Dutch Oven Bread

Prep 15 min


Cook 165 min


Ready in 180 min

This easy rosemary and parmesan bread recipe will make you more confident about bread baking. Baking bread in a Dutch Oven provides a crispy exterior to any bread!


  • 4 cups (1 L) all-purpose flour (18 oz./540 g)
  • 1 pkg (¼ oz./7 g) instant yeast (2¼ tsp/11 mL)
  • 2 tsp (10 mL) salt
  • ½ tsp (2 mL) sugar
  • 1¼ tsp (6 mL) rosemary, finely chopped, divided
  • 2¼ oz. (70 g) parmesan cheese, coarsely grated (½ cup + 1 tbsp/140 mL), divided
  • 1½ cups (375 mL) water, warm
  •  Olive oil for brushing
  •  Parchment paper


  1. Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.

  2. Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.

  3. Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.

  4. Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven.

  5. Bake, covered, for 25 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving.


  • 10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 230, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 540 mg, Carbohydrate 40 g, Fiber 2g, Sugars 0 g, Added Sugars 0 g, Protein 8 g

Cook's Tips:

Preheating your Dutch oven is the key to making this bakery-worthy artisan bread at home.

To get the most consistent baking results, weigh the flour instead of measuring it in cups.

You’ll also save a little bit of time and cleanup. Instead of letting the dough rise on the counter, you can save time by proofing in the Quick Cooker on the PROOF setting; it only takes 30 minutes for the dough to double in size.

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