Rustic No-Knead Italian Herb Bread by Peacelovedough

Ingredients

• 2 cup warm water (105-110°f)
• 0.5 tbsp sugar
• 2.25 tsp active dry yeast
• 3.5 cup bread flour
• 2 tsp salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tbsp italian seasoning blend
• 2 tbsp parmesan cheese, grated
• 2 tbsp extra virgin olive oil

Instructions

1. Combine warm water, sugar, and yeast in a bowl; let sit for 5-8 minutes until frothy.
2. Add olive oil, salt, garlic powder, onion powder, italian seasoning, and parmesan; whisk to combine.
3. Stir in bread flour using a rubber spatula until a shaggy, slightly sticky dough forms.
4. Cover the bowl and let rest for 20 minutes.
5. Perform the first round of stretch and folds: dip fingers in water, grab the edge of the dough, stretch it up, and fold it over the center; repeat four times around the bowl, then flip the dough over.
6. Repeat the stretch and fold process three more times, spacing each round 20-30 minutes apart.
7. Cover and let the dough rest for 1 hour until doubled in size and airy.
8. Dust a piece of parchment paper with flour, gently transfer the dough onto it, and shape into a ball by pulling edges toward the center.
9. Cover with the bowl and let rest for 30 minutes while preheating the dutch oven in the oven at 450°F.
10. Score the top of the dough with a sharp knife or razor.
11. Place the dough into the preheated dutch oven, add 2-3 ice cubes to the bottom, cover with the lid, and bake for 30 minutes.
12. Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown.