Rosemary and Garlic No-Knead Skillet Bread

• Vegan

• Produce

  • 2 Garlic cloves
  • 2 tbsp Rosemary, fresh leaves

• Baking & Spices

  • 1 package Active dry yeast
  • 4 1/3 cups All-purpose flour
  • 1/2 tbsp Kosher salt
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on diethood.com

Description

Ingredients

• 2 cups lukewarm water (105-degrees Fahrenheit)
• 1 package active dry yeast (2-1/4 teaspoons)
• 1/2 tablespoon kosher salt
• 4-1/3 cups all-purpose flour, divided
• 2 tablespoons fresh rosemary leaves
• 2 garlic cloves, minced
• 2 tablespoons olive oil, divided
• sea salt

Directions

• In a large mixing bowl, combine water and yeast.
• Add 1 cup of flour and salt; stir with a wooden spoon until combined.
• Stir in rosemary leaves and minced garlic.
• Add remaining flour, one cup at a time, stirring until thoroughly combined.
• Cover with plastic wrap and set in a warm spot to rise for 1 hour.
• Add a tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil.
• Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.
• Cover with a kitchen towel and let stand for 30 minutes.
• Preheat oven to 400 Fahrenheit.
• Drizzle remaining olive oil over the top and sprinkle with sea salt.
• Score the top of the loaf with some shallow knife cuts.
• Bake for 30 to 35 minutes, or until top is nicely browned.
• Remove from oven and turn the bread out onto a wire cooling rack.
• Leave to cool for a few minutes.
• Serve.

Nutrition