# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 2 teaspoons salt
03 - 1 teaspoon granulated sugar
04 - 2 teaspoons active dry yeast
05 - 1 1/2 cups warm water (110°F)
06 - 2 tablespoons olive oil
→ Add-ins
07 - 1 cup freshly grated Parmesan cheese
08 - 2-3 cloves garlic, minced
09 - 1 tablespoon chopped fresh rosemary or parsley (optional)
# Method:
01 - In a large mixing bowl, whisk together the flour, salt, and sugar until uniformly blended.
02 - Dissolve the yeast in warm water in a small bowl. Let stand for 5 minutes until foamy and activated.
03 - Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon until a sticky, shaggy dough forms.
04 - Fold in the Parmesan cheese, minced garlic, and optional herbs. Mix until evenly distributed throughout the dough.
05 - Cover the bowl with a clean towel or plastic wrap. Let rise in a warm area for 12-18 hours until doubled in volume and bubbly on surface.
06 - Turn the dough onto a lightly floured surface. Gently shape into a round loaf, handling minimally to preserve air pockets.
07 - Place the shaped loaf on parchment paper and rest for 30 minutes. Meanwhile, preheat oven to 450°F with a Dutch oven inside.
08 - Make a shallow slash across the top of the loaf using a sharp knife or lame to control expansion during baking.
09 - Transfer the dough with parchment into the preheated Dutch oven. Cover with lid and bake for 30 minutes to create steam.
10 - Remove the lid and continue baking for 15 minutes until deep golden brown and the loaf sounds hollow when tapped on bottom.
11 - Transfer the baked loaf to a wire rack. Cool for at least 30 minutes before slicing to preserve texture.
