Description
A warm, crusty boule infused with garlic and fresh herbs, perfect for dipping and serving alongside meals.
Ingredients
- 3 cups (about 360 g) all-purpose flour
- 2 teaspoons fine sea salt
- 1/2 teaspoon instant yeast (or active dry yeast)
- 1 1/2 cups (360 ml) lukewarm water (90–100°F / 32–38°C)
- 4 cloves garlic, minced (about 1–2 tablespoons)
- 2 tablespoons fresh herbs, finely chopped (rosemary, thyme, or a mix)
- 1 tablespoon olive oil (optional brush before scoring)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the minced garlic and chopped herbs; stir briefly to distribute.
- Pour in the lukewarm water and stir with a wooden spoon until a sticky, shaggy dough forms—no kneading required.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12–18 hours, until bubbly and roughly doubled in volume.
- Generously flour a work surface and turn the dough out onto it. Gently fold the edges into the center to form a round, then cover and let it rest for 45–60 minutes.
- Preheat the Dutch oven in the oven at 450°F (232°C) for 30 minutes. Transfer the dough onto parchment paper, brush with olive oil if using, and score the top.
- Carefully lift the dough into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake uncovered for an additional 15–20 minutes, until the crust is deep golden-brown and the internal temperature reaches 200–210°F (93–99°C).
- Cool the bread on a rack for at least 30 minutes before slicing.
Notes
Use dried herbs if fresh aren’t available; for a cheesier loaf, fold in 1 cup of cheese during mixing. Store at room temperature loosely wrapped to maintain crust texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking