Description
The secret lies in fermentation science. When we give flour and water extended time to mingle with just a whisper of yeast, magical transformations occur. The flour’s proteins develop into gluten naturally through hydration and time, while the slow fermentation creates complex flavors and that coveted open, irregular crumb structure.
Ingredients
Base Bread Ingredients:
- 3 cups (360g) all-purpose flour, plus extra for dusting
- 1/4 teaspoon active dry yeast (yes, just 1/4 teaspoon!)
- 1 1/4 teaspoons fine sea salt
- 1 3/4 cups warm water
Aromatic Additions:
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
- 4 garlic cloves, minced
- 2 tablespoons olive oil, divided
For Assembly:
- Additional flour for dusting
- Coarse sea salt for sprinkling
- Fresh rosemary sprigs for garnish
Smart Substitutions:
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend, though texture will be denser
- Herb Alternatives: Thyme, oregano, or sage work beautifully in place of rosemary
- Garlic-Free: Caramelized onions or roasted shallots provide sweet, aromatic complexity
- Whole Grain: Substitute up to 1 cup all-purpose flour with whole wheat flour for nuttier flavor
- Vegan-Friendly: This recipe is naturally plant-based when using olive oil
The beauty of this rustic bread lies in its flexibility—feel free to experiment with different herb combinations or add a handful of olives or sun-dried tomatoes for Mediterranean flair.
Instructions
In a large mixing bowl, whisk together flour, yeast, and salt until evenly distributed. This dry mixing ensures the tiny amount of yeast spreads throughout, creating even fermentation. Create a well in the center and pour in the warm water along with 1 tablespoon olive oil.
Using a wooden spoon or clean hands, stir until you achieve a shaggy, sticky dough with no dry flour visible. Don’t worry about smoothness—this rustic mixture should look rough and somewhat chaotic. The magic happens during the long rest.
Fold in the minced garlic and chopped rosemary, distributing them throughout the sticky dough. The garlic will mellow and sweeten during fermentation, while the rosemary will infuse its pine-like fragrance throughout every strand of gluten.
Cover the bowl tightly with plastic wrap or a damp kitchen towel. The goal is creating a humid environment that prevents the surface from drying out while allowing fermentation to work its magic.
Place the covered bowl in a cool, draft-free location for 12-18 hours. Room temperature (68-72°F) is ideal—cooler temperatures slow fermentation while warmer conditions accelerate it. You’ll know it’s ready when the dough has doubled in size and the surface appears bubbly with a slightly sweet, yeasty aroma.
Don’t be alarmed if the timing varies based on your kitchen’s temperature and humidity. This forgiving process adapts to your schedule.
Turn the risen dough onto a heavily floured surface—it will be quite sticky, which is exactly right. With floured hands, gently fold the dough over itself several times, creating surface tension without aggressive kneading.
Shape into a rough round, seam-side down. Place on parchment paper, cover with a clean kitchen towel, and let rise for 2 hours until noticeably puffed.
About 30 minutes before baking, place a heavy Dutch oven with its lid in the oven and preheat to 450°F. This creates a steam chamber that produces the crackling, artisan-style crust that makes this bread so special.
Carefully remove the hot Dutch oven. Using the parchment paper as a sling, lower the dough into the pot. Brush the surface with the remaining olive oil, sprinkle with coarse sea salt and fresh rosemary sprigs.
Cover and bake for 30 minutes, then remove the lid and continue baking for 15 minutes until deep golden brown. The internal temperature should reach 200-210°F for optimal texture.
Cool on a wire rack for at least 1 hour before slicing—this resting period allows the crumb structure to set properly.
Nutrition
- Calories: 180
- Sodium: 390mg
- Fat: 2g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g