Ingredients:

  • 3.25 cups bread flour
  • 2.25 tsp instant yeast
  • 1.5 tsp kosher salt
  • 1.5 cups warm water (105°F-110°F)
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp fresh thyme leaves
  • 5 cloves garlic, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt (optional topping)

Instructions:

  1. In a large bowl, combine 3.25 cups bread flour, 2.25 tsp instant yeast, and 1.5 tsp kosher salt. Note: Mixing the salt into the flour first prevents it from coming into direct contact with the yeast, which can sometimes slow it down.
  2. Stir in the 1 tbsp minced rosemary, 1 tsp thyme, and 5 cloves minced garlic until evenly distributed.
  3. Add 1.5 cups warm water and 1 tbsp olive oil, stirring with a wooden spoon until no dry flour streaks remain.
  4. Cover the bowl with plastic wrap and leave in a warm, draft free spot for 1 hours 30 mins until doubled in size and bubbly.
  5. Place your empty Dutch oven (with lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.
  6. Turn the dough onto a floured surface and gently fold the edges into the center to form a ball. Note: Don't overwork it, we want to keep those air bubbles intact!
  7. Place the dough on parchment paper, sprinkle with flaky salt, and let rest for 15 minutes while the oven finishes heating.
  8. Carefully lower the parchment and dough into the hot pot, cover with the lid, and bake for 30 minutes.
  9. Remove the lid and bake for another 15 minutes until the crust is deep mahogany and sounds hollow when tapped.
  10. Transfer to a wire rack and wait at least 20 minutes before slicing. Note: Slicing too early lets the steam escape, which can make the interior gummy.