Description
No-Knead Skillet Bread with Rosemary
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon instant yeast
1 ½ cups warm water
2 tablespoons olive oil (for greasing and brushing)
2 teaspoons fresh rosemary, chopped (plus extra for garnish)
Flaky sea salt (for sprinkling)
Instructions
Mix the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
Gradually add the warm water and mix with a wooden spoon until a sticky dough forms.
Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 8-12 hours, or until doubled in size.
Prepare the Skillet:
Preheat your oven to 450°F (230°C).
Grease a cast-iron skillet (10-12 inches) with 1 tablespoon of olive oil.
Shape the Dough:
Lightly flour your hands and transfer the dough onto a floured surface.
Gently shape it into a round loaf and place it into the prepared skillet.
Second Rise:
Cover the skillet with a kitchen towel and let the dough rise for another 30 minutes.
Add Toppings:
Brush the top of the dough with the remaining olive oil.
Sprinkle with chopped rosemary and flaky sea salt.
Bake:
Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and crusty on top.
Cool and Serve:
Allow the bread to cool slightly before slicing. Serve warm with butter, olive oil, or your favorite dip!
Prep Time: 10 minutes (active) + rising time
Cook Time: 30 minutes
Servings: 6-8
This no-knead bread is perfect for beginner bakers and pairs beautifully with soups, salads, or as a standalone snack!
