Instructions

• In a medium bowl, whisk together 2 teaspoons instant yeast, 2 teaspoons honey, and 1-1/2 cups warm water. Let sit 5 minutes until creamy or foamy. If it does not foam, the yeast may be inactive—discard and start again.
• In a large bowl, stir together 3 cups flour, 1-3/4 teaspoons salt, 2 teaspoons minced garlic, 1-1/2 tablespoons finely chopped fresh rosemary (or 1 teaspoon dried), 1-1/2 tablespoons finely chopped fresh thyme (or 1 teaspoon dried), and 1/4 teaspoon pepper (optional) until evenly combined.
• Add the yeast mixture to the flour mixture and stir with a rubber spatula until a shaggy dough forms and there are no dry flour streaks.
• Use the spatula to pull the dough to one side and drizzle 1 tablespoon olive oil over it. Turn the dough in the bowl to coat it in oil (the dough will be sticky). Cover the bowl tightly with plastic wrap.
• Let the bowl sit at room temperature (about 70°F / 21°C) for 10–18 hours to rise.
• When ready to bake, move an oven rack to the center position and preheat the oven to 450°F (230°C). Place a lidded cast-iron pot (oven-safe) in the oven to heat for 30 minutes.
• Sprinkle 1 tablespoon flour on a clean work surface. Use a spatula to scrape the dough from the bowl onto the floured surface. Sprinkle the remaining 1 tablespoon flour over the top. Gently fold the sides inward with a spatula or dough scraper about six times to form a rough ball.
• Transfer the dough ball onto a large piece of parchment paper, flipping it so the seam side is down. Gently shape it into a round. Optional: score the top with 3–5 slashes using a sharp knife or lame.
• Carefully remove the heated pot from the oven. Lift the parchment with the dough and place both into the hot pot. Drizzle the remaining 1 teaspoon olive oil over the top of the dough. Cover with the lid.
• Bake covered for 30 minutes. Remove the lid and continue baking 13–20 minutes more, until the top is a deep golden brown and the loaf sounds hollow when tapped in the center.
• Using the parchment, lift the bread from the pot and transfer it to a wire cooling rack. Let cool for 30 minutes before slicing. Serve with butter and flaky sea salt if desired.