Bread is patient. It doesn’t rush, doesn’t demand, doesn’t overcomplicate itself. It waits, it grows, it fills the kitchen with the kind of smell that makes people wander in, hands in pockets, looking for butter. This sundried tomato, garlic, and rosemary Dutch oven bread started as a simple thing, something to pass the time, but soon became a regular request at events and a gift that’s hard to top.

It’s a bread that knows how to play well with others—whipped feta, salted butter, a hot bowl of soup—but it’s just as good torn apart in warm, uneven pieces, standing over the counter. The trick to a flaky crust? A few ice cubes tossed into the Dutch oven right before baking. The secret to a better flavor? More garlic than you think you need and rosemary that clings to your fingertips as you chop.

And while this version is a favorite, the real beauty of bread is that it belongs to no one and everyone all at once. Swap sundried tomatoes for cinnamon and raisins, or go bold with pepperjack and jalapeños. Just don’t keep it to yourself—bread is meant to be shared.

Some recipes just hit differently, and this is one of them. It’s been requested time and time again, making its way onto menus and tables more times than we can count. Try it once, and you’ll understand why.