DIY · Dutch Oven · recipe

Recipe: Crusty Italian Bread in the Dutch Oven

I got so excited when I posted about my Crusty Italian Bread, I forgot to actually give the ingredients list. My apologies!!


  • 6 cups all purpose flour
  • 3 cups room temperature water
  • 1 tsp Active yeast (about a half of the package if you are using the package)
  • 1-2 tsp garlic salt (adjust to your tastes)
  • 1-2 tablespoons Italian herb mix OR
  • 1-2 tablespoons total of Rosemary, Basil and Oregano (adjust to your tastes, of course!)
  • 1/3 cup shredded Romano and/or Parmesan cheese

Note: I assembled all my ingredients except for the water at home and took them in a zippy bag to the place we are visiting


  • Mix all your dry ingredients together. When thoroughly mixed, add the water one cup at a time while stirring with a spoon. Continue to mix until incorporated. Cover with plastic wrap and allow to sit for 12-18 hours.
  • Preheat your oven to 450 degrees, with the covered Dutch Oven inside
  • Remove Dutch Oven from Oven (carefully)
  • Gently form a ball with your dough; no kneading
  • Dust the DO with flour and put your dough inside; replace cover
  • Return the covered pot to the preheated oven and bake 30 minutes covered
  • After 30 minutes, remove the cover (carefully…there may be steam!) and cook for an additional 20 minutes
  • Remove pot from oven and turn out your loaf and allow to cool for 10-15 minutes before cutting

And that’s it, folks!

As my son would say: “Easy peasey, lemon squeezy!”

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8 thoughts on “Recipe: Crusty Italian Bread in the Dutch Oven

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  2. Wow that was odd. I just wrote an really long comment but after I clicked submit my comment didn’t show up.
    Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say excellent blog!


      1. Your bread recipe didn’t.  I always do so I’m just wondering why you wouldn’t Diane BSent from my Galaxy


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