This makes a little loaf, I'm sure you could double it but I'm not sure how it would change baking time. Maybe just make 2 separate loaves if you need more! So yummy.
3 cups all purpose flour
1 3/4 tsp sea salt (I love using the coarse Redmond Real Salt)
1/2 tsp active dry yeast
1 1/2 cups room temperature water
3/4 cup chopped fresh rosemary
In a large bowl mix all ingredients with a spatula. Mix until well combined. Cover with a lid or towel and let sit 12 hours (best overnight). When ready, preheat oven to 450 degrees, put your dutch oven in while preheating. Flour your work surface well, as well as your hands. Remove dough from bowl and gently form into a ball. You can score the top if you're feeling artistic. (I like to have parchment paper in my dutch oven) Carefully place your dough in hot dutch oven. Bake with lid ON for 30 minutes. Remove lid and bake for an additional 15-20 minutes. Allow to cool (mostly) before cutting. Enjoy!
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