INGREDIENTS

• 450g bread flour + extra for shaping
• 2 tsp instant yeast (or 1 sachet)
• 2 tsp salt
• 80g grated parmesan
• 2 Tbsp rosemary, finely chopped
• 375ml lukewarm water

METHOD

1. In a large bowl, combine flour, yeast, salt, parmesan, and rosemary. Mix, then add water. Stir until a shaggy dough forms. Cover and let it rise in a warm place until doubled in size (45 minutes to 2 hours).
2. Preheat oven to 250°C (fan) and place cast iron pot inside.
3. Lightly flour a surface and turn out the dough. Fold edges to form a rough ball. Transfer onto baking paper, seam-side down and slash the top.
4. Remove pot from oven. Carefully place dough (with baking paper) into the pot. Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.
5. Cool on a wire rack for 15 minutes before slicing. Enjoy!

Note: You can make this ahead. After Step 1, cover and refrigerate the dough for up to 2 days. When ready to bake, remove from the fridge, let it come to room temperature for about 45 minutes, and continue with Step 2.