Making bread at home can seem overwhelming. You may think you need special equipment or a fancy oven. Not the case! Thanks to Jim Lahey of Sullivan Street Bakery in New York City and his genius "no-knead" method you can have crispy, crunchy, chewy homemade bread at home. He inspired me to give it a try. I flavor mine with fresh rosemary but the possibilities are endless. Once you see how easy this is you'll be baking bread, and impressing your friends, all the time.
3 cups all-purpose flour, plus more for dusting and sprinkling
1/3 cup roughly chopped rosemary leaves
2 teaspoons fine sea salt
1/2 teaspoon instant dry yeast
1 1/2 cups cold filtered water
Olive oil, as needed
Flaky sea salt, for sprinkling
Combine the 3 cups flour with the rosemary, salt and yeast in a large bowl. Stir together. Add the water and stir until combined. The dough will be very shaggy and sticky, not smooth and elastic.
Transfer the dough to a well-oiled large bowl. Cover with plastic wrap, place somewhere warm and let rise until little bubbles form on the surface of the dough, 12 to 18 hours.
Turn the dough out onto a lightly floured work surface and sprinkle the top with a little more flour. Gently fold the dough over itself a few times. Place, seam-side up, in a well-floured proofing basket (or colander lined with a clean linen or cotton tea towel--not terry cloth--and sprinkled with flour) and sprinkle the top with more flour. Cover with a clean linen or cotton tea towel and let sit until puffed and doubled in size, about 2 hours.
About 30 minutes before baking, place a 6- to 8-quart Dutch oven with the lid on the center rack of the oven and preheat to 500 degrees.
Place a large sheet of parchment on a work surface. Remove the towel covering the dough and carefully invert the dough onto the parchment so the seam-side is down. Carefully transfer the preheated Dutch oven to a heatproof surface. Lift the parchment with the dough on it and place both in the Dutch oven. Sprinkle flaky sea salt over the dough.
Replace the lid and bake for 30 minutes then remove the lid and bake until the top of the bread is golden brown, 15 to 20 minutes. Carefully transfer the Dutch oven to a heatproof surface. Using the parchment, carefully remove the bread and let cool completely on a wire rack.