Ingredients
Wet Ingredients
- 1 cup warm water (heated to 110°F ± 5°F)
- ¾ cup canned pumpkin puree
- 2 tablespoons olive oil (plus more for greasing and brushing)
Dry Ingredients
- 1 packet yeast (active dry, instant, or quick rise – 2 ¼ teaspoons)
- 3 ¼ cups all-purpose flour (plus more if needed)
- ½ tablespoon fine grain sea salt
Herbs and Toppings
- 2 tablespoons roughly chopped fresh rosemary
- Fresh rosemary leaves (for topping, optional)
- Flaky or coarse sea salt (for topping, optional)
Instructions
- Mix Wet Ingredients: In a large mixing bowl or the bowl of a standing mixer, combine the warm water, yeast, pumpkin puree, chopped fresh rosemary, sea salt, and olive oil. Whisk or stir until the yeast and salt are fully dissolved to create a uniform base for the dough.
- Add and Mix Flour: Add the all-purpose flour to the wet mixture. Mix thoroughly until very well combined. If using a standing mixer, mix on medium speed for about 3-5 minutes to help develop gluten for a better bread texture.
- First Rise: Cover the bowl with a damp towel or plastic wrap. Allow the dough to rise undisturbed for approximately 2 hours or until it doubles in size, providing a light and airy crumb.
- Preheat Oven: Preheat the oven to 450°F (232°C) to ensure it’s hot enough for baking the bread with a crispy crust.
- Shape the Dough: Transfer the risen dough to a floured surface carefully to preserve the air pockets. Shape it gently into a loaf without pressing too hard. Use parchment paper to assist with shaping and moving the dough if needed.
- Prepare for Baking: Place the shaped loaf on parchment paper. Lightly brush the top with olive oil. Optionally, score the loaf with a sharp knife in an “X” shape. Sprinkle fresh rosemary leaves and flaky sea salt on top for a fragrant, decorative crust.
- Bake Covered: Using the edges of the parchment paper, transfer the loaf and paper into a Dutch oven. Cover with the lid and bake for 35 minutes. The covered baking steams the bread, helping it rise well and develop the crust.
- Bake Uncovered: Remove the Dutch oven lid and continue baking for an additional 5-10 minutes until the crust turns golden brown and crisp.
- Cool Bread: Remove the bread from the Dutch oven and transfer it to a cooling rack. Allow it to cool completely for at least one hour before slicing to ensure the interior sets properly and slices cleanly.
Notes
- Ensure water temperature is close to 110°F to activate the yeast without killing it.
- You can preheat the Dutch oven before placing dough inside to get an even better crust.
- If you don’t have fresh rosemary, dried can be used but reduce quantity as dried is more concentrated.
- This recipe works best with all-purpose flour, but bread flour can be substituted for a chewier crust.
- Allowing the bread to cool completely before slicing improves texture and prevents gummy crumbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
