Cast-Iron Skillet Bread with Rosemary Olive Oil
- 1 T. sugar
- 1 C. warm water,
- 1 package active dry yeast
- 2 1/4 C. flour
- 2 t. sea salt
- 1/4 C., plus more for drizzling, The Olive Tap’s Rosemary Olive Oil
- Garlic, cheese, and fresh rosemary–OPTIONAL
In a large bowl, dissolve sugar with 1/2 cup of the water. Check the temperature with a candy thermometer. When the temperature is around 110 degrees, sprinkle yeast on top and let sit for 5 minutes, allowing the yeast to ‘proof’ by becoming foamy.
Add the remaining 1/2 cup water, flour, 1/2 teaspoon of the salt, and the 1/4 cup of Rosemary Olive Oil. Stir with a wooden spoon until mixed well and a ball begins to form. Feel free to add more olive oil or flour as needed to achieve the right consistency.
On a floured surface, knead the bread well for about 5 minutes, adding extra flour as needed to keep it from sticking. Form the dough into a ball and coat well with the olive oil. Return it to the bowl and allow to rise for about an hour, lightly covered with a towel or plastic wrap.
Brush a 10″ or 12″ cast-iron skillet with olive oil. Press the dough evenly into the skillet. Score the top with the back of a knife blade and drizzle with Rosemary Olive Oil and remaining salt. Add any optional ingredients, such as your favorite cheese, garlic slices, etc.
Allow to rise an additional 30 minutes and preheat oven to 400 degrees. Bake in hot oven for about 20-25 minutes. Remove and allow to cool slightly wire rack. Slice and serve warm with more olive oil!
Recipe and photo by Jennifer Thornton, Ohio