Description
A no-knead Garlic Herb Dutch Oven Bread with a crisp crust and tender crumb, infused with garlic and fresh herbs.
Ingredients
- 3 cups (about 375 g) all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon active dry yeast
- 1 teaspoon garlic powder
- 1 tablespoon fresh herbs (rosemary, thyme, or a mix), finely chopped
- 1 1/2 cups warm water (about 95–105°F / 35–40°C)
- 1 tablespoon olive oil (for greasing the pot)
Instructions
- In a large bowl, whisk together the flour, salt, yeast, garlic powder, and chopped fresh herbs until evenly combined.
- Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap or a lid and let it rise at room temperature for 12–18 hours.
- Preheat the oven to 450°F (230°C) with the empty Dutch oven inside for 30 minutes.
- Turn the dough onto a well-floured surface and shape it into a round ball.
- Let it rest uncovered for 30 minutes.
- Carefully remove the hot Dutch oven from the oven and drizzle the bottom with olive oil.
- Transfer the dough into the pot and score the top lightly if desired. Cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes or until golden brown.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
For best results, measure flour by weight. Store at room temperature for up to 2 days or freeze for longer storage. Avoid refrigeration to prevent staling.