Ingredients
3 cups (360 g) all-purpose flour or bread flour
1 packet (2 1/4 tsp or 7 g) active dry yeast or instant yeast
1 1/2 tsp salt
1 1/2 cups (360 ml) warm water (about 105°F–110°F / 40°C)
1 tbsp olive oil or melted butter (for brushing the top)
Instructions
1. Mix the Dough:
In a large bowl, whisk together the flour, yeast, and salt.
Add the warm water and stir with a wooden spoon or spatula until a shaggy, wet dough forms. (No kneading required!)
2. First Rise:
Cover the bowl with a clean kitchen towel or plastic wrap.
Let it rise at room temperature for 2 to 3 hours, until doubled in size and bubbly on top.
3. Shape the Loaf:
Turn the dough out onto a lightly floured surface. Fold the edges inward to form a smooth round ball.
Place the dough onto a piece of parchment paper, cover lightly, and let it rest for 30 minutes.
4. Preheat & Bake:
Preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to heat up for 20 minutes.
Lightly brush the top of the dough ball with olive oil or melted butter. Use a sharp knife or razor to score an “X” on top of the loaf.
Carefully lift the dough using the parchment paper and place it inside the hot Dutch oven (or onto a preheated baking sheet).
Cover with the Dutch oven lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until the crust is deep golden brown and crisp.
5. Cool:
Transfer the bread to a wire rack and let it cool completely for at least 30 minutes before slicing.