Ingredients

150 grams all purpose flour (11-11.7% protein)

350 grams bread flour (12.7% protein)

1 tablespoon granulated sugar

2 ¼ teaspoons instant or fast acting yeast

1 ½ teaspoons fine sea salt

¼ cup Parmigiano-Reggiano cheese (finely grated)

1 tablespoon fresh rosemary (finely chopped)

1 tablespoon fresh basil (finely chopped)

1 tablespoon fresh thyme (finely chopped)

1 tablespoon fresh oregano (finely chopped)

3 fresh garlic cloves (finely chopped)

360 grams warm water (105-110°F), more if needed

Instructions

Step 1: In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, salt, grated Parmigiano-Reggiano cheese, chopped herbs, garlic, sugar, and yeast.

Step 2: Pour in the warm water and gently mix with a wooden spoon until all the flour is incorporated and the dough is sticky. If the dough seems dry, add one tablespoon of water.

Step 3: Attach the dough hook to the mixer and knead the dough on medium-high speed for 4-5 minutes. The dough should stick to the hook and pull away from the sides of the bowl.

Step 4: Cover the bowl with a tea towel and let the dough rise at room temperature for 2-3 hours until doubled in size. Place it in a warm spot, like near a warm window or inside a cold oven with the light on.

Step 5: (Optional) For a longer fermentation and tangier flavor, cover the bowl with plastic wrap and refrigerate overnight or for 3-5 days. The dough will rise and fall during chilling, which is normal.

Step 6: Remove the dough from the fridge (if chilled) and let it sit at room temperature for about 10 minutes.

Step 7: On a floured surface, gently shape the dough into a round by pulling one side inward and folding it onto itself. Rotate the dough clockwise, continuing to stretch and fold until it forms a rough round shape. Dust with flour as needed, pinch the seams, and flip the dough seam-side down.

Step 8: Transfer the dough onto a floured piece of parchment paper using a bench scraper. Lower it carefully into a large bowl, cover with a tea towel, and let it rise in a draft-free area for 1 hour. The dough may not double, but it will puff slightly.

Step 9: Preheat the oven to 475°F (240°C) and place your Dutch oven on the middle to lowest shelf to warm for about 20 minutes.

Step 10: Score the dough down the middle using a sharp knife or bread lame.

Step 11: Using oven mitts, carefully remove the hot Dutch oven and place it on a heat-proof surface. Lift the dough by the edges of the parchment paper and lower it into the Dutch oven. Cover with the lid.

Step 12: Bake the bread covered for 35 minutes, then remove the lid and bake uncovered for an additional 10 minutes to develop a golden crust.

Step 13: Remove the Dutch oven from the oven, lift the bread out by the parchment, and place it on a wire rack to cool completely before slicing.

Step 14: Slice and serve with dipping oil, cheeses, or fruit spreads as desired.

Tips & Variations

For extra flavor, use a mix of fresh herbs you enjoy or add a pinch of chili flakes for a mild kick.

If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid.

Letting the dough rest in the fridge for several days develops a tangy flavor similar to sourdough.

Make sure to preheat the Dutch oven thoroughly to create steam and help achieve a crispy crust.

Use a sharp serrated knife to score and slice the bread cleanly.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. Avoid airtight containers as they can soften the crust. To refresh the crust, warm the bread in a 350°F (175°C) oven for 5-10 minutes before serving. For longer storage, slice and freeze the bread in a sealed bag, then toast slices as needed.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but the bread may have a slightly softer texture and less chewiness. Bread flour’s higher protein content helps develop gluten for a better rise and crust.

What if I don’t have fresh herbs?

You can substitute dried herbs, but use about one-third of the amount since dried herbs are more concentrated in flavor. Add them during mixing with the other dry ingredients.