Ingredients:
– 3 cups all-purpose flour
– 1 1/2 teaspoons salt
– 1/2 teaspoon instant yeast
– 1 1/4 cups warm water (about 110°F or 43°C)
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
– Optional: olive oil for drizzling
### Instructions:
1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and instant yeast. Stir until well mixed.
2. Add Water and Flavorings: Add the warm water, minced garlic, and chopped rosemary to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be quite sticky, which is normal.
3. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12 to 18 hours, or until it has doubled in size and has bubbles on the surface.
4. Shape the Dough: After the first rise, turn the dough out onto a well-floured surface. Use floured hands to shape it into a ball. Don’t worry about making it perfect; rustic is the goal!
5. Second Rise: Place the shaped dough on a piece of parchment paper. Cover it with a towel and let it rise for another 1 to 2 hours, or until it has puffed up.
6. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven (or any heavy oven-safe pot with a lid) inside the oven to heat up.
7. Bake the Bread: Once the oven is hot, carefully remove the pot. Lift the parchment paper with the dough and place it into the pot (be cautious, as the pot will be very hot). Cover with the lid and bake for 30 minutes.
8. Remove Lid and Finish Baking: After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool: Carefully remove the bread from the pot using the parchment paper and let it cool on a wire rack for at least 30 minutes before slicing.
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