Stir together the warm water and yeast in a large mixing bowl.
Stir in the flours, salt, rosemary, oregano, basil, and 3 TBSP of the oil until well combined and a dough is formed.
Knead the dough by hand while in the bowl for about 2 minutes.
Form the dough into a smooth ball then drizzle 1 tsp of the oil over top of the dough.
Flip the dough around a few times to coat in the oil then cover the bowl and set in a warm place until doubled in size, about 1 hour.
Knead the dough a couple more times then form back into a ball.
Place the dough ball on a piece of parchment paper then set aside to rise a little more, about 30 minutes.
Place a dutch oven (without the lid) into the oven then preheat the oven to 450°F and allow the dutch oven to get hot in the oven for about 30 minutes while the dough rises.
Carefully remove the hot dutch oven from the oven and lower the dough with the parchment paper into the dutch oven. Place the lid on the dutch oven and put it back in the oven then bake for 30 minutes.
Take the lid off the dutch oven and bake the bread for an additional 10 minutes or until the bread is browned on top.
Carefully remove the bread from the dutch oven and place on a cooling rack until completely cool.
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