Rosemary Olive Oil Boule

Ingredients

• 3 1/2 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups water, lukewarm
• 3 tablespoons olive oil, plus more for drizzling
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon cornmeal, for dusting
• 1/2 teaspoon flaky sea salt, for topping

Method

1. 1

   In a large bowl, whisk together the flour, salt, and instant yeast.

2. 2

   Add the lukewarm water, 3 tablespoons olive oil, and chopped rosemary. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.

3. 3

   Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until doubled and bubbly on the surface.

4. 4

   Turn the dough out onto a lightly floured surface. Fold the edges into the center a few times to form a rough ball, then let rest for 10 minutes.

   10:00 · Rest dough
5. 5

   Shape the dough into a tight round boule by tucking the edges underneath and rotating against the counter to build surface tension.

6. 6

   Place the shaped dough seam-side down on a piece of parchment paper dusted with cornmeal. Cover loosely with a towel and let rise until puffy and nearly doubled.

   1:30:00 · Second rise
7. 7

   About 45 minutes before baking, place a covered Dutch oven in the oven and preheat to 450°F.

   45:00 · Preheat Dutch oven
8. 8

   Score the top of the loaf with a sharp blade in an X or cross pattern, then drizzle lightly with olive oil and sprinkle with flaky sea salt.

9. 9

   Carefully lift the dough using the parchment and lower it into the hot Dutch oven. Cover with the lid and bake for 25 minutes.

   25:00 · Covered bake
10. 10

    Remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped, 20 to 25 minutes more.

    20:00 · Uncovered bake
11. 11

    Transfer the boule to a wire rack and cool completely before slicing, at least 1 hour.