Recipe: Herbed Skillet Bread (baked in a cast iron skillet)

HERBED SKILLET BREAD
"The aroma of freshly baked bread and rosemary fills your kitchen when this is in the oven. The cast iron skillet acts like a wood-burning oven and makes a wonderful crisp crust. This easy bread is excellent with roast chicken and ribs."



1 tablespoon sugar
1 cup warm water (105 degrees F), divided use
1 package active dry yeast
2 1/4 cups all-purpose flour, plus more as needed
2 teaspoons sea salt, divided use
1/4 cup plus 2 tablespoons olive oil, divided use, plus more for drizzling
2 cloves garlic, thinly sliced
2 sprigs fresh rosemary, chopped

In a large bowl dissolve the sugar in 1/2 cup of the warm water. Sprinkle the yeast on top, and let it sit for 5 minutes.

Add the remaining 1/2 cup warm water, the flour, 1/2 teaspoon of the salt, and 1/4 cup of the olive oil. Stir with a wooden spoon until well blended and the mixture forms a soft dough.

Turn the dough out onto a well-floured board and knead until smooth, about 5 minutes. Add additional flour as necessary to prevent the dough from sticking.

Form the dough into a ball and place in a large, lightly oiled bowl. Turn to coat with the oil. Cover the bowl loosely with a damp tea towel, and let the dough rise for 45 minutes.

Coat the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of olive oil. Place the dough in the skillet and press it evenly into the bottom of the pan. With a sharp knife, score the top lightly in a crisscross pattern. Brush with the remaining 1 tablespoon olive oil, and sprinkle the garlic and rosemary over the top. Sprinkle with the remaining 1 1/2 teaspoons sea salt. Let rise for 30 minutes.

While the bread is rising, position a rack in the center of the oven, and preheat the oven to 400 degrees F.

Place the skillet in the hot oven and bake for 20 to 25 minutes, until the crust is a light golden color. Remove from the pan right away and place on a wire rack to retain the crisp crust. Brush a little olive oil over the top, slice into wedges, and serve warm.

Makes 1 (10-inch) loaf, 8 serving
Source: The Cast Iron Skillet Cookbook, 2nd Edition by Sharon Kramis, Julie Kramis Hearne, Photographs by Charity Burggraaf