Rosemary No Knead Skillet Bread

• Vegan

• Produce

  • 2 Of fresh rosemary, springs
  • 2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 package Active dry yeast
  • 4 1/3 cups All-purpose flour
  • 1/4 tsp Italian seasoning
  • 1/2 tbsp Kosher salt
  • 1 Sea salt, coarse

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on gatherforbread.com

Description

Ingredients

• 1 package active dry yeast (2¼ teaspoons yeast)
• 2 cups lukewarm water
• 4⅓ cups all-purpose flour
• ½ tablespoon kosher salt
• 2 tablespoons chopped fresh rosemary
• ¼ teaspoon Italian seasoning
• 1 tablespoon olive oil, for brushing
• coarse sea salt, (to taste) for topping
• 2 springs of fresh rosemary, chopped, for topping

Directions

• In a large bowl combine yeast and water. Add one cup of flour, salt, rosemary and Italian seasoning. Stir with a wooden spoon. Continue to add flour one cup at a time stirring as you add. Stir until there are no dry flour spots.
• Cover with a loose lid or plastic wrap. Let rest for 1 hour.
• Lightly oil the bottom of a large (10 or 12) oven proof skillet. Do not punch dough down. Generously sprinkle flour over the dough. Coat hands with flour. Using floured hands shape dough into a round disc. Place it in the oiled skillet. Cover with a towel and let rise for 30 minutes.
• Meanwhile preheat oven to 400 degrees.
• After the 30 minutes rise, brush olive oil over bread. Sprinkle with coarse sea salt and top with fresh rosemary.
• Bake for 35-40 minutes or until golden brown. If using a thermometer, internal bread temperature will be about 200 degrees.
• After 10 minutes you can transfer to a rack to cool.
• Garnish with fresh rosemary.