- Prep Time: 15 minutes
- Resting Time: 12–18 hours
- Second Rise: 45 minutes
- Bake Time: 45 minutes
- Total Time: Approximately 14–19 hours
- Difficulty: Easy
- Cuisine: European
- Course: Bread
- Servings: 10 slices
Ingredients
- 3 cups (375g) all-purpose or bread flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1½ cups warm water
- 1 tablespoon olive oil (optional, for added flavor)
- Extra flour for dusting
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, salt, instant yeast, chopped rosemary, and minced garlic. Stir until evenly mixed. Add the warm water and olive oil, then stir with a wooden spoon or spatula until no dry flour remains. The dough will appear sticky and shaggy, which is exactly what you want.
Step 2: First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Leave the dough at room temperature for 12 to 18 hours. During this long fermentation, the yeast slowly develops flavor and creates the airy texture that makes artisan bread so special.
Step 3: Shape the Dough
Lightly flour a clean work surface and gently transfer the dough onto it. Fold the edges toward the center several times to form a rough ball. Avoid kneading, as this would remove the air bubbles created during fermentation.
Place the dough on a sheet of parchment paper, cover loosely with a towel, and allow it to rest for 45 minutes.
Step 4: Preheat the Oven
About 30 minutes before baking, place a Dutch oven with its lid into the oven and preheat to 450°F (230°C). Heating the pot thoroughly helps create steam, resulting in a crisp, bakery-style crust.
Step 5: Bake the Bread
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper and gently place the dough into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for another 15 minutes, or until the crust becomes deep golden brown and crisp.
Step 6: Cool Before Slicing
Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. Cooling allows the crumb to finish setting, making each slice easier to cut and improving the texture.
Tips for Success
- Use fresh rosemary for the brightest flavor.
- Roast the garlic before adding it if you prefer a sweeter, milder garlic taste.
- Bread flour produces a slightly chewier loaf than all-purpose flour.
- Resist adding extra flour to the dough; a wetter dough creates better texture.
- Store leftover bread wrapped in a clean towel or bread bag for up to three days.
- Freeze sliced bread for up to three months and toast slices as needed.
Serving Suggestions
This rustic bread pairs wonderfully with:
- Tomato soup
- Creamy mushroom soup
- Pasta dishes
- Olive oil and balsamic vinegar
- Soft cheeses and charcuterie boards
- Grilled chicken or roasted vegetables
It also makes exceptional sandwiches, garlic toast, and homemade croutons.
Nutrition Information (Per Slice)
- Calories: 165
- Carbohydrates: 32g
- Protein: 5g
- Fat: 2g
- Saturated Fat: 0.3g
- Fiber: 2g
- Sugar: 0.5g
- Sodium: 350mg
- Potassium: 60mg
- Calcium: 10mg
- Iron: 2mg