Ingredients
Roasted Garlic
- 1 head garlic, roasted
- 1 Tablespoon olive oil
Dough
- 3 cups (423g) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups room temperature water
- 1 Tablespoon fresh rosemary, chopped
Instructions
- Roast the Garlic: Preheat the oven to 425°F (218°C). Slice the top off the head of garlic to expose the cloves. Drizzle 1 tablespoon olive oil over the exposed garlic cloves. Wrap the garlic bulb tightly in aluminum foil and roast for 45 minutes until soft. Remove from oven and cool until the garlic can be easily squeezed out of its skin.
- Mix the Dough: In a large bowl, combine the flour, kosher salt, active dry yeast, chopped rosemary, and roasted garlic. Add the room temperature water and stir until the dough just begins to come together into a shaggy, sticky mass. Cover the bowl tightly with plastic wrap and leave it to ferment at room temperature for 12 to 18 hours.
- Preheat the Oven and Baking Vessel: When ready to bake, place a Dutch oven, pizza stone, or other oven-safe heavy pan inside the oven. Preheat the oven to 450°F (232°C) with the baking vessel inside to become thoroughly heated.
- Shape the Dough: Generously flour a clean surface. Turn out the sticky dough onto the floured surface. Using floured hands, gently shape the dough into a round loaf without kneading. The dough will remain sticky and loose.
- Bake the Bread: Carefully place the shaped dough into the preheated Dutch oven or baking vessel. Cover with its lid or an oven-safe bowl. Bake covered for 30 minutes. Then remove the lid and continue baking uncovered for an additional 10 to 15 minutes until the top is golden brown and crusty.
- Cool: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to allow the crumb to set.
Notes
- Roasting the garlic beforehand softens the cloves and intensifies their flavor, adding a rich, buttery taste to the bread.
- Allowing the dough to ferment for 12 to 18 hours develops flavor and improves texture without kneading.
- Use a well-preheated Dutch oven or similar heavy pan to create steam inside, helping to develop a crisp crust.
- Make sure to cool the bread fully before slicing to avoid a gummy crumb.
- If you don’t have a Dutch oven, a covered oven-safe bowl or a pizza stone with a pan of water for steam can be alternatives.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
