Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose or bread flour | 3 cups (390 g) |
| Lukewarm water | 1½ cups (360 ml) |
| Instant or active dry yeast | 1 tsp (3–4 g) |
| Salt | 1½ tsp (8 g) |
| Fresh rosemary, finely chopped | 1–2 tbsp |
| Garlic, minced | 1–2 cloves, optional |
| Olive oil | 1 tbsp, optional |
| Extra rosemary | 1 tsp, for topping |
| Flour or cornmeal | for dusting |
Method
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Mix the dough
In a large bowl, combine flour, yeast, salt and chopped rosemary. Add the water and olive oil. Stir with a wooden spoon until you have a shaggy, sticky dough. Don’t knead. -
First rise
Cover tightly with plastic wrap or a lid and leave at room temperature for 12–18 hours. The dough should become bubbly and roughly double in size. -
Shape
Generously flour your work surface. Tip the dough out and gently fold the edges toward the center several times. Shape into a round loaf. Avoid adding too much flour—the dough should remain soft. -
Second rise
Place seam-side down on parchment paper. Cover and let rest for 30–60 minutes. -
Heat the Dutch oven
Put a 5–6 qt (4.5–5.5 L) Dutch oven with its lid into the oven. Preheat to 450°F / 230°C for at least 30 minutes. -
Score & top
Carefully transfer the dough, on parchment, into the hot Dutch oven. Score the top with a sharp knife. Sprinkle with additional rosemary. You can also brush the surface lightly with olive oil. -
Bake
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30 minutes covered at 450°F / 230°C
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Remove the lid and bake another 10–15 minutes, until rich golden brown.
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Cool completely
Transfer to a rack and wait at least 45–60 minutes before slicing. This lets the interior finish setting.
For the flavor in your photo
For a more aromatic loaf, use 2 tbsp fresh rosemary + 2 minced garlic cloves + 1 tbsp olive oil. You can also scatter a little rosemary and flaky salt over the top immediately before baking.
Nutrition — approximate
Assuming 10 slices and the recipe above:
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Calories: ~165 kcal/slice
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Carbohydrates: ~32 g
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Protein: ~5 g
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Fat: ~2 g
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Fiber: ~1–2 g
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Sodium: ~350 mg