Skillet Bread-No Knead

By MJH

Ingredients

• 1 package active dry yeast (2 1/4 tsp if measuring from bulk yeast)
• 2 cups lukewarm water
• 1/2 TBSP kosher salt
• 4 1/3 cups all-purpose flour
• olive oil
• rosemary

Details

Adapted from bakerbettie.com

Preparation

Step 1

Combine yeast and warm water in a large bowl or pitcher.

Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.

Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.

Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour.
Take all of the dough and shape into a disk. (it will be sticky)

Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.

Preheat the oven to 400ºF.

Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.

Bake for 35-40 minutes until the top is a deep brown color.