Description
An impressive yet easy bread that combines garlic and rosemary for a flavorful, crusty loaf baked in a Dutch oven.
Ingredients
Bread Ingredients
- 3 cups All-purpose flour (Bread flour can also be used.)
- 1 packet Active dry yeast (Make sure it’s fresh.)
- 1.5 cups Warm water (Not hot; think warm bath.)
- 1 tbsp Salt (Measure carefully.)
- 2 tbsp Fresh rosemary (Chop fine; dried works in a pinch.)
- 4 cloves Garlic (Minced or grated is best.)
- 2 tbsp Olive oil (Adds richness and helps with softness.)
Instructions
Mixing and Hydrating the Dough
- In a big bowl, mix flour, salt, yeast, chopped rosemary, and minced garlic.
- Add warm water and olive oil, then stir until it looks like a shaggy, sticky dough.
First Rise
- Cover the bowl and let it rise until it’s puffy, about 60 to 90 minutes in a warm kitchen.
Shaping and Scoring
- Turn the dough onto a lightly floured surface and shape it into a round.
- Place it seam side down on parchment paper and score the top with a shallow cut.
Baking
- Preheat your Dutch oven with the lid on inside the oven.
- Carefully lift the dough using the parchment paper and lower into the Dutch oven, then cover with the lid.
- Bake with the lid on, then remove the lid towards the end to brown and crisp the crust.
Notes
Let the bread cool for at least 30 minutes before slicing to avoid a gummy interior. For extra garlic flavor, brush the warm crust with olive oil mixed with a bit of grated garlic.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: bread, Side Dish
- Cuisine: Italian