I made this delicious cast iron skillet bread last night for dinner to have with spaghetti and meatballs. Well, spaghetti for the boys, I’m having it with something of the cheesy cream of vegetable soup I also made today!
Here are the ingredients for it.
I began by putting the warm water, yeast and 2 cups of the flour in the bowl of my stand mixer.
I mixed it all up to make a very runny dough.
I added the rosemary, parmesan, salt and the remaining 2 cups of flour.
I mixed this up to form a slightly sticky dough ball. I covered it and let it rise for an hour.
Once it had doubled in size, I floured my hands and shaped it into a loaf.
I poured 2 tbsp. of olive oil into the skillet and using a pastry brush, spread it all over.
I put the loaf in the skillet then drizzled it with the lasting tbsp of olive oil, sprinkled it with about a tsp of rosemary and cut an X in the top.
Then set it in a warm place to rise for another hour.
I baked it at 400 degrees for about 35 minutes until it was golden brown and cooked through.
Doesn’t it look delicious? The smell was almost my undoing!
Parmesan and Rosemary Skillet Bread
Preparation Time: 20 minutes Rising Time: 2 hours Baking Time: 35 minutes Servings: 1 loaf
- 4 cups flour
- 2 cups warm water
- 2 1/2 tsp yeast
- 2 tsp rosemary
- 1 1/2 tsp salt
- 1/2 cup grated parmesan
- 3 tbsp olive oil
- 1 tsp rosemary for sprinkling
- In bowl of stand mixer, combine warm water, yeast and 2 cups of the flour.
- Mix to form a runny dough.
- Add rosemary, parmesan, salt and the remaining flour.
- Mix to form a slightly sticky dough ball.
- Cover and let rise in a warm place for one hour.
- Pour 2 tbsp of olive oil into the skillet and using a pastry brush coat entire skillet.
- With floured hands, shape dough into a loaf.
- Drizzle remaining tbsp of olive oil over the loaf, sprinkle with second amount of rosemary and cut an X in the top.
- Let rise again for another hour.
- Preheat oven to 400 degrees.
- Bake for 35 – 40 minutes until golden brown and cooked through.
- Slice and enjoy.