1. Mix the Dough (No Kneading!)

1. In a large bowl, mix flour, salt, and yeast.

2. Add warm water, olive oil, garlic (raw or roasted), and rosemary.

3. Stir with a spoon until a shaggy dough forms.

4. Cover bowl with plastic wrap or a damp towel.

5. Let rise 12–18 hours at room temperature (overnight is perfect).

   • Dough will become very puffy and bubbly.

2. Shape & Second Rise

1. Flour your hands and a work surface.

2. Gently lift dough out and fold it over itself 2–3 times.
   (Don’t knead—just fold.)

3. Shape into a rough ball.

4. Place on a piece of parchment paper.

5. Cover with a towel and let rest 30–40 minutes.

3. Preheat the Dutch Oven

• Place a Dutch oven with lid into your oven.

• Preheat to 450°F (230°C) for at least 30 minutes.

4. Bake

1. Carefully remove hot Dutch oven.

2. Lift dough using parchment and place inside.

3. Cover with lid and bake 30 minutes.

4. Remove lid and bake 10–15 more minutes until deep golden brown.

5. Cool & Serve

Allow bread to cool at least 30 minutes before slicing (this keeps texture fluffy and airy).

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Optional - To roast Garlic:

1. Slice off the top of a whole garlic head.

2. Drizzle with olive oil, wrap in foil.

3. Roast at 400°F (200°C) for 35–40 minutes until soft and golden.

4. Squeeze out the cloves and mash gently.