Rustic Dutch Oven Rosemary Bread 

Dear Ms. Oprah Winfrey, I have a bone to pick with you, Ma’am. You stole my line. Because I.Love. Bread. I love bread. All bread. My soul delights over the soft, sometimes crunchy goodness of bread. In fact, I often (not so) jokingly say that my last meal, if I had to choose, would be a fresh loaf with some good wine and a nice assortment of sharp, creamy, and also some pungent (yes, I said pungent) cheeses. Oh, and don’t forget the butter.

That said, I made something recently that is definitely in the running for the perfect loaf of bread. Perfect as in last-loaf-of-bread-ever worthy.  It’s a super crunchy crust with a soft and savory inside and one of my favorite herbs: Rustic Rosemary Bread made in a Dutch Oven.

And the best part was that is was incredibly easy! I didn’t even need to knead this dough; which had me convinced that it wouldn’t turn out at ALL, but I was shocked when it turned out to be pretty much perfect.

There are several recipes for this online, but even one that has been pinned 50,000 times got the water ratio way off. This dough should not be wet, but should definitely look like a bread dough. If it looks dry, you need more water. Perhaps it is because there are so many variables in baking, but most recipes either have this dough drowning or bone dry. I think I found the perfect middle ground, but always remember that it is easy to add, impossible to take away extra ingredients once mixed! So go slow adding the water. I always dissolve my yeast in a little less than the recipe calls for and then add if I think it necessary.

If you ever wanted to get fancy, whole garlic cloves in the dough or sea salt on top just before baking would be a lovely addition! Whatever you decide, you must make sure to enjoy with some fresh butter or salted olive oil.

Bon appetit!

Rustic artisian crusty rosemary bread in a dutch oven

Rustic Dutch Oven Rosemary Bread

The best and easiest bread you'll ever make


  • 3 cups all purpose flour
  • 2 tsp course salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cups room temperature water seperated
  • 1 cup fresh rosemary chopped
  • 5-8 whole cloves garlic (optional)
  • 2-3 half cloves garlic (optional)


  1. 1 cup of water and dry yeast until yeast dissolves and set aside.

  2. Combine all dry ingredients including rosemary (and garlic if included)

  3. Add water to mixture and then mix. If dough is dry, add remaining 1/2 cup.

  4. Cover bowl with dish towel and let sit in a warm spot for at least 12 hours.

  5. Preheat oven to 450 degrees Fahrenheit. Place dutch oven in while preheating so the oven and vessel rise to the same temperature.

  6. Once hot, CAREFULLY remove dutch oven. Form the dough into a ball and score the top once vertically and once horizontally. Place a piece of parchment paper into the pot and then lower the bread dough into the dutch oven. Cover with lid.

  7. Bake for 30 minutes with the lid on. Remove lid and bake for another 10-15 until crust is golden brown.

  8. Cut with a serenaded knife and enjoy! 


  • Reply Linda Miller May 3, 2017 at 7:38 pm

    Oh! I’m definitely going to have to try this. Could you cut back on the rosemary? I don’t like a super strong rosemary flavor. I’m right there with you about the “last meal” being bread. I’d rather have a good piece of bread than pie. Thanks for the recipe. Love your blog design!

    • Reply Nicole May 3, 2017 at 8:34 pm

      You absolutely could do less! I would cut it down to one cup if you’re not super keen on the taste of rosemary. I LOVE it so I’m on board with a good cup. 🙂 Thanks so much, Linda! Let me know how it turns out!

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