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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- ½ teaspoon instant yeast (or active dry yeast)
- 1½ cups warm water (about 110°F / 43°C)
- 1 tablespoon fresh rosemary, chopped (plus extra for topping)
- 1 tablespoon olive oil (optional, for brushing)
- Coarse sea salt for topping (optional)
Instructions
1. Make the Dough
- In a large bowl, combine flour, salt, yeast, and rosemary.
- Pour in warm water and stir with a wooden spoon until a sticky dough forms.
- The dough will look shaggy — that’s perfect.
- Cover the bowl tightly with plastic wrap or a damp towel.
2. Let It Rise
- Let the dough rest at room temperature for 12–18 hours (overnight works best).
- It should double in size and be bubbly on top when ready.
3. Shape the Dough
- Lightly flour your hands and surface. Turn the dough out and gently shape it into a ball — don’t over-handle it.
- Place it on a piece of parchment paper and let rest for 30–45 minutes while preheating the oven.
4. Preheat the Oven
- Place a Dutch oven or cast iron pot (with lid) into your oven.
- Preheat to 450°F (230°C) for 30 minutes.
5. Bake
- Carefully remove the hot pot from the oven.
- Lift the dough with the parchment paper and place it into the pot.
- Sprinkle the top with a little coarse salt and extra rosemary if desired.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake another 10–15 minutes, until the crust is deep golden brown.
6. Cool & Serve
- Remove the bread and let it cool on a rack for at least 20 minutes before slicing.
- Brush with olive oil for shine, if desired.
Tips
- You can add other herbs like thyme, basil, or oregano.
- Add 1 cup shredded cheese (like Parmesan or cheddar) to make it cheesy.
- For extra crisp crust, place a small pan of water in the oven during baking to create steam.
