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.
- 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.
- 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). Please know that as an Amazon Associate I earn from qualifying purchases at no additional cost to you!