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Italian Dutch Oven Bread

This Italian Dutch Oven Bread is delicious and easy. It has a quick 6 hour rise time and doesn’t require any kneading. You don’t have to be a baker to make this super yummy bread!
Prep Time6 hours 15 minutes
Cook Time45 minutes
Servings: 12 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 1/4 Oz Packet of Quick Rise Yeast
  • 2 Cups Warm Water
  • 1 Tsp Granulated Sugar
  • 4 1/2 Cups AP Flour + more for handling dough
  • 1 1/2 Tsp Salt
  • 1 1/2 Tsp Italian Seasoning
  • 1/2 Tsp Roasted Garlic Powder Can substitute Garlic Powder
  • 2 Tsp Grated Parmesan Cheese

Instructions

  • Add the granulated sugar to a large liquid measuring cup. Fill the measuring cup with 2 cups of warm water. Stir the water to dissolve the sugar a little, then add the packet of yeast, and give it a quick stir. Let it sit for 5 minutes while you prepare the other ingredients.
  • In a large bowl, whisk together the salt, Italian seasoning, roasted garlic powder, grated parmesan cheese, and 4.5 cups of flour. Make a well in the center of the bowl.
  • Pour the water mixture into the well of the bowl of flour. Using a rubber spatula, combine the water and flour. When it has mostly started to come together, use your hands to finish incorporating.
  • Your dough will be sticky, but you should be able to form it into the shape of a ball without it sticking to the sides of the bowl. Add a little more flour if necessary.
  • Cover the bowl with a clean kitchen towel and place it in a relatively warm, draft-free place for 5.5 hours.
  • After about 5 hours and 15 minutes, preheat your oven to 450 degrees. Once preheated, place your EMPTY Dutch oven (with lid) into the oven and preheat it for a half hour.
  • While the Dutch oven is preheating, remove your dough from the bowl to a lightly floured surface. Fold the dough onto itself a few times and shape it into a ball. You may need to add a little more flour (only like a tsp at a time, don’t over-flour). Clean out your bowl and then brush the bowl lightly with olive oil.
  • Place the dough into the oiled bowl, rolling it in the oil slightly and cover with a towel while the Dutch oven preheats.
  • When the Dutch oven has preheated for 30 minutes, remove it from the oven (be careful, it’s hot). Place the dough onto a sheet of parchment and carefully place the dough AND parchment into the hot Dutch oven. Place the lid on the pot.
  • Cook, covered, in the oven for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes until the bread is golden and crusty.
  • Carefully remove the bread from the Dutch oven to a cutting board and let cool completely before slicing, about 1 hour. Enjoy!
  • Wrap leftover bread in plastic wrap or store in an air-tight container at room temperature for up to 4-5 days.