Garlic Rosemary Bread - Dutch Oven

Step 1: Remove leaves from rosemary stem and roughly chop them. Set aside.

Step 2: Add the flour, sugar, salt, yeast, garlic and chopped rosemary to a mixing bowl. Stir to combine. Add the warm water and stir together. It will be a sticky and shaggy mass. Don't add more flour!

Step 3: Cover the bowl with a clean towel. Let rise for 60 minutes in a warm place. If your oven has a proofing setting, use it.

Step 4: After the rising time, lay out a large sheet of parchment paper.

Tip: Its easier to fit the parchment into the Dutch oven if you crumple the parchment into a ball and then flatten it out before continuing with this step!

Step 5: Dust it with some flour. Scrape the dough from the bowl and begin shaping it into a loaf. Stretch out each side and fold it over. Work with it until it is in the shape of a ball.

Step 6: Flip the ball of dough over so that the smooth side is facing up. Cover it with a towel and let it rest for 20 minutes.

Step 7: Place the empty Dutch Oven in the oven. Without the lid. Turn the oven on and preheat to 450 F with the pan in the oven.

Step 8: When the 20 minutes of rising time are up, carefully remove the hot Dutch Oven from the oven and place it on the stove. Lift the bread (using the parchment paper) and transfer it to the Dutch Oven. The parchment will fold up around the edges.

Step 9: Score the bread. One score is enough, or you can get artsy and do more. Cover with the lid and place in the oven.

Step 10: Bake for 30 minutes until the bread has changed color but is still pale.

Step 11: Remove the lid and bake for another 10 minutes until it is golden brown. Remove from the oven and lift the bread out using the parchment paper. Let cool at least 30 minutes.