Description
A simple, no-knead bread with a crisp crust and a soft, airy interior, infused with the fragrant flavors of fresh rosemary and roasted garlic.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 3/4 tsp salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
- 3 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced and lightly sautéed
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together flour, salt, and yeast. Stir in the warm water, rosemary, and sautéed garlic until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours, or until the surface is dotted with bubbles.
- Preheat oven to 450°F (230°C). Place a Dutch oven with its lid inside to heat for 30 minutes. Carefully turn the dough onto a floured surface, shape it into a ball, and place it on parchment paper. Score the top with a sharp knife.
- Lift the dough by the parchment paper and lower it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
Notes
You can customize the seasonings to taste.