Ingredients
- 3 cups all-purpose flour (or mix with 1 cup whole wheat flour)
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups warm water
- 1 head roasted garlic (mashed)
- 1 ½ tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- Olive oil for brushing
Instructions
In a large bowl, combine flour, salt, and yeast. Stir in the warm water, mashed roasted garlic, and chopped rosemary. Mix until you get a shaggy dough. Don’t worry—it’s supposed to look messy.
Cover the bowl and let it rest at room temperature for 12–18 hours. The dough should double in size and become bubbly on the surface.
Dust your hands and surface with flour. Gently shape the dough into a ball. Place it on parchment paper, cover, and let it rise for another 30–45 minutes.
Preheat your oven to 450°F (230°C) with the Dutch oven inside. Once hot, carefully transfer the dough (with parchment) into the pot. Cover and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden brown.