Ingredients
- 3 c Tipo 00 Italian Flour (Caputo is our favorite)
- 1 1/2 tsp Real salt
- 2 tsp Caputo Yeast
- 1 1/2 c warm water
Instructions
- In a mixing bowl, mix flour, salt and yeast together. Â
- Add warm water and then mix until a somewhat messy mixture is created.
- At this point you can also mix in other sweet or savory ingredients! We almost always add crushed garlic and Italian seasoning. Chopped sundried tomatoes are also delicious!
- Cover bowl with plastic wrap and 2 heavy towels. Let rise for 2 hours (you can do 1 1/2 hours if in a pinch).
- Cover baking sheet with parchment paper, sprinkle some flour on top, and then slowly move dough ball to the baking sheet… form into a round disc. It will be sticky dough.
- Top the dough with anything you like. We love fresh rosemary and course salt.
- Let the dough rest for 30 minutes to 1 hour.
- While dough is resting, preheat oven to 425 degrees.
- The dough will rise again.Â
- Bake for 25-30 minutes. Watch closely so it doesn’t burn. Do not put on top rack… best in the middle so top doesn’t brown faster than middle/bottom.
- Serve warm with olive oil / crushed garlic / Italian spices or chimichurri sauce.  Perfect every time!
Photo by Vicky Ng on Unsplash
Recipe revised from joyfoodsunshine.com (easy no knead bread dutch oven recipe)