Yield: 1 large loaf (10–12 slices)

Prep Time: 15 minutes (plus rising time)

Rise Time: 2½–4 hours

Bake Time: 40–45 minutes

Difficulty: Beginner

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Ingredients

Dough

• 3 cups (360 g) bread flour (or all-purpose flour)
• 1½ teaspoons salt
• 2 teaspoons instant yeast
• 1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
• 1 tablespoon olive oil (optional, for a softer crumb)

Topping

• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
  • or 2 teaspoons dried rosemary
• Optional:
  • Flaky sea salt
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan

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Equipment

• Large mixing bowl
• Dutch oven with lid (5–6 quart)
• Parchment paper
• Cooling rack
• Sharp knife or bread lame

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Instructions

Step 1: Mix the Dough

In a large bowl combine:

• Flour
• Salt
• Instant yeast

Add:

• Warm water
• Olive oil

Mix with a wooden spoon until no dry flour remains.

The dough will be sticky.

Do not knead.

Cover with plastic wrap or a towel.

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Step 2: First Rise

Allow dough to rise at room temperature for:

2½–3 hours

until doubled in size.

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Step 3: Shape

Lightly flour your work surface.

Turn dough out gently.

Fold edges toward the center.

Shape into a round or oval loaf.

Do not overwork the dough.

Place onto parchment paper.

Cover.

Rest for 30–45 minutes.

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Step 4: Heat Oven

Place empty Dutch oven with lid inside oven.

Heat to:

450°F (230°C)

for 30 minutes.

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Step 5: Score

Brush loaf lightly with olive oil.

Sprinkle rosemary on top.

Use a sharp knife to make one long slash about ½ inch deep.

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Step 6: Bake

Transfer dough (with parchment) into hot Dutch oven.

Cover.

Bake:

30 minutes covered

Remove lid.

Bake another:

10–15 minutes uncovered

until deep golden brown.

Internal temperature:

200–210°F (93–99°C)

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Step 7: Cool

Cool on a wire rack for at least:

1 hour

before slicing.

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Nutrition Information

Approximate per slice (1 of 12):

Nutrition is approximate and varies with flour, oil, and optional toppings.

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Bread Success Tips

✔ Use bread flour for a chewier texture.

✔ Weigh ingredients for best results.

✔ Don’t add too much flour—the dough should stay sticky.

✔ Preheat the Dutch oven thoroughly for a crisp crust.

✔ Cool completely before slicing to avoid a gummy interior.

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Flavor Variations

Garlic Rosemary

Add:

• 3 minced garlic cloves

Parmesan Rosemary

Add:

• ½ cup grated Parmesan

Cheese Bread

Mix in:

• 1 cup shredded cheddar

Herb Bread

Use:

• Rosemary
• Thyme
• Oregano
• Basil

Jalapeño Cheddar

Add:

• 1 chopped jalapeño
• 1 cup cheddar cheese

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Storage

Room temperature:

• 3 days in a bread bag or wrapped in a clean towel.

Refrigerator:

• Not recommended, as it dries the bread.

Freezer:

• Wrap tightly and freeze up to 3 months.

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Frequently Asked Questions (Q&A)

Q: Can I use all-purpose flour?
A: Yes. The bread will still be delicious, though slightly less chewy than with bread flour.

Q: Can I use active dry yeast?
A: Yes. Dissolve it in the warm water and let it sit for 5–10 minutes until foamy before mixing.

Q: Why didn’t my bread rise?
A: Common causes include expired yeast, water that was too hot (which can kill the yeast), or a room that was too cool.

Q: Can I bake without a Dutch oven?
A: Yes. Use a baking stone or sheet pan and place a pan of hot water on the oven’s lower rack to create steam for a crisp crust.

Q: Why is my bread dense?
A: It may have been under-proofed, over-proofed, or had too much flour added during shaping.

Q: Can I make the dough ahead?
A: Yes. After mixing, refrigerate it overnight (8–24 hours). Let it sit at room temperature for about 30–60 minutes before shaping and baking.

Q: How do I know when it’s done?
A: The crust should be deep golden brown, and the internal temperature should reach 200–210°F (93–99°C). Tapping the bottom should produce a hollow sound.

Q: Can I add seeds or nuts?
A: Yes. Mix in up to ½ cup of sunflower seeds, pumpkin seeds, walnuts, or pecans during the initial mixing stage.