EASY DUTCH OVEN ARTISAN BREAD WITH ROSEMARY, SUN-DRIED TOMATOES, AND KALAMATA OLIVES
3 ½ cups flour, divided
½ teaspoon yeast
1 teaspoon salt
½ cup Kalamata olives, rough chopped
½ cup sun-dried tomatoes in oil, drained and rough chopped
2 tablespoon fresh rosemary, stemmed and chopped
1 ½ cups very warm tap water (125 degrees)
Combine 3 cups of the flour, yeast, and salt in a large bowl. Whisk to combine. Stir in the olives, sun-dried tomatoes, and rosemary. Add the warm water and mix until combined. The dough will have wet and dry spots which is fine. Cover with plastic wrap and let sit at room temperature for 4 hours (or more – I find the longer it rises the better the texture).
Place a 6-7 quart Dutch oven (with cover on) in your oven and set heat to 450 degrees.
After 4 hours, your dough should have bubbles on top and be slightly risen. Place ¼ cup of the remaining flour on your countertop. Dump the dough on top of the flour, making sure to scrape it all out of the bowl, and then sprinkle the remaining ¼ cup flour over the top.
Using your hands, gather the dough and lightly fold in the flour so all of the sticky areas are covered. The dough will be very soft. Gently fold it over itself a few times, ensuring that the wet areas are well coated in flour. Form into a ball. There is no real kneading for this dough. Only incorporating the flour and forming into a soft ball.
Place a piece of parchment paper in a clean bowl and place the dough on top of it. Let rest for 30 minutes while your pan in the oven heats to 450 degrees.
Remove the hot pan from the oven and take off the cover. Lift the bread up by holding the sides of the parchment paper and place it in the hot pot (including the parchment). Place the lid back on and place it back in the oven. Bake for 30 minutes.
Remove the cover from the pan and bake for an additional 15 minutes.
Let cool for 20-30 minutes. Slice and serve with olive oil on the side for dipping.