Description
A no-fuss artisan-style bread baked in a Dutch oven, featuring a crisp crust and tender interior, infused with fresh rosemary and roasted garlic.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 2 teaspoons salt
- 2 1/2 teaspoons quick (instant) yeast
- 1 1/3 cups warm water (about 100–110°F / 38–43°C)
- 2 large rosemary sprigs, finely diced (≈1–2 tablespoons)
- 3 garlic cloves, minced or finely diced
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and quick yeast until evenly distributed.
- Pour in the warm water. Add the diced garlic and chopped rosemary. Stir with a wooden spoon or spatula until the dough forms a sticky, shaggy mass.
- Cover the bowl with a towel and place in a warm, draft-free spot to rise for about 60 minutes, or until doubled in size.
- Lightly dust a sheet of parchment with flour. Transfer the dough onto the parchment and shape it into a rough ball by folding edges under.
- Cover loosely and let rest for 20 minutes while preheating the oven to 450°F with the Dutch oven inside.
- Carefully remove the hot Dutch oven. Lift the parchment with the dough and place both into the pot. Score the top with a sharp knife.
- Cover and bake for 30 minutes. Remove the lid and bake an additional 10 minutes to brown the crust.
- Transfer the bread to a rack and cool for at least 30 minutes before slicing.
Notes
Best served warm with butter, olive oil, or alongside soups and stews. For storage, wrap in a clean tea towel for up to 2 days or freeze in slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American