Monday, 30 July 2012

Herbed Skillet Bread


Fresh baked bread and rosemary will fill your whole house when you make this.  This turned out so delicious.  Its the kind of bread you have at a restaurant that you have to restrain yourself from finishing the whole basket because it is so good.  The cast iron skillet acts like a wood-burning oven and makes a wonderful crisp crust.  It is such an easy bread that goes well with so many things.

Herbed Skillet Bread

  • 1 Tbl. sugar
  • 1 cup warm water, divided
  • 1 package active dry yeast
  • 2 1/4 cups all purpose flour, plus more as needed
  • 2 tspns. sea salt, divided
  • 1/4 cup plus 2 Tbl. olive oil, divided plus more for drizzling
  • 2 garlic cloves, thinly sliced
  • 3 sprigs fresh rosemary, chopped
-In a large bowl, dissolve the sugar in 1/2 cup of the warm water.  Sprinkle the yeast on top and let it sit for 5 minutes.  Add the remaining 1/2 cup water, the flour, 1/2 tspn. salt, and 1/4 cup of the olive oil.  Stir with a wooden spoon until well blended and the mixture forms a soft dough.  Turn the dough out onto a well floured counter and knead smooth, about 10 minutes.  Add additional flour as necessary to prevent the dough from sticking.  Form the dough into a ball and place in a large, lightly oiled bowl.  Turn to coat with the oil.  Seal the bowl tightly with plastic wrap and let the dough rise for 45 minutes. Coat the bottom and sides of a 10 inch skillet with 1 Tbl. of olive oil.  Place the dough in the skillet and press it evenly into the bottom of the pan.  With a sharp knife, score the top lightly in a crisscross pattern.  Brush with the remaining 1 Tbl. olive oil and sprinkle with garlic and rosemary over the top.  Sprinkle with remaining 1 1/2 tspns. sea salt.  Let rise for 20 minutes.

-While the bread is rising, position a rack in the center of the oven and preheat oven to 400 degrees.  Place the skillet in the hot oven and bake for 20-25 minutes, until the crust is a light golden color.  Remove from the pan right away and place on a wire rack to retain the crisp crust.  Drizzle with a little olive oil over the top, slice into wedges and serve warm.  Enjoy!

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