In a large bowl, combine the flour, salt, and yeast. Add the warm water, garlic, and olive oil and mix with a spoon until combined. The dough will be quite loose—that’s how it’s supposed to be.
Cover the bowl with plastic wrap or a cloth and set aside in a warm place for 10-12 hours (preferably overnight). After this time, dust the counter with flour, turn the dough over, and shape it into a loaf. Don’t knead it—just gently shape it.
Place the loaf on a baking sheet lined with parchment paper, sprinkle with herbs and coarse salt.
Bake in a preheated oven at 220°C (420°F) for about 25-30 minutes, until the crust is golden brown and crispy.
Cool on a wire rack to keep the crust crispy.
This is bread that tastes like it came from the best bakery, but it practically makes itself. Save this recipe because I guarantee you’ll be making it again and again.
