18 Flavorful Le Creuset Bread Oven Rustic Recipes

There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen—especially when it’s made in a trusty Le Creuset Bread Oven! Whether you’re craving crusty sourdough, sweet cinnamon swirls, or savory herb-infused loaves, we’ve rounded up 18 rustic recipes that promise warmth, flavor, and that perfect golden crust. Ready to roll up your sleeves and bake something unforgettable? Let’s get started!

Herb-infused sourdough bread

This fragrant sourdough loaf is packed with fresh herbs, giving it a rustic, savory twist that’s perfect for sandwiches or simply slathered with butter.

Ingredients:

• 1 cup active sourdough starter (100% hydration)
• 3 ½ cups bread flour
• 1 ¼ cups lukewarm water
• 1 ½ tsp salt
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp olive oil (for coating)

Instructions:

1. In a large bowl, mix the sourdough starter, bread flour, and water until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Add the salt, rosemary, and thyme. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
3. Coat the dough with olive oil, cover, and let rise at room temperature for 4–6 hours, folding every hour until doubled in size.
4. Shape the dough into a round or oval loaf, place in a floured proofing basket, and refrigerate overnight (8–12 hours).
5. Preheat a Dutch oven in a 450°F oven for 30 minutes. Carefully transfer the dough into the hot pot, slash the top, and bake covered for 20 minutes.
6. Uncover and bake for another 20–25 minutes until deeply golden and hollow-sounding when tapped.

The slow fermentation and fresh herbs create a tangy, aromatic crumb with a crisp crust—ideal for elevating weeknight dinners or impressing guests.

Tip: For extra flavor, brush the baked loaf with melted butter and a sprinkle of flaky salt while still warm.

Garlic and rosemary focaccia

This fluffy, golden focaccia is infused with fragrant garlic and earthy rosemary—perfect for tearing apart and sharing with friends.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary leaves, roughly chopped
• 1/2 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1/4 cup olive oil, and kosher salt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil. Sprinkle evenly with garlic, rosemary, and flaky salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp at the edges.

The dimpled crust soaks up the garlic-infused oil, while the rosemary adds a woodsy aroma that makes this focaccia irresistible.

Tip: For extra flavor, let the dough rise overnight in the fridge—just bring it to room temperature before baking.

Crusty country-style white bread

Nothing beats the aroma of freshly baked bread filling your kitchen—this simple loaf delivers a crackly crust and tender crumb with minimal fuss.

Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
• 1 1/2 tsp (7g) fine sea salt
• 1 tsp (4g) granulated sugar
• 1 1/4 cups (300ml) warm water (about 110°F)
• 2 1/4 tsp (7g) active dry yeast
• 1 tbsp (15ml) olive oil

Instructions

1. In a large bowl, whisk together the flour, 1 1/2 tsp salt, and 1 tsp sugar. Make a well in the center.
2. Pour the warm water into a small bowl, sprinkle the yeast over it, and let sit for 5 minutes until foamy. Stir in the olive oil.
3. Pour the yeast mixture into the flour well. Stir with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1–1.5 hours until doubled.
5. Punch down the dough, shape into a round loaf, and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
6. Preheat the oven to 450°F. Slash the top of the loaf with a sharp knife, then bake for 25–30 minutes until deeply golden and hollow-sounding when tapped.

The secret to that artisan-style crust? The high heat and steam from the dough create a blistered, crisp exterior while keeping the inside pillowy-soft.

Tip: For extra crunch, place a pan of boiling water on the oven rack below the bread during baking.

Whole grain honey oat loaf

This wholesome honey oat loaf is lightly sweet, perfectly dense, and just begging to be slathered with butter or jam—ideal for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking soda
• ½ tsp salt
• 1 large egg
• ⅓ cup honey
• 1 cup buttermilk
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 cup rolled oats, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 large egg, then stir in ⅓ cup honey, 1 cup buttermilk, 2 tbsp melted butter, and 1 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined (don’t overmix).
5. Transfer batter to the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The honey gives this loaf a subtle sweetness, while the oats keep it hearty—perfect for toasting or enjoying as-is.

Tip: For extra texture, sprinkle a handful of oats on top before baking.

Olive and sun-dried tomato bread

This savory loaf packs briny olives and tangy sun-dried tomatoes into every bite—perfect for slicing thick and slathering with butter or dunking into soups.

Ingredients

• 3 cups (360g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240ml) warm water (110°F)
• 2 tbsp olive oil
• 1/2 cup (75g) pitted Kalamata olives, roughly chopped
• 1/3 cup (50g) oil-packed sun-dried tomatoes, drained and chopped
• 1 tbsp dried rosemary

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast. Pour in warm water and olive oil, stirring until a shaggy dough forms.
2. Turn dough onto a floured surface and knead for 5 minutes until smooth. Fold in olives, sun-dried tomatoes, and rosemary until evenly distributed.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough, shape into a round loaf, and transfer to a parchment-lined baking sheet. Let rise 30 minutes more.
5. Preheat oven to 375°F. Bake for 30–35 minutes until the crust is deep golden and sounds hollow when tapped. Cool 10 minutes before slicing.

The chewy crumb and bursts of salty-sweet flavor make this bread irresistible straight from the oven—or toasted the next day!

Tip: For extra richness, brush the loaf with olive oil right after baking.

Cheesy jalapeño cornbread

This golden, slightly spicy cornbread is studded with melty cheese and flecks of fresh jalapeño—perfect for pairing with chili or enjoying on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup sugar.
3. In another bowl, whisk 1 cup buttermilk, the egg, and 1/4 cup melted butter. Pour into dry ingredients and stir until just combined.
4. Fold in 1 cup cheddar cheese and diced jalapeños. Pour batter into the skillet and top with extra jalapeño slices.
5. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean. Cool 5 minutes before slicing.

The crispy edges and gooey cheese pockets make this cornbread irresistible—serve it warm for maximum meltiness!

Tip: For extra heat, leave some jalapeño seeds in the mix.

Cinnamon raisin swirl bread

This cozy, buttery loaf is like a hug in bread form—swirled with cinnamon sugar and plump raisins for the ultimate breakfast treat.

Ingredients

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 cup warm whole milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup raisins
• 1/3 cup packed brown sugar
• 2 tsp ground cinnamon
• 1 tbsp unsalted butter, softened (for brushing)

Instructions

1. In a large bowl, whisk together 3 1/2 cups flour, 1/4 cup granulated sugar, yeast, and 1 tsp salt. Pour in warm milk, melted butter, and egg; stir until a shaggy dough forms.
2. Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
3. Punch down dough, then roll into a 12×18-inch rectangle. Sprinkle evenly with raisins, brown sugar, and cinnamon. Tightly roll into a log, pinch the seam, and place in a greased 9×5-inch loaf pan. Cover and rise 30 minutes.
4. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Brush with softened butter while warm.

The secret? Rolling the dough thin ensures those gorgeous, defined swirls in every slice—no sad, sparse cinnamon pockets here!

Tip: For extra-plump raisins, soak them in warm water for 10 minutes before using, then pat dry.

Seeded multigrain artisan loaf

This hearty, nutty loaf is packed with wholesome grains and seeds, giving it a satisfying crunch and rustic charm—perfect for sandwiches or slathered with butter.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 2 cups bread flour
• 1 cup whole wheat flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• 2 tbsp flaxseeds
• 2 tbsp sesame seeds
• 1 ½ tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add bread flour, whole wheat flour, rolled oats, sunflower seeds, flaxseeds, sesame seeds, salt, and olive oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Shape dough into a round loaf, place on a parchment-lined baking sheet, and let rise for 30 minutes. Preheat oven to 375°F.
5. Bake for 35–40 minutes until deep golden and hollow-sounding when tapped. Cool on a wire rack.

The blend of seeds and oats creates a delightful texture—crispy crust, chewy interior—while the honey adds just a hint of sweetness.

Tip: For extra crunch, brush the loaf with water and sprinkle additional seeds before baking.

Parmesan and black pepper breadsticks

These Parmesan and black pepper breadsticks are crispy, cheesy, and just spicy enough—perfect for snacking straight off the baking sheet or serving with soup.

• 1 sheet (about 1 lb) store-bought puff pastry, thawed
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1 large egg, beaten
• 1 tbsp olive oil
• 1/4 tsp flaky sea salt

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface. Brush evenly with 1 tbsp olive oil, then sprinkle with 1/2 cup Parmesan, 1 tbsp black pepper, and 1/2 tsp garlic powder, pressing gently to adhere.
3. Cut the pastry into 1/2-inch-wide strips. Twist each strip 2-3 times, then place on the prepared baking sheet. Brush with beaten egg and sprinkle with 1/4 tsp flaky salt.
4. Bake for 15–18 minutes until puffed and deep golden. Let cool slightly—they’ll crisp up as they sit.

The black pepper adds a warm kick that balances the salty Parmesan, while the flaky layers make these irresistible for dunking. Tip: For extra crunch, bake an extra 2 minutes—just watch closely to avoid burning.

Bacon and cheddar pull-apart bread

This gooey, savory pull-apart bread is loaded with crispy bacon and melty cheddar—perfect for game day or a cozy night in.

Ingredients:

• 1 loaf (16 oz) sourdough bread, unsliced
• 6 strips bacon, cooked and crumbled
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup unsalted butter, melted
• 1 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the bread into 1-inch cubes, leaving the bottom crust intact (like a checkerboard).
3. In a bowl, mix melted butter, garlic powder, and smoked paprika. Brush generously between the bread crevices.
4. Stuff bacon and cheddar into every gap, then wrap the loaf tightly in foil.
5. Bake for 15 minutes, then unwrap and bake another 10 minutes until cheese is bubbly and edges are crisp.
6. Sprinkle with fresh parsley before serving.

The magic? Each pull reveals a cheesy, bacon-packed bite with just the right crunch from the toasted edges.

Tip: For extra kick, add a pinch of cayenne to the butter mixture!

Caramelized onion and thyme bread

This savory loaf is packed with sweet caramelized onions and earthy thyme, making it the ultimate comfort bread for soups or simply slathered with butter.

Ingredients

• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp salt, divided
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp granulated sugar
• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 1 tbsp honey

Instructions

1. Heat olive oil in a skillet over medium-low heat. Add onions, 1/2 tsp salt, and sugar. Cook, stirring occasionally, for 25–30 minutes until deeply golden. Stir in thyme and remove from heat.
2. In a large bowl, whisk flour, yeast, and remaining 1/2 tsp salt. Mix in warm water and honey until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Fold caramelized onions into the dough until evenly distributed. Shape into a round loaf, place on a parchment-lined baking sheet, and cover. Let rise for 1 hour until doubled.
4. Preheat oven to 375°F. Bake bread for 30–35 minutes until golden brown and hollow-sounding when tapped. Cool slightly before slicing.

The slow-cooked onions melt into the dough, creating pockets of rich sweetness balanced by fragrant thyme—no knead to overthink this one (pun intended).

Tip: For extra depth, swap half the all-purpose flour for bread flour—it’ll give the loaf a chewier crumb.

Banana walnut bread with a crispy crust

This banana walnut bread is moist, nutty, and crowned with a delightfully crisp crust—perfect for slicing thick and slathering with butter.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup chopped walnuts
• 1 tbsp turbinado sugar (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, melted butter, 3/4 cup granulated sugar, egg, and 1 tsp vanilla until smooth.
3. Whisk together flour, baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon in a separate bowl. Fold into the wet ingredients until just combined, then stir in walnuts.
4. Pour batter into the prepared pan and sprinkle with 1 tbsp turbinado sugar for extra crunch.
5. Bake for 55–60 minutes, until a toothpick inserted comes out clean and the top is deeply golden. Cool in the pan for 10 minutes, then transfer to a rack.

The turbinado sugar creates a crackly, caramelized crust that contrasts beautifully with the tender crumb—ideal for breakfast or an afternoon pick-me-up.

Tip: For extra banana flavor, let the mashed bananas sit for 10 minutes before mixing to intensify their sweetness.

Pumpkin spice sourdough loaf

This cozy loaf blends the tang of sourdough with warm pumpkin spice, creating a subtly sweet, aromatic bread perfect for toasting or slathering with butter.

Ingredients

• 1 cup (240g) active sourdough starter (100% hydration)
• 1 cup (240g) canned pumpkin puree (not pie filling)
• 1/4 cup (60ml) warm water
• 3 cups (360g) bread flour
• 1 1/2 tsp (9g) fine sea salt
• 2 tbsp (25g) brown sugar
• 1 1/2 tsp (4g) pumpkin pie spice
• 1 tbsp (15ml) olive oil (for greasing)

Instructions

1. In a large bowl, mix the sourdough starter, pumpkin puree, and warm water until combined. Add the bread flour, salt, brown sugar, and pumpkin pie spice. Stir until a shaggy dough forms.
2. Knead by hand (or with a dough hook on low speed) for 8–10 minutes until smooth and elastic. The dough should pass the windowpane test (stretch thinly without tearing).
3. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 4–6 hours, or until doubled in size.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Shape the dough into a round loaf, score the top with a sharp knife, and carefully transfer it to the preheated Dutch oven.
5. Bake covered for 20 minutes, then uncover and bake for another 25 minutes until deeply golden and the internal temperature reaches 205°F (96°C).

The pumpkin keeps this loaf tender for days, while the spice swirls through every slice—no frosting required!

Tip: For extra depth, toast slices and drizzle with honey or maple butter.

Brioche-style milk bread

This ultra-soft, slightly sweet milk bread is like a hug in loaf form—perfect for toast, sandwiches, or just tearing apart warm from the oven.

Ingredients

• 1/2 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 3 cups bread flour, plus extra for dusting
• 1 tsp fine sea salt
• 2 large eggs, room temperature
• 6 tbsp unsalted butter, softened (plus 1 tbsp melted for brushing)

Instructions

1. In a small bowl, whisk together warmed milk, yeast, and 1 tsp sugar. Let sit until foamy, about 5 minutes.
2. In a stand mixer with a dough hook, combine flour, remaining sugar, and salt. Add yeast mixture and eggs; mix on low until a shaggy dough forms.
3. With mixer running, add softened butter 1 tbsp at a time, waiting until each piece is fully incorporated. Knead on medium speed for 8–10 minutes until smooth and elastic (dough will be sticky).
4. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm spot until doubled, about 1.5 hours.
5. Punch down dough, divide into 4 equal pieces, and roll each into a smooth ball. Arrange in a greased 9×5″ loaf pan. Cover and let rise until puffy, about 45 minutes.
6. Preheat oven to 350°F. Brush loaf with melted butter and bake for 25–30 minutes until deeply golden and sounds hollow when tapped. Cool 10 minutes before slicing.

The secret? A slow, buttery knead creates those signature feathery layers—no fancy tangzhong starter required!

Tip: For extra shine, brush with another layer of melted butter right after baking.

Lemon poppy seed bread

This bright, citrusy loaf is a sunny delight—moist, tender, and speckled with nutty poppy seeds for the perfect afternoon treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (from about 2 lemons)
• 2 tbsp fresh lemon juice
• ½ cup whole milk
• 1 tbsp poppy seeds

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and 1 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon zest and 2 tbsp lemon juice.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, mixing just until combined. Fold in 1 tbsp poppy seeds.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? The double hit of lemon—zest and juice—gives this bread a tangy punch that balances the sweetness beautifully.

Tip: For extra zing, drizzle with a simple lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) while the loaf is still warm.

Sweet potato and sage bread

This subtly sweet, herb-kissed bread is the cozy upgrade your baking routine needs—moist, fragrant, and perfect for slathering with butter.

Ingredients:

• 1 cup mashed roasted sweet potato (about 1 medium potato)
• 1/3 cup whole milk, warmed to 110°F
• 2 tbsp honey
• 2 tbsp unsalted butter, melted and cooled
• 1 large egg
• 2 cups all-purpose flour
• 1 tbsp finely chopped fresh sage
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed sweet potato, warmed milk, 2 tbsp honey, 2 tbsp melted butter, and the egg until smooth.
3. In another bowl, combine 2 cups flour, 1 tbsp sage, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp cinnamon. Fold wet ingredients into dry until just combined (don’t overmix).
4. Pour batter into the pan. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The sweet potato keeps every slice tender, while the sage adds an earthy depth that makes this bread anything but ordinary.

Tip: For extra fragrance, rub the sage leaves between your fingers before chopping to release their oils.

Fig and walnut artisan bread

This Fig and Walnut Artisan Bread is a rustic, slightly sweet loaf with pockets of jammy figs and toasty walnuts—perfect for slicing thick and slathering with butter.

• 3 cups bread flour
• 1 tsp active dry yeast
• 1 1/4 tsp salt
• 1 1/4 cups warm water (110°F)
• 1/2 cup dried figs, stemmed and chopped
• 1/2 cup walnuts, roughly chopped
• 1 tbsp honey

1. In a large bowl, whisk together bread flour, yeast, and salt. Stir in warm water and honey until a shaggy dough forms.
2. Fold in figs and walnuts, then knead by hand (or with a dough hook) for 5 minutes until smooth and elastic. Cover with a towel and let rise in a warm spot for 1.5 hours, or until doubled.
3. Preheat oven to 450°F with a Dutch oven inside. Gently shape the dough into a round, then place on parchment paper. Score the top with a sharp knife.
4. Carefully transfer dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake 10 more minutes until deeply golden.

The figs caramelize slightly in the oven, creating little bursts of sweetness against the earthy walnuts—a loaf that’s as pretty as it is flavorful.

Tip: For extra crunch, toast the walnuts in a dry skillet before adding them to the dough.

Spicy chorizo and olive bread

This crusty, savory loaf packs a punch with smoky chorizo and briny olives—perfect for tearing apart at your next game-day gathering or cozy night in.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 tbsp (12g) granulated sugar
• 1 tsp (6g) fine sea salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240ml) warm water (110°F)
• 2 tbsp (30ml) olive oil, plus extra for greasing
• 1/2 cup (75g) diced Spanish chorizo (casing removed)
• 1/3 cup (50g) pitted kalamata olives, roughly chopped
• 1 tsp (2g) crushed red pepper flakes

Instructions:

1. In a large bowl, whisk together the flour, sugar, salt, and yeast. Pour in the warm water and 2 tbsp olive oil, stirring until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for 5 minutes until smooth. Fold in the chorizo, olives, and red pepper flakes until evenly distributed.
3. Grease the bowl with olive oil, return the dough, and cover with a towel. Let rise in a warm spot for 1 hour or until doubled.
4. Preheat oven to 375°F. Shape the dough into a round loaf, place on a parchment-lined baking sheet, and slash the top with a sharp knife. Bake for 30–35 minutes until deeply golden and hollow-sounding when tapped.

The crispy crust gives way to a tender, flecked interior where every bite delivers a little heat and saltiness—no butter needed!

Tip: For extra smokiness, swap half the olives with sun-dried tomatoes.

Conclusion

With these 18 flavorful Le Creuset bread oven recipes, rustic baking has never been easier—or more delicious! Whether you’re a seasoned baker or just starting out, there’s a loaf here for everyone. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this roundup on Pinterest for your next baking adventure. Happy baking!