Easy Rosemary Olive Oil Dutch Oven Bread

• totale tijd: 3 hours 2 minutes

Ingrediënten

3 cups all-purpose flourt

2 tsp salt

2¼ tsp active dry yeast

1½ cups very warm water

2 tbsp olive oil

1½–2 tsp fresh rosemary, finely chopped

Flaky sea salt, optional

Instructies

Mix

Combine flour, salt, yeast, and rosemary. Add warm water and olive oil. Mix until everything comes together. The dough will be sticky and shaggy.

Let it rise

Cover and let rest at room temperature for 2 hours.

Shape

Place dough on lightly floured parchment and gently shape into a round loaf. No kneading needed. Score the top, drizzle with a little olive oil, and sprinkle with flaky salt.

Heat the Dutch oven

Preheat oven to 450°F with your Dutch oven and lid inside.

Bake

Carefully transfer the dough and parchment into the hot Dutch oven. Add 4 ice cubes between the parchment and the side of the pot for steam. Cover and bake for 30 minutes.

Remove the lid and bake another 15 minutes, until deeply golden and crisp.

Cool & enjoy

Let it cool for 15–20 minutes before slicing.

The hardest part is waiting for it to cool.