Instructions

1. First, in a glass bowl large enough to fit in the Instant Pot, mix together the flour, salt, yeast and 2 tablespoons of the fresh rosemary. Then, add in the water and mix with a spatula or wooden spoon until just incorporated, taking care not to over mix. Note, the mixture will be very sticky and shaggy, like the photo above.https://vimeo.com/562312658

2.  After that, place a trivet on the bottom of the Instant Pot, I used the top of a large mason jar turned upside down. Then, place the trivet directly onto the heating unit, as shown in the photos and the video– you will remove the inner cooking pot for this recipe

3. Next, cover the glass bowl with plastic and place on the trivet in the pot. Then, turn on the yogurt setting and turn the vent to “venting”. Set for 4 hours to proof.

4. When the dough is done proofing, it should be double in size. If not, proof another 30 minutes.

5. Preheat the oven to 450 degrees F and place a dutch oven with cover in the cool oven to warm up.

6. Turn the dough out on a floured counter and gently shape into a ball. I do this by pulling a corner up and to the center of the dough, then turn and repeat with the remaining 3 corners. Then I flip the dough over and shape into a smooth ball– this technique helps to stretch the dough one last time before baking and provide height and structure.

7. Brush with olive oil and sprinkle with sea salt and the remaining rosemary. Let stand on the counter while the oven is preheating.

8. Carefully remove the hot dutch oven from the oven and uncover. Gently place the dough ball into the dutch oven (I added a piece of parchment paper to prevent sticking) and cover. Place back in the oven and cook for 30 minutes covered. Remove lid and bake an additional 15 minutes until golden brown.

9. Remove bread from oven and let cool completely before slicing and serving. Cover any leftovers, which should last for 2-3 days.