Description
A hands-off, rustic loaf infused with garlic and fresh herbs, perfect for weeknight meals or weekend brunch.
Ingredients
- 375 g all-purpose flour (about 3 cups)
- 9 g salt (about 1 1/2 teaspoons)
- 1.5 g instant yeast (a scant 1/2 teaspoon)
- 360 ml warm water (about 1 1/2 cups)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary and thyme, chopped (total)
- 15 ml olive oil (1 tablespoon), plus more to coat the Dutch oven
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly combined.
- Add the warm water, minced garlic, and chopped rosemary and thyme. Stir with a wooden spoon or spatula until there are no dry streaks and you have a sticky, shaggy dough.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
- Preheat your oven to 230°C (450°F). Place the Dutch oven (lid on) in the oven as it preheats.
- Lightly coat the bottom of the hot Dutch oven with olive oil. Dust your work surface with a little flour. Turn the dough out gently onto the floured surface and fold the edges toward the center once or twice to form a loose round.
- Transfer the shaped loaf to the hot Dutch oven. Cover with the lid.
- Bake covered for 30 minutes. Then remove the lid and bake an additional 15–20 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Remove the bread and cool on a wire rack for at least 30 minutes before slicing.
Notes
For crisper bottom, line the Dutch oven with a small parchment round. Use a scale for accuracy to maintain hydration consistency.