Description
A soft, crusty loaf infused with roasted garlic, made without kneading so it’s easy and mostly hands‑off.
Ingredients
- 3 cups all‑purpose flour
- ½ teaspoon salt
- ½ teaspoon instant or active dry yeast
- 1½ cups warm water (about 38‑43 °C)
- 4‑5 cloves garlic, minced or roasted
- 2 tablespoons olive oil
- Optional: fresh herbs like rosemary or thyme, minced
Instructions
- Combine flour, yeast, salt in a large bowl.
- Add warm water and olive oil, stir until just mixed (dough will be shaggy and sticky).
- Fold in garlic (and herbs if using).
- Cover bowl with plastic wrap or damp cloth, let rise in a warm place until doubled in size (approx 2‑4 hours, or longer if using less yeast).
- Preheat oven to 230 °C (≈ 450 °F), place a Dutch oven (with lid) inside to heat.
- Once dough has risen, turn out onto lightly floured surface, shape loosely into a ball.
- Using parchment paper, transfer dough into hot Dutch oven, cover.
- Bake covered for ~25‑30 minutes, then remove lid and bake additional ~10‑15 minutes until crust is golden brown.
- Remove loaf and let cool on a wire rack before slicing.
Notes
- Use roasted garlic for a milder, sweeter flavor; raw garlic will be sharper.
- Hydration (amount of water) affects how rustic/open the crumb is; more water = more holes.
- Letting the dough rise slowly (cooler temperature, longer time) improves flavor.
- If you don’t have a Dutch oven, bake on a baking stone or heavy baking tray; adding steam helps crust.
- Slice when loaf is cooled, or crumbs may be gummy.
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: ≈200 kcal
- Sugar: ≈1 g
- Sodium: ≈250 mg
- Fat: ≈4 g
- Saturated Fat: ≈0.5 g
- Unsaturated Fat: ≈3 g
- Trans Fat: 0 g
- Carbohydrates: ≈36 g
- Fiber: ≈1 g
- Protein: ≈5 g
- Cholesterol: 0 mg
