Another thing I love about this recipe by Baker Bettie is the fact that only one dish gets harmed in the making. Mix up the ingredients in the same skillet you cook in, and you only have to wash that one! That’s a huge win in my book, and I know all of you will adore that fact, too. Who has time to wash dishes? This bread may be simple and cozy, but it looks beautiful enough to serve to guests as well. Try this out yourself to see how addictive fresh bread can get every day. Thanks again to Baker Bettie for my new obsession.

 

Ingredients

1 package active dry yeast (2 & 1/4 tsp if measuring from bulk yeast)

2 cups lukewarm water

1/2 TBSP kosher salt

4 & 1/3 cups all-purpose flour

olive oil

rosemary

Instructions

Combine yeast and warm water in a large bowl or pitcher.

Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.

Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.

Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10″ or 12″ skillet works well).

Sprinkle a good amount of flour on top of the dough and then cover hands with flour.

Take all of the dough and shape into a disk.

Place in the skillet, cover loosely with a towel and allow to rise for another 30 minutes.

Preheat the oven to 400ºF.

Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.

Bake for 35-40 minutes until the top is a deep brown color.

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Quick tip: If your bread isn’t rising, it could be too cold in your kitchen. Try turning your oven on to the lowest setting and setting the bread on top of the stove.

Recipe and image courtesy of Baker Bettie