Ingredients:
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3 cups all-purpose flour (or bread flour)
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2 tsp salt
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½ tsp instant yeast
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1 ½ cups warm water
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2 tbsp fresh rosemary (chopped)
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4 cloves roasted garlic (mashed)
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1 tbsp olive oil (optional, for added flavor)
Instructions:
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Mix the dough – In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, roasted garlic, and olive oil (if using). Mix until a sticky dough forms.
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First rise – Cover the bowl with plastic wrap or a towel. Let sit at room temperature for 12–18 hours (overnight) until bubbly and doubled in size.
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Shape the dough – Lightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. Place on parchment paper, cover, and let rest for 30–40 minutes.
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Preheat the oven – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
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Bake the bread – Carefully place parchment with dough into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.
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Cool & serve – Transfer bread to a wire rack and let cool before slicing.
Tips:
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Roast garlic ahead by wrapping whole cloves in foil with a drizzle of olive oil, bake at 375°F (190°C) for 30–40 minutes until soft.
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For extra flavor, sprinkle sea salt on top before baking.
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Store leftovers in a paper bag or bread box to keep the crust crisp///
