- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup (113 grams) unsalted butter
- 1 heaping tablespoon fresh herbs, chopped (I used rosemary, thyme, and sage)
- 2 teaspoon coarse salt, plus more for sprinkling
- 4 cups (567 grams) bread flour
- Olive oil
1) Combine warm water and yeast and let sit for 5 minutes.
2) Melt the butter in a small saucepan. Remove from heat and add fresh herbs. Let cool slightly.
3) In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. Add the yeast mixture and butter mixture and mix until dough comes together. If necessary, add additional water or flour a tablespoon at a time until the dough clears the bowl, but isn't sticky to the touch.
4) Knead until smooth and elastic, about 7-10 minutes. You may also knead by hand, it will just take longer. Let rise in a grease bowl, covered, until doubled, about 1 hour.
5) Preheat oven to 450 degrees F. Pour enough olive oil into a cast iron dutch oven to coat the bottom.
6) Punch down the dough and knead a few times by hand to redistribute the yeast. Reshape and place in the prepared dutch oven. Use a sharp knife to cut an "x" into the dough.
7) Drizzle with olive oil and sprinkle with coarse salt.
8) Let rise an additional 30 minutes, then bake for 30 minutes covered. Remove the lid of the dutch oven and bake for an additional 15-30 minutes until loaf is browned. Let cool completely before slicing.