Name: Dutch Oven Garlic Rosemary Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 cups (about 375 g) all-purpose flour; 1 1/2 teaspoons sugar; 2 teaspoons salt; 2 1/2 teaspoons quick yeast (one standard 0.25 oz package); 1 1/3 cups (about 320 ml) warm water (100–110°F ideal); 2 large rosemary sprigs, leaves diced finely (about 1–2 tablespoons); 3 garlic cloves, minced finely

Description

Warm, crackling loaf infused with rosemary and garlic, baked to perfection in a Dutch oven.

Ingredients

3 cups (about 375 g) all-purpose flour
1 1/2 teaspoons sugar
2 teaspoons salt
2 1/2 teaspoons quick yeast (one standard 0.25 oz package)
1 1/3 cups (about 320 ml) warm water (100–110°F ideal)
2 large rosemary sprigs, leaves diced finely (about 1–2 tablespoons)
3 garlic cloves, minced finely

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Instructions

Combine flour, sugar, salt, and quick yeast in a large mixing bowl.
Add warm water, diced rosemary leaves, and minced garlic; mix to form a sticky dough.
Cover the bowl with a towel and let rise in a warm spot for 60 minutes.
Prepare a sheet of parchment and dust lightly with flour; turn out the dough onto the parchment.
Shape the dough into a rough ball and let it rest for 20 minutes.
Preheat the oven to 450°F, placing the empty Dutch oven inside.
Transfer the dough (on the parchment) into the hot Dutch oven and score the top.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake an additional 10 minutes until deeply golden.
Cool the loaf on a rack for at least 30 minutes before slicing.

Notes

For stronger garlic flavor, roast the garlic before adding it to the dough. Can substitute up to 1 cup of flour for whole wheat, adding a bit more water if needed.