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+ servings

Dutch Oven Bread

Makes a 2 lb loaf of bread
4.67 from 12 votes
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Course: Appetiser
Cuisine: European
Keyword: dutch oven bread
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 8 -10


  • 1 package/ 7 gr- active dry yeast
  • 2 cups/500ml lukewarm water
  • ¾ tbsp sea salt
  • 4 cups/480g bread flour I used Canadian flour)

For the dip

  • olive oil
  • sea salt
  • dukkah spice


  • Mix warm water and yeast in a small bowl.
  • In the bowl of a stand mixer combine flour and salt.
  • Add the water and yeast mixture to the flour and mix until the dough comes together with a hook attachment or by hand.
  • Cover with a tea towel and let it rise for one hour in a warm place.
  • After one hour preheat the oven to 500F/260C with the dutch oven, including the lid, in it.
  • Remove the dough on a floured surface and shape it into a ball by tucking the corners in like an envelope.
  • Put it on a tea towel (or parchment paper, seen notes) seam side down, sprinkle with more four and cover with another tea towel and let it rise for 30 minutes.
  • Take the dutch oven out. It would have been warming in the oven for 30 minutes by then and will be blazing hot.
  • Carefully lift your dough and put it in the dutch oven, cover with the lid and bake for 20 minutes.
  • Take the lid off and bake for additional 10 minutes.
  • Let it cool which will also allow the crust to develop.
  • Before serving, pour some olive oil in a shallow plate and sprinkle with some sea salt and dukkah spice.


  • You can place your shaped dough on a piece of parchment paper, then pick it up by the opposite side of the paper and lower it into the Dutch Oven. 
  • Full disclosure: I don't use parchment paper and my bread never sticks to the Dutch Oven.