Ingredients
3 cups all-purpose flour (or bread flour)
2 tsp salt
½ tsp instant yeast
1 ½ cups warm water
2 tbsp fresh rosemary, chopped
4 cloves roasted garlic, mashed
1 tbsp olive oil (optional, for added flavor)
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the warm water, chopped rosemary, roasted garlic, and olive oil (if using). Stir until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean towel. Let it rise at room temperature for 12–18 hours, until bubbly and doubled in size.
- Lightly flour a work surface and gently turn out the dough. Shape into a ball without kneading. Place on parchment paper, cover loosely, and let rest for 30–40 minutes.
- Preheat the oven to 450°F (230°C) with a Dutch oven and lid inside.
- Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake an additional 10–15 minutes until the crust is golden brown.
- Transfer to a wire rack and cool before slicing.
Notes
- Allow for a long rise (12–18 hours) to develop flavor and texture.
- Olive oil is optional but adds richness.
- Can substitute 1 tbsp dried rosemary for fresh.
- Use a Dutch oven for best crust, but any oven-safe pot with lid works.
- For variations, try adding cheese, chili flakes, lemon zest, or olives.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 160
- Sugar: 0.5g
- Sodium: 310mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
