Gary’s Honey Rosemary Dutch Oven Bread

Garrison Wayne


I grow Rosemary in my garden and it is abundant. I have always loved it when featured in savory breads. I have been honing my bread making skills by baking a varieties of loaves in my cast iron Dutch Oven.
You will need a 5 qt Dutch Oven to prepare this bread.
This recipe uses a Cold Oven Technique. You may have baked other breads where you get your Dutch Oven hot before you plop the dough in it to bake at a high temperature. That methods works well for many breads, but this bread contains honey, which burns quite easily. You will bake this bread a longer period of time at a lower temp.


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30 Min
1 Hr 10 Min


  • 1 Tbsp
    fresh rosemary leaves, chopped fine, about 5 sprigs 5-6 inches long
  • 1 1/2 tsp
  • 1/8 tsp
    ground pepper, fine, from a can
  • 1 1/4 tsp
    dry yeast, fast acting
  • 3 1/2 c
    all purpose flour, unbleached
  • 1 c
    warm water plus 2 tablespoons more
  • 1/4 c
    olive oil
  • 3 Tbsp
  • ·
    flour, additional for dusting

How to Make Gary’s Honey Rosemary Dutch Oven Bread


  1. Make the dough for this bread the afternoon before you want to bake it. I usually do that around 3 o’clock. In a large mixing bowl, place the Rosemary, Salt, Pepper, Yeast and Flour. Use a fork to blend well.
  2. In a large pouring cup. Mix the warm Water, Olive Oil, and Honey by stirring. Pour over the dry ingredients.
  3. Use a rubber spatula to stir/fold the dough as much as you can. Some of the flour might not incorporate at this point. Using your hands work the dough for 1-2 more minutes by folding or gently kneading just until it comes together well enough to shape a ball.
  4. Place the ball of dough, rubbed with a very little amount of additional olive oil in a clean large bowl. Cover with plastic. Let sit to rise at room temperature for about 3-4 hours. It should have doubled in size.
  5. Punch down dough. Shape into a ball. Cover again with the plastic. Refrigerate overnight until morning.
  6. When you get up in the morning, remove the dough from the fridge. Punch it down and shape it in a ball. Place it in a 5 quart Dutch oven that is lined with two layers of parchment paper. The double layer will assist in the bottom not over-browning. Cut a shallow x in the top of the bread with scissors. Using a small sieve, give the top of the loaf a good dusting of a couple Tbsp of additional flour. Cover with plastic and let rise until double in size. That will take about 2 1/2 hours.
  7. Before you get ready to bake your loaf of bread, prepare your oven for optimum baking. With one rack in the lowest position, set an empty cookie sheet or baking stone on it. This is done to deflect the heat away from the bottom of your Dutch Oven.
    Have a second rack positioned in the center of the oven. You will bake the bread on this rack.
  8. When your loaf is ready to bake, remove the plastic and place the lid on the Dutch Oven. Place in a Cold Oven. Close the oven door and turn the oven on to 375 degrees. Bake for 1 hour. Do not open the door during this time.
  9. After bread has baked 1 hour, remove lid and continue to bake an additional 10 minutes.
  10. Remove the bread from the oven and remove loaf immediately to cool on a rack. Cover the loaf with a lightweight cotton or linen tea towel. Leave to cool at least 2 hours before slicing with a good bread knife.

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