Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour (360 grams)
  • 1¾ teaspoons sea salt (9 grams)
  • ¾ cup fresh rosemary leaves (22 grams, chopped)
  • ½ teaspoon active dry yeast (2 grams)
  • 1½ cups water (341 grams, room temperature )

Instruction

  • In a large bowl, mix the flour, sea salt, rosemary, and yeast together. Mix in the water and use a spatula to blend until well combined.
  • Cover the bowl with plastic wrap or a clean, damp dish towel and allow it to sit on the counter overnight, at least 12 hours. (patience is a virtue!)
  • Preheat oven to 450°F degrees with a Dutch oven inside.
  • Once preheated, carefully remove the Dutch oven from the hot oven and remove the lid from it. Use oven mitts!
  • Flour a clean work surface as well as your hands. Remove the dough from the bowl and form it into a ball. This is a no-knead recipe, but you may have to fold it a couple of times to get it to form the shape you want. Place the dough into the bottom of the Dutch Oven (be careful not to burn your hands; the cast iron will be HOT!)
  • Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes, until the bread is golden brown.
  • Remove from the oven and allow to cool. Cut and serve! Perfect compliment for soups!