Ingredients
Method
- In a large bowl, whisk together the all-purpose flour, salt, and instant yeast.
- Pour in the warm water, minced garlic, and chopped fresh herbs. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles.
- When the dough is ready, preheat your oven to 450°F. Place a covered Dutch oven inside the oven to heat up for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Drizzle the olive oil into the bottom of the pot.
- Turn the dough out onto a lightly floured surface. Gently shape it into a round ball by folding the edges toward the center.
- Drop the dough into the hot Dutch oven, seam side up. Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for 15 to 20 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition
Notes
Substitute dry herbs if fresh aren't available, using 2 teaspoons total. Store leftover bread in a paper bag at room temperature for up to 2 days. For a make-ahead option, prepare the dough and refrigerate for up to 24 hours before baking. A common mistake is not preheating the Dutch oven long enough, which affects crust development. Serve this bread with olive oil for dipping, alongside soups, or as a base for bruschetta.