Rosemary Sea Salt Skillet Bread

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon sea salt for sprinkling

Steps

1. 1 In a large bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
2. 2 Add flour, salt, sugar, and 3 tablespoons of olive oil to the yeast mixture. Stir until a dough forms.
3. 3 Knead the dough on a floured surface for about 5 minutes until smooth.
4. 4 Place dough in a greased bowl, cover with a towel, and let rise for 30 minutes.
5. 5 Heat remaining olive oil in a cast iron skillet over medium heat. Shape dough into a round loaf and place in the skillet.
6. 6 Cover and let rise for another 20 minutes.
7. 7 Preheat oven to 425°F.
8. 8 Uncover the skillet and sprinkle chopped rosemary and sea salt over the dough.
9. 9 Bake for 25-30 minutes, or until golden brown.
10. 10 Let cool slightly before slicing.

Equipment

• Cast iron skillet
• Baking sheet

Variations

• Add grated Parmesan cheese to the dough for a cheesy twist.
• Replace rosemary with thyme for a different herb flavor.

Substitutions

• If fresh rosemary isn't available, use 2 teaspoons of dried rosemary.

Pairings

• Ideal with a bowl of tomato basil soup.
• Pairs well with olive oil and balsamic vinegar for dipping.

Nutrition

Tips

• For extra flavor, brush the warm bread with melted garlic butter before sprinkling rosemary and sea salt.

Storage

Store in an airtight container for up to 2 days. Reheat slices in a warm oven to restore crispiness.

Freezing: Freezes well for up to 1 month. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Perfect with soups, stews, or just slathered with butter.
• Pairs wonderfully with a hearty pasta dish.

FAQ