Ingredients
Scale
- 3 cups all-purpose flour (plus extra for dusting)
- 1 ½ cups warm water (about 100°F)
- 1 ½ teaspoons kosher salt
- ½ teaspoon active dry yeast
- 1 ½ cups cubed cheese (Sharp cheddar, Monterey Jack, or Gruyère work best)
- 1 tablespoon dried herbs like rosemary or oregano (optional)
- Cornmeal or parchment paper for the pot
Instructions
- Start by mixing your dry ingredients in a large glass bowl. Whisk together the flour, salt, and active dry yeast until they are well combined. Pour the warm water into the bowl and use a wooden spoon or a sturdy spatula to stir until a shaggy, sticky dough forms. There should be no dry flour streaks left. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough sit at room temperature for at least 12 hours, though 18 hours is even better. The dough is ready when it has doubled in size and the surface is dotted with tiny bubbles.
- Place your empty Dutch oven inside the oven and preheat it to 450°F (230°C). While the oven heats, turn your risen dough onto a well-floured surface. The dough will be very sticky, so use plenty of flour on your hands. Gently flatten the dough into a rough square. Scatter your cheese cubes and optional herbs over the surface. Fold the edges of the dough toward the center to trap the cheese inside, then flip it over so the seam is on the bottom. Shape it into a neat round ball. Carefully remove the hot Dutch oven from the oven. Place the dough inside on a piece of parchment paper. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown and the cheese is bubbling.
- Lift the bread out of the Dutch oven using the edges of the parchment paper. Transfer it to a wire cooling rack immediately to prevent the bottom from getting soggy. Resistance is hard, but you must let the bread cool for at least 20 to 30 minutes before slicing. This allows the internal structure to set and the cheese to firm up slightly. Slice into thick wedges and serve while still warm. The contrast between the crunchy crust and the melted cheese pockets makes every bite incredible.
- Cook Time: 13 hours