Ingredients
For the Bread
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1/4 cup warm water
- 3 cups all purpose flour
- 2 tsp kosher salt
- 1 1/4 cup warm water
- 2 garlic heads
- 3 tbsp olive oil
- 2 tsp flaky sea salt (e.g., Maldon)
For the Basil Butter
- 1/2 cup salted butter (room temperature)
- 1/2 cup fresh basil, chopped
- 1/2 tsp lemon or orange zest (optional)
- Kosher salt and fresh cracked black pepper, to taste
Instructions
- Activate Yeast: In a small bowl, combine active dry yeast, sugar, and 1/4 cup warm water. Stir to dissolve and let sit for 5-6 minutes until foamy and bubbly.
- Make Dough: In a large bowl, whisk together flour, kosher salt, the yeast mixture, and 1 1/4 cups warm water until a shaggy dough forms. Cover with a dish towel and let rest in a warm spot for about 3 hours until doubled in size.
- Roast Garlic: Preheat oven to 400°F. Prepare garlic heads by removing excess papery skin and slicing off the top inch to expose cloves. Drizzle 1 tablespoon olive oil over each, wrap tightly in foil, and roast for 45 minutes until fragrant and tender. Cool completely.
- Prepare Roasted Garlic: Once cooled, squeeze garlic cloves out from their skins into a small bowl and set aside.
- Incorporate Garlic into Dough: Flour a surface, turn out the dough, gently punch it down. Evenly push roasted garlic cloves into the dough, folding over and kneading gently 4-6 times until the garlic is fully incorporated and dough is smooth. Add flour if sticky. Transfer dough to parchment, cover with a clean bowl and towel, and let rise again for about 1 hour until doubled.
- Preheat Dutch Oven and Bake: Place a large Dutch oven in the oven and preheat to 450°F. Remove the pot carefully when preheated; using the parchment as a sling, transfer the dough into the pot. Drizzle remaining 1 tablespoon olive oil on top and sprinkle flaky sea salt. Cover with lid.
- Bake Bread: Bake covered for 30 minutes. Then remove the lid and bake uncovered for an additional 10-12 minutes until crusty and golden brown.
- Cool Bread: Remove bread from oven and transfer to a cooling rack. Allow to cool at least 20 minutes before slicing.
- Make Basil Butter: Combine softened butter, chopped basil, and optional zest in a bowl. Mash with a fork until well blended. Season with salt and fresh cracked pepper to taste.
- Store Basil Butter: Roll the butter mixture into a log with parchment paper or cover the bowl with plastic wrap and refrigerate until ready to serve alongside bread.
Notes
- Ensure water used for yeast activation and dough is warm, about 100-110°F, to properly activate the yeast.
- Use a kitchen towel or plastic wrap to cover dough during rising for best results.
- Be careful when handling hot garlic; allow it to cool before squeezing cloves out.
- The Dutch oven creates steam which helps develop a crispy crust on the bread.
- Let the bread cool sufficiently before slicing to avoid a gummy texture.
- Basil butter can be made in advance and stored in the refrigerator for up to 3 days.
- If you don’t have flaky sea salt, kosher salt can be used instead for topping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
