Description
A warm, crusty loaf of garlic and rosemary bread baked in a Dutch oven, perfect for dipping in olive oil or serving alongside soup.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp sugar
- 2 tsps salt
- 2 1/2 tsp quick (instant/rapid) yeast
- 1 1/3 cups warm water
- 2 large rosemary sprigs, diced
- 3 garlic cloves, finely diced or grated
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and quick yeast. Stir to distribute evenly.
- Add the warm water, diced rosemary, and garlic. Mix until a sticky dough forms.
- Cover the bowl and let it rise in a warm place for 60 minutes.
- Prepare parchment on the counter with flour. Turn the dough onto the parchment.
- Shape the dough by folding the edges toward the center. Rest for 20 minutes while preheating the Dutch oven.
- Preheat the Dutch oven to 450°F.
- Transfer the dough to the hot Dutch oven. Score the top with a knife.
- Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes until golden brown.
- Cool the bread for at least 30 minutes before slicing.
Notes
For a nuttier flavor, substitute up to 1 cup of whole-wheat flour. Use 1 tbsp dried rosemary if fresh is not available.