Description
This rustic, artisan-style bread is baked to perfection in a cast-iron skillet, yielding a crusty exterior and a soft, airy interior. Infused with fresh rosemary and aromatic garlic, it makes a wonderfully warm and fragrant accompaniment to any meal.
Ingredients
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3 cups all-purpose flour (plus extra for dusting)
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1 1/4 tsp active dry yeast
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1 1/4 tsp salt
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1 1/4 cups warm water
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2 tbsp olive oil (divided)
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3 cloves garlic, minced
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2 tbsp fresh rosemary, chopped (plus extra sprigs for top garnish)
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Coarse sea salt or flaky salt, for sprinkling
Instructions
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Mix the Dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tablespoon of olive oil, stirring until a sticky dough forms.
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First Rise: Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 2 to 3 hours, or until doubled in size.
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Shape and Rest: Gently deflate the dough and shape it into a round loaf. Place the dough directly into a greased cast-iron skillet, cover loosely, and let it rise for another 30 minutes.
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Add Toppings: Preheat your oven to 400°F (200°C). Use a sharp knife or razor to score the top of the loaf. Brush the remaining olive oil over the surface, then scatter the minced garlic, chopped rosemary, and coarse sea salt evenly across the top, finishing with whole rosemary sprigs.
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Bake: Bake in the preheated oven for 25 to 35 minutes, or until the crust is golden-brown and sounds hollow when tapped. Cool slightly before slicing and serving.
