Ingredients
3 cups all-purpose flour (or bread flour)
2 tsp salt
½ tsp instant yeast
1½ cups warm water
2 tbsp fresh rosemary, chopped
4 cloves roasted garlic, mashed
1 tbsp olive oil (optional)
Instructions
- In a large bowl, whisk together flour, salt, and yeast.
- Stir in warm water, rosemary, roasted garlic, and olive oil if using. Mix until a sticky, shaggy dough forms.
- Cover the bowl with plastic wrap or a towel and let rest at room temperature for 12–18 hours until doubled and bubbly.
- Turn dough out onto a lightly floured surface and gently shape into a ball without kneading.
- Place the dough on parchment paper, cover loosely, and let rest for another 30–40 minutes.
- Meanwhile, preheat oven to 450°F (230°C) with a Dutch oven and lid inside.
- Carefully transfer dough with parchment into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove lid and bake another 10–15 minutes until crust is golden and crisp.
- Lift bread out and cool on a wire rack before slicing.
Notes
- Use dried rosemary if needed—reduce amount to 1 tbsp.
- For extra flavor, add ½ cup shredded cheese or chopped olives.
- Whole wheat flour can replace 1 cup of all-purpose flour.
- Bread keeps best in a paper bag or bread box for up to 3 days.
- Reheat wrapped in foil at 350°F (175°C) for 10 minutes.
- Can be made in any oven-safe pot with a lid if no Dutch oven is available.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 180
- Sugar: 0g
- Sodium: 390mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
