Description
A warm, crackly-crusted bread studded with garlicky pockets and fragrant rosemary, baked in a Dutch oven with minimal hands-on time.
Ingredients
- 3 cups (about 360 g) all-purpose flour
- 1 1/2 teaspoons sugar
- 2 teaspoons fine salt
- 2 1/2 teaspoons quick (instant) yeast
- 1 1/3 cups (about 320 ml) warm water (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 instant yeast until evenly blended.
- Pour in the warm water and add the minced garlic and chopped rosemary. Stir until a sticky dough forms.
- Cover the bowl and let the dough rise for about 60 minutes in a warm place.
- Dust a sheet of parchment with flour and turn the dough out onto it, shaping it gently into a rough round.
- Flip the dough smooth side up, cover loosely, and let it rest for 20 minutes while preheating the oven to 450°F (230°C).
- Carefully remove the preheated Dutch oven, lift the parchment with the dough, and lower both into the pot. Score the top of the dough.
- Cover and bake for 30 minutes, then remove the lid and bake for an additional 10 minutes, until deep golden-brown.
- Transfer to a wire rack and cool for at least 30 minutes before slicing.
Notes
For milder garlic flavor, roast the garlic first or reduce the amount used. You can also substitute part of the flour with whole wheat for a different texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American