Description
Rustic, crusty bread packed with fresh garlic and herbs, perfect for weeknight dinners.
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)
- 4 cloves garlic, minced (about 1–2 tablespoons)
- 2 tablespoons fresh herbs, finely chopped (rosemary, thyme, or a mix)
- 1 tablespoon olive oil (optional)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly distributed. Add the minced garlic and chopped herbs and stir briefly.
- Pour in the lukewarm water and stir with a wooden spoon until a sticky, shaggy dough forms. Scrape sides so everything is incorporated.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12–18 hours, or until it’s bubbly and has expanded noticeably.
- When ready, generously flour a work surface and turn the dough out. Gently fold the edges of the dough toward the center to form a smooth round.
- Let the shaped dough rest, uncovered, for 45–60 minutes while you preheat the oven.
- Preheat a Dutch oven (with the lid on) at 450°F for 30 minutes.
- Place the dough onto a sheet of parchment paper. Optionally brush with olive oil, then score the top with a sharp knife.
- Using the parchment as a sling, lower 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.
- Transfer the loaf to a wire rack and cool at least 30 minutes before slicing.
Notes
Store the bread whole or cut in a paper bag for 1–2 days; freeze sliced for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Bread
- Method: Baking
- Cuisine: American