Welcome to my kitchen, darlings! There is nothing—absolutely nothing—that rivals the primal, soul-soothing magic of pulling a hot, crusty loaf of bread from the oven. This isn't just baking; it is an act of pure love, a way to turn simple flour and water into a warm embrace for your family. This skillet bread is my "thank you" to the slow weekends, filling the home with the intoxicating perfume of toasted yeast and piney rosemary. It is rustic, imperfect, and utterly magnificent.
About This Dish
This bread is a celebration of texture and aroma. Imagine a shatteringly crisp crust that sings when you tap it, giving way to a pillowy, airy crumb that is steaming and tender. The olive oil infused into the skillet creates a golden, fried bottom that is savory and rich, while the fresh rosemary and flakes of sea salt on top provide a herbaceous, salty crunch in every bite. It is effortless artisan quality, right from your cast iron.
⏱ Prep Time: 15 mins (+ rise time) | 🔥 Cook Time: 40 mins | 🍴 Servings: 8 slices | 🔥 Calories: 190 kcal
🌿 The Pantry
3 cups all-purpose flour or bread flour 1 packet (2 1/4 tsp) active dry yeast 1 1/2 cups warm water (about 110°F) 1 teaspoon sugar or honey 1 1/2 teaspoons kosher salt 2 tablespoons extra virgin olive oil (for the dough) 2 tablespoons extra virgin olive oil (for the skillet) 2 sprigs fresh rosemary, leaves stripped and chopped 1 sprig fresh rosemary, whole for garnish 1 tablespoon flaky sea salt (Maldon is wonderful here)
The Method
Begin by awakening the yeast in a large mixing bowl; combine the warm water and sugar, sprinkling the yeast on top and letting it sit until it becomes creamy and frothy, like the foam on a cappuccino. Once the yeast is alive and bubbling, stir in the olive oil, chopped rosemary, and salt. Gently fold in the flour with a wooden spoon or spatula until a shaggy, sticky dough forms. There is no need to knead this dough until your arms ache—just ensure all the flour is hydrated. Chef’s Tip: If the dough looks too dry, add water a tablespoon at a time; it should be tacky and loose, not stiff. Cover the bowl with a warm, damp cloth and let it rest in a draft-free spot until it has doubled in size and looks bubbly and proud.
While the dough enjoys its beauty sleep, prepare your canvas. Generously coat a 10-inch cast-iron skillet with the remaining olive oil, ensuring the bottom and sides are slick. Gently punch down the risen dough to release the air and transfer it into the oiled skillet. Press it out toward the edges with your fingertips, creating little dimples as you go. Cover it once more and let it rise for another 30 minutes while you preheat your oven to 400°F (200°C). The dough should look puffy and soft before it meets the heat.
Just before baking, brush the top lightly with a little more olive oil and sprinkle generously with the flaky sea salt and the whole rosemary sprig for that rustic finish. Slide the skillet into the hot oven and bake until the top is a deep, golden brown and the loaf sounds hollow when tapped, usually about 35 to 40 minutes. The house will smell like an Italian bakery, which is the best timer you could ask for. Chef’s Tip: Let the bread cool in the skillet for 10 minutes before turning it out; this allows the crust to set without becoming soggy.
Serving & Storage
Serve this loaf warm, tearing off chunks by hand rather than slicing perfectly—it tastes better that way! 🥖 It pairs beautifully with a dish of balsamic vinegar and oil, or alongside a hearty vegetable stew. To store, wrap the cooled bread tightly in a tea towel or paper bag and keep it at room temperature for up to 2 days. Avoid plastic, as it will soften that glorious crust.
Common Questions
Can I use instant yeast instead of active dry? Yes, absolutely! 🥖 If using instant yeast, you can skip the proofing step in the water and mix it directly into the flour. The rise times will be slightly faster, so keep an eye on your dough.
I don't have a cast-iron skillet. Can I still make this? Of course, darling. 🥘 You can use a round cake pan or a Dutch oven. Just be sure to grease it generously so you get that lovely fried crust effect that the iron usually provides.
Can I add other herbs or mix-ins? Please do! 🧄 Roasted garlic cloves, chopped olives, or thyme are wonderful additions. Fold them in during the initial mixing phase to ensure they are distributed evenly throughout the loaf.
The Final Toast
May your crust be crisp and your home filled with warmth. Happy baking! 🥂
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