Ingredients
Scale
- 3 cups all-purpose flour or bread flour (plus extra for dusting)
- 1 ½ cups warm water (about 100°F)
- 1 teaspoon active dry yeast
- 1 ½ teaspoons sea salt
- 1 cup fresh spinach, finely chopped and squeezed dry
- ¾ cup feta cheese, crumbled
- ½ teaspoon garlic powder (optional)
Instructions
- In a large mixing bowl, whisk together the flour, yeast, salt, and garlic powder. Add the finely chopped spinach and crumbled feta, tossing them in the flour to coat. Pour in the warm water. Use a sturdy spoon or a spatula to stir the mixture until a shaggy, sticky ball forms and no dry flour remains. 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. Let the dough rest for at least 12 hours, though 18 hours is ideal for the best flavor. During this time, the dough will double in size and become dotted with little bubbles on the surface.
- Place your empty Dutch oven (with the lid) into the oven and preheat it to 450°F (230°C). While the oven heats, turn the sticky dough out onto a well-floured surface. Gently fold the edges toward the center to form a round loaf. Place the dough onto a piece of parchment paper, cover it lightly, and let it rest for 30 minutes while the pot gets scorching hot.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper by the corners and lower the dough (and the paper) into the pot. Put the lid back on and bake for 30 minutes. The steam trapped inside creates that iconic artisan crust. After 30 minutes, remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown.
- Lift the bread out of the Dutch oven and place it on a wire cooling rack. Resist the urge to cut into it immediately! Let the bread cool for at least 30 minutes. This allows the internal structure to set so you do not end up with a gummy texture.
- Cook Time: 19 hours 0 minutes