Ingredients
Scale
- 3 cups (375g) All-purpose flour or Bread flour
- 1 ½ teaspoons Salt
- ½ teaspoon Active dry yeast
- 1 ½ cups Warm water (about 100°F)
- ⅓ cup High-quality basil pesto (store-bought or homemade)
- Extra flour for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt, and active dry yeast until well combined. Pour the warm water into the center of the dry ingredients. Use a sturdy spoon or a dough whisk to stir until a shaggy, sticky ball forms and no dry streaks of flour remain. Do not worry about the appearance; it should look messy.
- 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 dotted with bubbles on the surface. This slow rise is what creates the artisan texture and flavor.
- Lightly flour a clean work surface. Gently scrape the dough out of the bowl. Flatten it slightly into a rectangle. Spread the pesto evenly over the surface of the dough. Fold the edges of the dough over the pesto toward the center, creating a ball. The pesto will marble through the dough as you fold. Place the dough on a piece of parchment paper, cover 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). Heating the pot is crucial for achieving a crispy crust. Let the pot heat for at least 30 minutes while the dough finishes resting.
- Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough and lower it into the hot pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12-15 minutes until the crust is a deep golden brown. Carefully remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
- Cook Time: 19 hours