3 cloves garlic, minced (or roasted for a milder flavor)
1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
1 tbsp olive oil (plus more for brushing)
Optional: pinch of black pepper or chili flakes for a little heat
🥣 Instructions
1. Mix the Dough
In a large bowl, combine the flour, salt, and yeast.
Add the warm water and stir with a wooden spoon until a sticky dough forms.
Mix in the minced garlic, chopped rosemary, and olive oil until evenly distributed.
Cover the bowl with plastic wrap or a clean towel and let it rest 12–18 hours at room temperature (overnight). ⏳ The dough will rise and bubble — that’s what gives it the rustic texture.
2. Shape the Loaf
After the dough has rested, flour your hands and a clean surface.
Turn out the dough and gently shape it into a round or oval loaf (do not knead).
Place it on parchment paper, sprinkle with a bit of flour, and let rest for 30–45 minutes while the oven preheats.
3. Preheat the Oven
Place a Dutch oven (with lid) in your oven and preheat to 450°F (230°C) for 30 minutes. This helps achieve a crispy artisan-style crust.
4. Bake
Carefully remove the hot Dutch oven from the oven.
Lift the dough with the parchment paper and place it inside the Dutch oven.
Top with a drizzle of olive oil, extra rosemary sprigs, and a light sprinkle of salt.
Cover and bake for 30 minutes.
Remove the lid and bake uncovered for another 10–15 minutes until golden brown.
5. Cool & Serve
Remove bread from the pot and let cool on a wire rack for at least 15 minutes before slicing.
Enjoy warm with butter, olive oil dip, or alongside soups and pasta.
🍽️ Tips & Variations
Roasted garlic version: Roast a whole bulb of garlic, squeeze out the cloves, and mix into the dough for a sweet, mellow garlic flavor.
Cheesy twist: Add ½ cup shredded parmesan or mozzarella into the dough.
Herb mix: Combine rosemary with thyme or oregano for a more complex aroma.
