Ingredients:
3 cups all-purpose flour
3 cloves garlic, minced
1½ tsp salt
½ tsp instant yeast
1½ cups warm water
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Optional: olive oil and sea salt for topping
Instructions:
Mix the dough (night before baking):
In a large bowl, combine flour, salt, yeast, garlic, and rosemary. Add warm water and stir until a sticky, shaggy dough forms.
Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for 12–18 hours.
Shape the dough:
After the rest period, the dough should be bubbly and sticky. Lightly flour a surface and your hands. Turn out the dough, shape it into a round ball (don’t overwork it), and place it on a piece of parchment paper. Let it rise uncovered for 30–60 minutes while the oven preheats.
Preheat your oven to 450°F (230°C):
Place a Dutch oven (with lid) inside to preheat for about 30 minutes.
Bake the bread:
Carefully remove the Dutch oven from the oven. Lift the dough using the parchment and place both into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes until the crust is golden brown.
Cool:
Let the bread cool on a wire rack for at least 20 minutes before slicing.