Easy No-Knead Skillet Bread

• Vegan

• Produce

  • 1 Rosemary

• Baking & Spices

  • 1 package Active dry yeast
  • 13 2/3 cups All-purpose flour
  • 1/2 tbsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Liquids

  • 2 cups Water

Found on bakerbettie.com

Ingredients

• 1 package active dry yeast (2 & 1/4 tsp if measuring from bulk yeast)
• 2 cups lukewarm water
• 1/2 TBSP kosher salt
• 4 & 1/3 cups all-purpose flour
• olive oil
• rosemary

Directions

• Combine yeast and warm water in a large bowl or pitcher.
• Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
• Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
• Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10 or 12 skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
• Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
• Preheat the oven to 400ºF.
• Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
• Bake for 35-40 minutes until the top is a deep brown color.