Savory Dutch Oven Bread
This savory dutch oven bread produces a soft bread, perfect for serving with oil and vinegar, pâtés and tapenades, or soaking up your saucy plate!
1 cup Lukewarm Water (95F-110F)
2 tsp Sugar
2 ½ tsp Active Dry Yeast
1 Tbsp Butcher’s Blend, freshly ground
1 Tbsp Mediterrean Rosemary Rub
2 ½ cups Flour, plus more for kneading
In a large bowl add water, sugar, and yeast. Set aside until bubbly, about 10 minutes.
Add in olive oil, Butcher’s Blend, rub, and flour and mix until a ball forms. Roll out dough onto a lightly floured surface and knead 5-10 minutes until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a towel. Let rise in a warm area until doubled, 1-2 hours.
Punch down on the dough then on a floured surface shape into a round ball. Lay dough on a piece of parchment and cover with a towel. Let rise again until doubled in size, 1-2 hours.
Place dutch oven in your oven and set it to 450F to preheat. Once the dough is ready, remove the dutch oven and lower heat to 400F.
Carefully place the dough ball with parchment paper into the dutch oven. If desired, use a sharp knife to score the top of the bread.
Bake for 20-25 minutes with the lid on, until the bread is golden and sounds hollow when tapped.
Let cool completely on a wire rack before slicing.