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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,