Ingredients Main Ingredients 3 cups all-purpose flour (plus extra for dusting) ½ tsp instant yeast 1½ cups lukewarm water (90–100°F) Flavor & Add-Ins 4 cloves garlic, finely minced or pressed 2 tbsp fresh herbs, finely chopped (rosemary, thyme, or a mix) Seasoning & Fat 2 tsp fine sea salt 1 tbsp olive oil (for coating parchment)
Instructions Mix the dough In a large bowl, whisk together flour, salt, and instant yeast. Stir in the garlic and fresh herbs until evenly distributed. Add water Pour in the lukewarm water and mix with a wooden spoon until no dry flour remains. The dough will look sticky and rough—this is exactly right. Long rise Cover the bowl tightly with plastic wrap or a damp towel. Let rise at room temperature for 12–18 hours, until doubled and bubbly on top. Shape the dough Generously flour a work surface and your hands. Gently scrape the dough out and fold the edges toward the center to form a loose round. Second rest Place the dough on parchment paper lightly brushed with olive oil. Cover loosely and let rest for 45 minutes to 1 hour. Preheat the Dutch oven Place your Dutch oven with the lid inside the oven and preheat to 450°F (232°C) for 30 minutes. Bake Carefully remove the hot Dutch oven. Use the parchment as a sling to lower the dough into the pot. Score the top with a sharp knife. Cover and bake for 30 minutes Remove the lid and bake for another 15–20 minutes, until deeply golden and crusty Cool Remove bread and transfer to a wire rack. Let cool for at least 30 minutes before slicing.
Additional Notes Crust Tip: Keeping the lid on traps steam, which gives you that bakery-style crust. Garlic Flavor: For a milder garlic taste, roast the garlic first before adding. No Dutch Oven? Use a heavy oven-safe pot with a tight lid (cast iron works best).
Storage & Meal Prep Store at room temperature, wrapped loosely, for 2 days. Freeze sliced bread for up to 2 months and toast straight from frozen.
Variations Cheesy Garlic Bread: Add ½ cup shredded parmesan or mozzarella to the dough. Olive Version: Fold in chopped olives with the herbs. Whole Wheat: Replace 1 cup of flour with whole wheat flour (add 1–2 tbsp extra water).
