Ingredients
Scale
- 3 cups – Bread Flour
- 1 ¼ teaspoon – Active Dry Yeast
- 1 ¼ teaspoon – Salt
- 1 teaspoon – Sugar
- 1 ½ cup – Lukewarm water You may need 1 – 2 tablespoon extra to get perfect shaggy dough
- 2 tablespoon – Fresh Rosemary plus for garnishing
- ¼ cup – Extra Virgin Olive oil
Instructions
- Activate the Yeast: Start by mixing the lukewarm water, sugar, and yeast in a large bowl. Stir once, cover, and let it rest for about 10 minutes. When you uncover it, you should see a frothy layer on top – this means your yeast is alive and well!
- Mix the Dough: In a big bowl, combine the flour, olive oil, rosemary, and salt. Pour in the yeast mixture a little at a time, stirring until all the flour is incorporated. You’re aiming for a rough, shaggy dough here, so don’t overmix. The dough should feel sticky and a bit messy – that’s perfect!
- First Rise in the Instant Pot: Line the bottom of your Instant Pot with parchment paper, letting it come up the sides. Spray the parchment with a bit of oil. Place the dough in the Instant Pot, close the lid (no need to seal), and select the “Yogurt” setting on Normal for 4 hours. By the end, the dough should be bubbly and more than doubled in size.
- Preheat the Oven and Dutch Oven: About 30 minutes before the dough is done rising, preheat your oven to 450°F with the Dutch oven inside. This way, both your oven and Dutch oven will be nice and hot when you’re ready to bake.
- Shape the Dough: Scatter some flour on a new piece of parchment paper and carefully transfer the dough onto it. Shape the dough into a tight ball by folding the edges under itself. If it sticks to your hands, dust them with a bit of flour. Sprinkle a few rosemary leaves on top for extra flavor.
- Rest and Transfer: Let the shaped dough sit, covered with a towel, for about 30 minutes while the oven finishes preheating. Then, carefully remove the hot Dutch oven from the oven, take off the lid, and gently place the dough (still on the parchment) into the pot.
- Score and Bake: Using a sharp knife, make 2-3 shallow slashes on the top of the dough. This step is optional, but it helps control how the bread expands in the oven. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes, or until the top is golden and crusty.
- Cool and Enjoy: Carefully take the bread out of the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing. This helps the bread set so it won’t be too doughy inside when you cut it.
Notes
How to Serve and Enjoy
This bread is fantastic on its own, but you can take it to the next level by serving it with a side of olive oil and balsamic vinegar for dipping. It’s also a dream with a generous swipe of butter or soft cheese. If you’re making it as a dinner side, serve it with a warm bowl of tomato soup, creamy pasta, or alongside a hearty salad.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner