Ingredients
- 1 Cup Warm Water 110 -115 degrees
- 2-1/4 Tsp. Active Dry Yeast
- Pinch Sugar
- 1 Stick (4 oz.) Unsalted Butter Melted
- 1 Tablespoon Fresh Thyme Chopped
- 1 Tablespoon Fresh Chives Chopped
- 1 Tablespoon Fresh rosemary Chopped
- 1 Teaspoon Red Pepper Flakes
- 4 Cloves Garlic Minced
- 4 Cups Bread Flour plus more for dusting work surface
- Few Pinches Black Pepper Coarsely Ground
- 2 Teaspoons salt
- 5 Tablespoons Olive Oil Divided
- Coarse Sea Salt, and Red pepper Flakes for Topping
Servings: Loaf
Instructions
- Sprinkle yeast over warm water, add the pinch of sugar and stir gently. Allow the mixture to rest and foam for about 5 minutes.
- Melt the butter in a saucepan. Remove from heat and add the herbs, pepper flakes and garlic. Set Aside.
- Put flour in a large bowl. Add salt, pepper,yeast mixture, and butter mixture. If you have a stand mixer: Fit it with the dough hook and stir at low speed 10 – 12 minutes until dough cleans the sides of the bowl. If you do not have a stand mixer: Mix ingredients in bowl until combined. Turn onto floured surface and knead by hand about 15 minutes. Whichever method you use the dough should be smooth, supple yet firm.
- Place the dough in a large oiled bowl, turning to coat dough. Cover with plastic wrap and allow to rest in a warm place until doubled in bulk, Approximately 1 hour.
- When doubled in size, place on a floured surface and knead by hand about 2 minutes. Form into a “Boule” shape (flat bottom rounded ball). Preheat oven to 450 degrees.
- In a large Dutch Oven or Heavy Soup Pot, add 2 Tablespoons of Olive Oil to coat the bottom. Put the dough ball in the pan. Cut a fairly deep cross in the top using a sharp thin bladed knife. Drizzle with 2 -3 more Tablespoons of olive oil on top of dough. Sprinkle generously with Coarse Sea Salt and Red Pepper Flakes.
- Cover with a tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees, remove the lid and bake for an additional 15 – 20 minutes. Remove from oven and allow to cool until it can be easily removed for the pot. Bread can be served warm or cool and will keep up to 3 days if wrapped tightly. Provided it lasts that long!
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