Prep time: 10 mins | Rise time: 2–3 hours | Bake time: 45 mins | Yield: 1 loaf
Ingredients
3 cups all-purpose flour or bread flour
1 tsp instant yeast or active dry yeast
1 1/2 tsp salt
1 1/2 cups warm water
1 tbsp olive oil
1 tbsp fresh rosemary, chopped
2 cloves garlic, minced
Flaky sea salt (for topping)
Instructions
1. Make the Dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Add the minced garlic and chopped fresh rosemary. Pour in the warm water and olive oil. Stir with a wooden spoon or spatula just until a sticky, shaggy dough forms and no dry flour remains. (Do not knead).
2. First Rise: Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rest at room temperature for 2 to 3 hours (or up to 12–18 hours for maximum flavor development) until doubled in size and bubbly.
3. Preheat Oven & Pot: Place a Dutch oven (with the lid on) inside your oven and preheat to 450°F (230°C) for at least 30 minutes so it gets piping hot.
4. Shape Dough: Turn the wet dough out onto a piece of parchment paper lightly dusted with flour. Gently fold the edges underneath to form a round, smooth loaf. Sprinkle a little extra chopped rosemary and flaky sea salt on top.
5. Bake Covered: Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it directly into the pot. Cover with the lid and bake for 30 minutes.
6. Bake Uncovered & Cool: Remove the lid and bake uncovered for another 12–15 minutes until the crust is deep golden brown and crispy. Transfer the loaf to a wire cooling rack and allow it to cool for at least 20 minutes before slicing.