Rustic loaf with golden crust, tender crumb infused with Parmesan and garlic. Ideal companion for soups, salads, and pasta.
# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 2 teaspoons salt
03 - 1 teaspoon granulated sugar
04 - 2 teaspoons active dry yeast
05 - 1 1/2 cups warm water (110°F)
06 - 2 tablespoons olive oil
→ Add-ins
07 - 1 cup freshly grated Parmesan cheese
08 - 2-3 cloves garlic, minced
09 - 1 tablespoon chopped fresh rosemary or parsley (optional)
# Method:
01 - In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to ensure even distribution.
02 - In a small bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until foamy and activated.
03 - Pour the yeast mixture and olive oil into the dry ingredients. Mix with a wooden spoon until a sticky, shaggy dough forms.
04 - Fold in the Parmesan cheese, minced garlic, and optional herbs. Stir until evenly distributed throughout the dough.
05 - Cover the bowl with a clean towel or plastic wrap. Let rise in a warm place for 12-18 hours, or overnight, until doubled in size and bubbly on surface.
06 - Turn the risen dough onto a lightly floured surface. Gently shape into a round loaf, handling minimally to preserve air pockets and texture.
07 - Place the loaf on parchment paper. Let rest for 30 minutes while preheating oven to 450°F with Dutch oven inside.
08 - Using a sharp knife or lame, score the top of the loaf with a single deep cut or cross pattern to control expansion.
09 - Carefully transfer the dough with parchment into the hot Dutch oven. Cover with lid and bake for 30 minutes to create steam and oven spring.
10 - Remove the lid and bake for another 15 minutes until deeply golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Transfer the loaf to a wire rack and cool for at least 30 minutes before slicing to preserve texture and prevent moisture loss.
