulting in a bread that is as delicious as it is versatile. This loaf is perfect for serving with a charcuterie board, as a base for sandwiches, or enjoyed with olive oil and balsamic vinegar for dipping. Each slice offers a wonderful textural contrast between the chewy crust and soft, flavorful interior. Baking this bread in a Dutch oven ensures that you achieve a beautiful crust while keeping the inside wonderfully moist, making it a fantastic choice for any occasion.
Rosemary Honey Wheat Bread
This rosemary honey wheat bread combines the sweetness of honey with the earthy flavors of whole wheat and rosemary, resulting in a wholesome loaf that is both nutritious and delicious. The honey adds a subtle sweetness that balances the savory notes of rosemary, making this bread a wonderful choice for breakfast or as a side dish. This recipe is perfect for those who appreciate the complexity of flavors in homemade bread.
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions:
- Activate Yeast: In a small bowl, combine warm water, honey, and yeast. Allow it to sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Stir in the chopped rosemary.
- Combine Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-2 hours, or until doubled in size.
- Preheat Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F and place your Dutch oven (with the lid) inside to heat.
- Shape Bread: Once risen, gently deflate the dough and shape it into a round loaf. Let it rest for another 30 minutes.
- Bake: Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
This rosemary honey wheat bread is a deliciously wholesome addition to your bread repertoire, combining the health benefits of whole grains with the natural sweetness of honey and the aromatic quality of rosemary. Each slice offers a perfect balance of flavors, making it suitable for sweet or savory toppings, whether you prefer butter and jam or avocado and eggs. This bread is not only great for breakfast but also makes delightful sandwiches for lunch or a rustic side to dinner. The Dutch oven method ensures that the bread achieves a beautiful crust while remaining soft and airy inside, making it a delightful treat you’ll want to bake again and again.
Note: More recipes are coming soon!