Ingredients
3 c a/p flour
1/4 t yeast
2 t chopped fresh rosemary
2 t lemon zest
Preparation
Combine all ingredients in large bowl. Add 1 5/8 c water and stir until blended; the dough will be very shaggy and sticky. Cover bowl and let rise at warm room-temp until surface is dotted w/bubbles, 12-18 HRS
Dump dough out onto lightly floured work surface. Sprinkle with a little flour and fold the dough over on itself once or twice. Cover loosely w/plastic wrap and let rest 15 MIN
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Line skillet with parchment paper, lightly sprayed w/Pam, and put dough in prepared pan to rise. Cover w/cotton towel and let rise 2 HRS
30 MIN before end of rising period, preheat oven and cast iron dutch oven to 450°
Transfer dough, still on the paper, to hot dutch oven. Replace lid and bake 30 MIN. Uncover and continue baking 10-30 more minutes, until done.
