½Tablespoonkosher saltplus more for sprinkling on top
Olive oil
fresh rosemarychopped for garnish
Instructions
Add yeast and water to a large mixing bowl.
Add 1 cup flour and salt, then mix until well combined. Continue to add 1 cup flour at a time, incorporating after each addition.
Cover loosely with plastic wrap and let rise for 1 hour (or until about doubled in size).
Oil the bottom of Dutch oven (or cast iron pan) (10” or 12”)
Generously sprinkle top of dough with flour. Lightly rub hands, from top to bottom of the dough, in flour to help keep the dough from sticking. Pick up the dough and shape into a rough disk as you transfer it to the Dutch oven.
Cover Dutch oven with a tea towel and let rise for 30 minutes.
Meanwhile, preheat the oven to 400°F.
After 30 minutes, using a pastry brush, lightly cover the top of the bread with olive oil. Using a sharp knife, cut an X into the dough. Sprinkle the top with salt and rosemary.
Bake for 35-40 minutes until the top is a golden brown.
Notes
Replace whole wheat flour with all-purpose flour if you prefer. It's delicious both ways!