Ingredients
3 cups all-purpose flour
2 teaspoons salt
½ teaspoon instant yeast
1½ cups warm water
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1 tablespoon butter, melted (for brushing)
🍞 Instructions
- Mix the Dough
In a large bowl, combine the flour, salt, and yeast. Add warm water and stir with a spoon until no dry flour remains — the dough will be sticky. - Add Garlic & Herbs
Mix in minced garlic and rosemary (reserve a pinch for topping). - First Rise
Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours (overnight). The dough should double in size and have bubbles on top. - Shape the Loaf
Sprinkle flour on your work surface. Gently shape the dough into a ball. Do not knead. Place on parchment paper and let it rest for 30 minutes. - Preheat the Oven
Place a Dutch oven (or heavy oven-safe pot with lid) inside your oven and preheat to 450°F (230°C) for 30 minutes. - Bake
Carefully place the dough (with parchment paper) into the hot pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes until golden and crisp. - Finish & Serve
Brush with melted butter and sprinkle the remaining rosemary. Let cool slightly before slicing.
💡 Tips
For extra flavor, mix a teaspoon of honey or sugar into the dough.
You can use roasted garlic instead of raw for a sweeter, milder taste.
Keeps well in an airtight container for 2–3 days or can be frozen for up to a month.