Spinach, Onion, and Garlic Artisan Bread

A simple, no knead bread, this aromatic Oil, Spinach, Onion, and Garlic Artisan Bread features a moist crumb, crusty exterior, and hints of black pepper and thyme woven into every slice.

Serves: 1 loaf = 15 slices
Prep Time: 3 hours – Cooking Time: 43 minutes – Total Time: 3 hours 43 minutes

Helpful equipment

  • Dutch oven or large, oven-proof pot
  • Flat, rigid spatula
  • Parchment paper
  • Mixing bowl


  • 1.5 cups + 2 tbsp. all-purpose flour, spooned and leveled
  • 1/2 cup carbalose flour, spooned and leveled (or all-purpose flour)
  • 1.5 tsp instant yeast
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 4 tbsp. oil
  • 1/4 cup chopped onion
  • 1/2 bulb garlic, minced (about 7 cloves)
  • 1/4 cup chopped, fresh spinach
  • 1/2-3/4 cup warm water between 105F - 115F


Step 1
In a large mixing bowl, combine all-purpose flour, carbalose flour, yeast, salt, black pepper, and thyme. Use a whisk to thoroughly blend the dry ingredients. 

Step 2
Stir in the onion, minced garlic, and fresh spinach. 

Step 3
Slowly pour warmed water into the mixing bowl while folding the ingredients with a large, flat spatula. 

Step 4
Continue folding until the flour forms a cohesive, sticky dough. Adjust the consistency by adding water if the mixture appears too dry or more flour if the flour is overly wet. Cover the bowl with plastic wrap and let the dough rise for 1.5-2 hours until it doubles in size.

Step 5
Prepare parchment paper to line the bottom of the Dutch oven.

Step 6
Once the dough has doubled in size, gently shape it using floured hands. Start by taking a bottom edge and stretching it up and over toward the opposite side. Repeat this process around the edge until the dough forms a round ball. (Optional) Shape the dough into a steep, oval shape.

Step 7
Transfer the dough, seam side down, onto the parchment paper-lined Dutch oven. Use a sharp blade to score the bread about 1/2 inch deep down the middle, along the long side. 

Step 8
Cover the  dough and let it rest for 30 to 60 minutes until it puffs up. Meanwhile, preheat the oven to 450F (232C).

Step 9
Once the dough has rested, cover the Dutch oven with a lid and bake for 30 minutes. Then, carefully remove the lid and bake for an additional 13 minutes until the top is golden brown. 

Step 10
When done (the internal temperature should read above 190F (88C)), remove the loaf from the oven and allow it to cool on a wire rack before slicing.


  • The bread can be stored at room temperature for a day. 
  • For longer storage, slice the bread once fully cooled, place the slices in a freezer safe bag, and store them in the freezer. To enjoy, detach a slice and allow it to thaw on the counter before consuming.

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