Servings: 6
- Dutch oven/cast iron pot with lid
- Small fireproof bowl (ceramic)
INGREDIENTS
Bread:
- 1 ¾ cups/250 grams all-purpose flour
- 1 ¾ cups/250 grams bread flour
- 1 tablespoon dry yeast
- 1 tablespoon sugar
- ½ cup/100 milliliters warm water
- 1 ¼ cups/300 milliliters lukewarm water
- 1 teaspoon coarse salt
Garlic butter:
- 1 garlic head
- 7 tablespoons/100 grams unsalted butter, softened
- 2-3 sprigs fresh oregano, or 1 heaping tablespoon dried
- 2-3 sprigs fresh thyme, not recommended to substitute with dried thyme as it dominates the taste, can be substituted with dried rosemary
- 10 rosemary leaves
- ½ teaspoon coarse salt, or more to taste
INSTRUCTIONS
- In a small bowl, mix the yeast and sugar with warm water. Stir well and let it sit for 5 minutes.
- In a large bowl, combine the flours and salt. Mix lightly. Pour in the yeast mixture and lukewarm water. Stir with a wooden spoon until a uniform dough is formed. The dough will be sticky, which is normal. Cover and let it rise for 30 minutes.
- Preheat the oven to 430 F (220 C). Line a parchment paper, and transfer the dough onto it. Shape it into a round loaf and create a hole in the center. Place the small bowl inside the hole. Transfer everything, with the parchment paper, into the cast iron pot and cover it.
- Using a sharp knife, cut off the narrow part of the garlic head to create a flat surface. Wrap it in tin foil and place on top of the pot. Transfer to the oven and bake for 35 minutes.
- Uncover and bake for another 10-15 minutes until the bread turns golden. Remove from the oven and let it cool slightly.
- Remove the bread from the pot. In a small bowl, combine the softened butter, finely chopped herbs, and salt. Unwrap the garlic cloves, squeeze them into the bowl and mix well.