* Exported from MasterCook *
Bread, Garlic and Rosemary Skillet
Recipe By :Anne
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Main Dish
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- not hot! not cold
1 tablespoon white sugar
1 tablespoon active dry yeast -- 1 pkg
3/4 teaspoon kosher salt -- or sea salt*
1/4 cup olive oil -- goes in the dough
2 1/4 cups all-purpose flour -- or bread flour, plus
more as needed
1 tablespoon olive oil -- for bottom of skillet
1 tablespoon olive oil -- for top of bread
2 cloves garlic -- thinly sliced
1 teaspoon dried rosemary -- or 2 sprigs fresh chopped
1/2 teaspoon kosher salt -- or sea salt*
Serves 6-8
In a large bowl or stand mixer, add warm water, sugar, and yeast.
Stir together with a spoon, then set a timer for 5 minutes.
If your mixture is bubbly and a bit foamy after 5 minutes,
congratulations! You didn't kill your yeast. If it's not reacting,
then start over.
Add 3/4 teaspoon salt, 1/4 cup olive oil, and 2 1/4 cups flour. Stir
together with a spoon until a soft dough forms. Then if you are using
a stand mixer, switch to the dough hook and knead for 8-10 minutes.
If you're kneading by hand, turn onto a well-floured work surface and
knead for 8-10 minutes. Add more flour as needed. I used an extra 1/4
cup. You want the dough to be workable but it is still pretty sticky.
Grease a large bowl. Scrape the dough into the bowl, form a ball, and
turn to coat the top with oil. Cover with plastic wrap and let rise
for 45 minutes. (Hang onto the plastic wrap for the second rise.)
Coat a 10" cast iron skillet** with 1 tablespoon olive oil. Punch
down the dough and press it into the bottom of the pan. Use a sharp
knife to score the bread on top in a crisscross pattern.
Brush the top with 1 tablespoon olive oil. Then sprinkle with garlic,
rosemary, and 1/2 teaspoon salt.
Cover loosely with plastic wrap and let rise another 20 minutes.
Preheat your oven to 400F.
When the bread has risen, bake at 400F for 20-25 minutes.
Remove from the oven when the top is light golden brown all over.
Remove the bread from the skillet right away and let cool on a wire
rack. If you leave it in the pan the crust will get soggy!
Drizzle with more olive oil, slice into wedges, and serve hot!
Notes:
*If you don't have kosher or sea salt, table salt will work fine.
Just use a little less each time. (Don't fill your half teaspoon all
the way to the top)
**If you don't have a cast iron skillet, I bet this would work great
in a 9x9" pan. The bottom of the bread might not get quite as crispy
but it will still be delicious!
S(Internet Address):
"http://thefoodcharlatan.com/2016/10/18/garlic-and-rosemary-skillet-bread-recipe/";
Yield:
"6 to 8"
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Per Serving (excluding unknown items): 230 Calories; 11g Fat (41.5%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 296mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0617