Ingredients:

  • 3 cups (390g) bread flour
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) instant yeast
  • 1 1/2 cups (355ml) warm water
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 cup (40g) chopped sundried tomatoes
  • 2 tbsp (6g) fresh rosemary, finely chopped

Instructions:

  1. Whisk together the bread flour, salt, and instant yeast in your large bowl.
  2. Stir in the warm water until a shaggy, sticky dough forms. Note: It will look messy and uneven, which is exactly what we want.
  3. Fold in the chopped rosemary, sundried tomatoes, and Parmesan cheese until evenly distributed.
  4. Cover the bowl tightly with plastic wrap and leave it at room temperature for 12 to 18 hours. Wait until the dough has doubled in size and is dotted with bubbles.
  5. Dust a work surface with flour. Gently scrape the dough out and fold the edges toward the center to create a round boule.
  6. Place the dough on parchment paper and cover with a clean towel.
  7. Let it rest for 30 minutes. Note: Use this time to preheat your oven and Dutch oven to 450°F (230°C).
  8. Lower the parchment paper and dough into the hot Dutch oven. Cover with the lid.
  9. Bake for 30 minutes.
  10. Remove the lid and bake for another 12–15 minutes until the crust is deep mahogany brown and sounds hollow when tapped on the bottom.