Garlic and Rosemary Skillet Bread

• Vegan

• Produce

  • 2 cloves Garlic
  • 2 sprigs Rosemary, Fresh

• Baking & Spices

  • 1 scant tbsp Active dry yeast
  • 2 1/4 cups All-purpose or bread flour
  • 1 1/4 tsp Kosher or sea salt
  • 1 tbsp White sugar

• Oils & Vinegars

  • 3/8 cup Olive oil

Found on thefoodcharlatan.com

Ingredients

• 1 cup warm water (not hot! not cold! Test it with your fingers. Like a nice warm bath.)
• 1 tablespoon white sugar
• 1 scant tablespoon active dry yeast (or 1 package)
• 3/4 teaspoon kosher or sea salt*
• 1/4 cup olive oil (goes in the dough)
• 2 and 1/4 cups all-purpose or bread flour, plus more as needed
• 1 tablespoon olive oil (for bottom of skillet)
• 1 tablespoon olive oil (for top of bread)
• 2 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary, chopped (or 1 teaspoon dried)
• 1/2 teaspoon kosher or sea salt*

Directions

• In a large bowl or stand mixer, add warm water, sugar, and yeast. Stir together with a spoon, then set a timer for 5 minutes.
• If your mixture is bubbly and a bit foamy after 5 minutes, congratulations! You didnt kill your yeast. If its not reacting, then start over.
• Add 3/4 teaspoon salt, 1/4 cup olive oil, and 2 and 1/4 cups flour. Stir together with a spoon until a soft dough forms. Then if you are using a stand mixer, switch to the dough hook and knead for 8-10 minutes. If youre kneading by hand, turn onto a well-floured work surface and knead for 8-10 minutes. Add more flour as needed. I used an extra 1/4 cup. You want the dough to be workable but it is still pretty sticky. (See photos)
• Grease a large bowl. Scrape the dough into the bowl, form a ball, and turn to coat the top with oil. Cover with plastic wrap and let rise for 45 minutes. (Hang onto the plastic wrap for the second rise.)
• Coat a 10-inch cast iron skillet** with 1 tablespoon olive oil. Punch down the dough and press it into the bottom of the pan. Use a sharp knife to score the bread on top in a crisscross pattern.
• Brush the top with 1 tablespoon olive oil. Then sprinkle with garlic, rosemary, and 1/2 teaspoon salt.
• Cover loosely with plastic wrap and let rise another 20 minutes.
• Preheat your oven to 400 degrees F.
• When the bread has risen, bake at 400 for 20-25 minutes.
• Remove from the oven when the top is light golden brown all over.
• Remove the bread from the skillet right away and let cool on a wire rack. If you leave it in the pan the crust will get soggy!
• Drizzle with more olive oil, slice into wedges, and serve hot!

Nutrition