Simple Rosemary Bread

 Ingredients

Warm Water: 1 ½ cups (108°F–115°F)

Active Dry Yeast: 1 teaspoon

Granulated Sugar: 2 teaspoons

Salt: 1 ½ teaspoons

All-Purpose Flour: 3 ¼ cups

Fresh Rosemary: 1–2 tablespoons, finely chopped (add this during the initial flour mix)

Step-by-Step Instructions (Prepare at home first)

1- Activate Yeast: In a large bowl, whisk together the warm water, yeast, sugar, and salt. Let it sit for 5–10 minutes until you see the yeast start to grow and foam. Whisk briefly again.

2- Mix Dough: Add the flour and chopped fresh rosemary. Fold the mixture by pushing the dough into the middle and scraping the edges of the bowl until the flour is mostly incorporated. The dough should be wet and sticky.

3- First Rise (1 Hour): Cover the bowl with plastic wrap and a cloth towel. Let it rest for 1 hour.

4- Optional: Fold & Second Rise (1 Hour): Remove the cover. Poke holes to release air, then fold the edges into the center for about a minute. Re-cover and let it rest for another hour.

5- Shape: After the second hour, perform one last fold. Turn the dough out onto a floured surface. Using floured hands, tuck the bottom edges underneath to form a smooth, round ball.

7- Score: Place the dough on a piece of parchment paper in the dutch oven when dough is ready

Use 12–14 briquettes on top and on the Bottom use 8–10 briquettes (This prevents the bottom from burning).

Dust the top with a little flour and rub it in. Using a knife, cut a cross (or your preferred design) into the top of the dough to help it open while baking.

8- Bake Covered: Place the dough (with parchment paper) into the preheated Dutch oven. Cover and bake for 35 minutes, keeping 12–14 briquettes on the lid and 8–10 on the bottom.  

9- Cool: Remove the bread and let it cool on a wire rack for at least 10 minutes before slicing.