Description
An easy no-knead garlic herb bread that rises overnight and bakes in a Dutch oven for a crunchy crust and soft interior.
Ingredients
- 3 cups (about 375 g) all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups (360 ml) warm water (about 95–105°F / 35–40°C)
- 2 tablespoons olive oil (plus a little to oil the pot)
- 3 cloves garlic, minced (or 2 teaspoons roasted garlic)
- 2 tablespoons fresh herbs (rosemary, thyme, parsley — chopped)
Instructions
- Whisk together the flour, salt, and instant yeast in a large bowl until evenly combined.
- Add the warm water, minced garlic, chopped herbs, and olive oil. Stir until a shaggy, sticky dough forms.
- Cover the bowl tightly and leave it at room temperature for 12–18 hours.
- Preheat your oven to 450°F (230°C) with a clean Dutch oven inside for at least 30 minutes.
- Flour a work surface and turn the dough out. Fold the dough onto itself a couple of times to form a loose round.
- Remove the hot Dutch oven, brush the bottom with olive oil, and transfer the shaped dough into the pot.
- Cover and bake for 30 minutes.
- Remove the lid and bake for an additional 15–20 minutes until the crust is deeply golden.
- Transfer the loaf to a cooling rack and let it rest for at least 30 minutes before slicing.
Notes
Storage: keep the loaf in a paper bag for up to 2 days. Flash-freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American