Ingredients

The following ingredients have 10 Servings
  • 1 cup warm water ((250 ml))
  • 2 1/4 teaspoons active dry yeast ((1 envelope))
  • 1/2 cup unsalted butter ((113 grams))
  • 1 heaping tablespoon fresh herbs (, chopped (I used rosemary, thyme, and sage))
  • 2 teaspoons coarse salt (, plus more for sprinkling)
  • 3 - 4 cups bread flour ((567 grams))
  • Olive oil

Instruction

  • Combine warm water and yeast and let sit for 5 minutes.
  • Melt the butter in a small saucepan. Remove from heat and add fresh herbs. Let cool slightly.
  • In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the bread flour and salt. Add the yeast mixture and butter mixture and mix until dough comes together. Add remaining flour 1/4 cup at a time until dough clears the bowl and is just slightly sticky to the touch.
  • Knead until smooth and elastic, about 5 minutes with an electric mixer and dough hook. You may also knead by hand, it will just take longer.
  • Cover and let rise until doubled, about 1 hour.
  • Preheat oven to 450 degrees F. Line a cast iron dutch oven with parchment paper or grease with olive oil.
  • Punch down the dough and knead a few times by hand. Reshape and place in the prepared dutch oven. Use a sharp knife to cut a fairly deep "x" into the dough. Drizzle with olive oil and sprinkle with coarse salt and more herbs.
  • Cover and let rise an additional 30 minutes.
  • Bake for 30 minutes with the lid of the dutch oven on. Remove the lid and bake for an additional 15-30 minutes until loaf is browned. Let cool completely before slicing.