Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 1/4 cups warm water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1–2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- Optional: extra rosemary or coarse sea salt for topping
Instructions:
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Mix Dough:
- In a large bowl, combine flour, salt, sugar, and yeast.
- Add warm water and olive oil, mixing until a sticky dough forms.
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Add Flavor:
- Fold in minced garlic and chopped rosemary until evenly distributed.
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First Rise:
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 1–2 hours, until doubled in size.
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Shape the Loaf:
- Lightly flour a work surface and turn the dough out. Fold it gently a few times—no kneading required. Shape into a round or oval loaf.
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Second Rise:
- Place the loaf on a parchment-lined baking sheet. Cover loosely and let it rise for 30–45 minutes.
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Preheat Oven:
- Preheat oven to 425°F (220°C). For a crusty loaf, place a small oven-safe dish of water on the bottom rack to create steam.
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Bake:
- Optionally, sprinkle extra rosemary or coarse sea salt on top. Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped.
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Cool:
- Let the bread cool on a wire rack for at least 10 minutes before slicing.
Tips & Variations:
- Add shredded cheese or olives for a savory twist.
- For a softer crust, brush the top with olive oil before baking.
- This bread keeps well for 2–3 days; reheat slices in the oven for a fresh-baked texture.
