Rosemary Skillet Bread
Ingredients:
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
2 ¼ teaspoons instant yeast (1 packet)
1 ½ cups warm water (about 40–45°C)
2 tablespoons olive oil (plus extra for greasing)
2–3 tablespoons fresh rosemary (chopped)
1 teaspoon garlic powder (optional)
Coarse sea salt (for topping)
Instructions:
- Activate the yeast:
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. - Make the dough:
Add flour, salt, olive oil, garlic powder, and half of the chopped rosemary. Mix until a sticky dough forms. - First rise:
Cover the bowl with a clean towel or plastic wrap and let the dough rise for about 1–1.5 hours, or until doubled in size. - Prepare skillet:
Grease a cast iron skillet (or oven-safe pan) with olive oil. Place the dough inside and shape it into a round loaf. - Second rise:
Cover and let it rest again for 30 minutes. - Preheat oven:
Preheat your oven to 220°C (425°F). - Add toppings:
Sprinkle the top with the remaining rosemary and coarse sea salt. You can also drizzle a little olive oil on top. - Bake:
Bake for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. - Cool & serve:
Let the bread cool slightly before slicing. Serve warm with butter or olive
