This artisan-style loaf is incredibly simple to make. It uses the “no-knead” method, letting time and a hot Dutch oven do all the hard work for you.
- Prep time: 15 minutes (plus 12-18 hours rising time)
- Cook time: 45 minutes
- Servings: 1 large loaf
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1 1/2 cups warm water (not boiling, about 110°F or 43°C)
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 2 tablespoons fresh rosemary, finely chopped
- 3-4 cloves garlic, minced
- 1 tablespoon olive oil (for the crust)
- Optional: A pinch of coarse sea salt for the topping
Instructions
1. Mix the Dough
In a large bowl, whisk together the flour, salt, yeast, and half of the chopped rosemary. Add the minced garlic and warm water. Stir with a wooden spoon or spatula until a shaggy, sticky ball of dough forms. Do not overmix.
2. The Long Rise
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature in a draft-free spot for 12 to 18 hours. The dough is ready when it has doubled in size and the surface is covered in tiny bubbles.
3. Preheat the Pot
Place a Dutch oven (with the lid) into the oven and preheat to 450°F (230°C). Let the pot heat up for at least 30 minutes while you prep the dough.
4. Shape the Loaf
Turn the dough out onto a well-floured surface. Gently fold it over itself once or twice (do not knead). Shape it into a round ball. Place it on a piece of parchment paper, cover with a towel, and let it rest for 30 minutes.
5. Bake
Carefully remove the hot Dutch oven from the oven. Lift the dough (along with the parchment paper) and lower it into the pot. Brush the top lightly with olive oil and sprinkle the remaining rosemary and sea salt.
- Cover and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes until the crust is deeply golden brown and sounds hollow when tapped.
6. Cool
Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This is crucial for the internal texture!
Quick Tips:
- No Dutch Oven? You can use any heavy, oven-safe pot with a tight-fitting lid, or even a deep baking dish covered tightly with foil.
- Flavor Boost: Add 1/2 cup of shredded parmesan cheese to the dough for a savory “Garlic Herb & Cheese” version.
- Storage: Keep in a paper bag for 2 days or freeze slices for up to a month.
