Ingredients
• The Dough:
• 3 cups All-purpose flour (or bread flour).
• 1 ½ cups Warm water (not hot!).
• 1 tsp Active dry yeast.
• 1 tsp Salt.
• The Flavor (Topping):
• 2 tbsp Fresh rosemary, chopped.
• 2 cloves Garlic, minced.
• 1 tbsp Olive oil (to brush on top).
• A sprinkle of flaky sea salt.
Preparation Steps
1. Mix: In a large bowl, whisk the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
2. The First Rise: Cover the bowl with plastic wrap or a damp cloth. Let it sit at room temperature for 12–18 hours. The dough will double in size and look bubbly.
3. Shape: Preheat your oven to 230°C (450°F). If you have a Dutch oven (cast iron pot), place it inside to heat up. Turn the dough onto a floured surface, fold it over itself a few times, and shape it into a ball.
4. Flavor: Brush the top with olive oil and press the rosemary and minced garlic into the surface.
5. Bake: Carefully place the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
6. Finish: Remove the lid and bake for another 10–15 minutes until the crust is deep golden brown and sounds hollow when tapped.
Why This Is a “Smart” Choice
• Incredible Savings: Homemade bread costs a fraction of store-bought artisan loaves, using only basic pantry staples.
• No Additives: You control exactly what goes in—no preservatives, high-fructose corn syrup, or hidden chemicals.
• Healthier Digestion: The long fermentation process helps break down gluten, making the bread easier on the stomach than quick-rise commercial varieties.