Ingredients
Scale
- 3 cups All-purpose flour or Bread flour (plus extra for dusting)
- 1 ½ cups Warm water (about 105°F)
- 1 teaspoon Active dry yeast or Instant yeast
- 1 ½ teaspoons Salt
- ⅓ cup High-quality basil pesto (store-bought or homemade)
- Optional: 1 tablespoon Cornmeal for the bottom of the pot
Instructions
- In a large mixing bowl, whisk together the flour, yeast, and salt. Pour in the warm water and use a sturdy spoon or a spatula to stir until a shaggy, sticky dough forms and no dry flour remains. Do not overmix; you just want the ingredients incorporated. The dough will look messy, and that is exactly what you want.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot and let it sit for 12 to 18 hours. During this time, the dough will double in size and become very bubbly. This slow fermentation is the secret to the deep artisan flavor and the airy internal structure.
- Turn the bubbly dough out onto a well-floured surface. It will be sticky, so keep your hands floured. Gently stretch the dough into a rough rectangle. Spread the pesto evenly over the surface. Fold the edges of the dough toward the center, trapping the pesto inside and creating a marbled effect. Shape it into a rough ball and place it on a piece of parchment paper. Cover it with a towel and let it rest for another 30 to 60 minutes.
- While the dough rests for its second rise, place your empty Dutch oven (with the lid) into the oven. Preheat the oven to 450°F (230°C). Letting the pot get screaming hot is essential for achieving that professional crust. Leave the pot in the oven for at least 30 minutes while it heats up.
- Carefully remove the hot Dutch oven from the oven. Lift the dough by the edges of the parchment paper and drop it (parchment and all) into the pot. Put the lid back on and bake for 30 minutes. The lid traps the moisture from the dough, creating steam. After 30 minutes, remove the lid and bake for an additional 12–15 minutes until the crust is a deep golden brown.
- Lift the bread out of the Dutch oven and place it on a wire cooling rack. It is tempting to slice it immediately, but wait at least 30 minutes. The bread continues to cook inside as it cools, and cutting it too early can result in a gummy texture.
- Cook Time: 19 hours