Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water 105-110°F
- Olive oil for brushing
- Coarse salt for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour, yeast, and salt. Pour in the warm water and stir until a dry, shaggy dough forms.
- Lightly oil the liner of your Instant Pot and transfer the dough into it. Close the lid with the valve set to vent, then switch to the 'Yogurt' setting for 4 hours. The dough is ready when it has doubled in size and shows tiny bubbles on the surface.
- Transfer the dough onto a lightly floured surface and gently shape it into a tight loaf. Preheat your oven to 450°F with a Dutch oven placed inside to heat. Brush the loaf with olive oil and sprinkle with coarse salt.
- Place the dough (on parchment paper, if available) into the preheated Dutch oven, cover, and bake for 30 minutes. Then remove the cover and bake for an additional 15 minutes until golden brown. Allow the bread to cool before slicing.
