🧾 Ingredients (1 loaf)
-
3 cups (≈375 g) all-purpose flour
-
1½ tsp (≈7 g) salt
-
½ tsp instant yeast (or active dry yeast)
-
1½ cups (≈350 ml) warm water
-
1 tbsp fresh rosemary, finely chopped (or 1½ tsp dried)
-
3 cloves garlic, minced (or 1 head roasted garlic, mashed)
-
Optional: olive oil for drizzling or brushing
🧑🍳 Instructions
Step 1 – Mix Dough
-
In a large bowl, combine flour, salt, yeast, chopped rosemary, and garlic.
-
Add water and stir until a sticky dough forms. Do not knead.
-
Cover the bowl with plastic wrap or a towel and let it rise at room temperature for 12–18 hours, until bubbly.
Step 2 – Shape & Preheat
-
Gently turn the dough onto a floured surface and shape it into a round loaf.
-
Preheat oven to 230 °C (450 °F) with a Dutch oven or heavy pot inside for 30 minutes.
Step 3 – Bake
-
Place dough on parchment paper and transfer to the hot pot. Cover with lid.
-
Bake 30 minutes covered, then 10–15 minutes uncovered until golden brown and crusty.
-
Remove loaf and cool on a wire rack at least 30 minutes before slicing.
✅ Tips
-
Roasted Garlic: For deeper flavor, roast a head of garlic and mash cloves into the dough.
-
Steam: If no Dutch oven, use a baking sheet and a pan of water on the oven floor to create steam.
-
Herbs: Fresh rosemary gives the best aroma; dried is fine if fresh isn’t available.
-
Serving: Delicious with butter, olive oil, soups, or grilled veggies.
This method produces a crusty artisan-style loaf with soft, airy crumb inside without any kneading.
If you want, I can also make a version with ingredient amounts in grams/ml for Pakistani kitchens and suggest variations like adding olives or sun-dried tomatoes. Do you want me to do that?
