Rustic Garlic & Rosemary Bread

Bread infused with Garlic, Rosemary and other herbs and baked right in your favorite Dutch Oven in less then 3 hours.

Prep Time 3

Cook Time 30

Total Time 3 30

Course Breakfast, Brunch, dinner, Lunch

Cuisine American

Servings 6

3 cups All purpose Flour
2 1/2 tsp Quick Yeast Should be equivalent to 1 packet. I've also used Active by accident and it still came out the same.

Place Flour, Garlic, Herbs, Seasonings, Yeast, Sugar & Warm Water into a large bowl.
Using a spoon, begin mixing ingredients until all are incorporated. Once all is incorporated it will look like a big sticky ball of dough. Do not panic, it is supposed to look like that.
Using a spatula, scrape all the dough together to form a ball of a sort.
Cover bowl with a clean hand towel and let it rise for 1 1/2 hours in a warm area in the house. It could be in the kitchen, in another room or if you are like me living in Florida where the A.C. is always running, I let it rise in my garage where it's nice and cozy. It should rise and double in size.

Lay out a piece of Parchment Paper on the counter and dust it with some flour or if you are like me and want to avoid having the issue of the dough sticking to the parchment paper, I sprayed Olive Oil spray over the whole piece of parchment paper in place of flour and makes it more manageable.
When your dough has risen and doubled in size, transfer the dough onto the Parchment Paper.
You do not want to work the dough much as this is a rustic version. Gently grab each end of the dough and stretch out and fold over the top and continue to do so until all sides are done and dough is formed into a ball.
Flip dough over smooth side up and cover again with clean hand towel to continue to rise while the oven is preheating. I let it rise a minimum 30 minutes or so.

Using oven Mitts, remove Dutch Oven and place on stove being careful not to burn yourself.
Gently grab the parchment paper and lift the dough and transfer it into the Dutch Oven. Using a pairing knife, score the bread or create a design of your choice to allow steam to escape.
Cover with Dutch Oven Lid being sure the Parchment Paper is all inside and using the oven Mitts, place back into the oven.
Bake for 30 minutes. Should be a light pale brown.
At this point, I brush Olive Oil infused with Rosemary over top coating it lightly.
Place Dutch Oven without lid back into oven for additional 10 minutes or until crust is golden brown.
Once Dutch Oven is removed from oven, lift the bread out using the Parchment paper being sure not to burn yourself.
Let it cool for 30 minutes or so and enjoy with your favorite dishes.

Keyword Bread, Dutch Oven, Garlic, Rosemary