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Garlic and Rosemary Skillet Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 17 Jun 2017 18:17:39 -0700
v117.n024.1
* 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"
                                     - - - - - - - - - - - - - - - - - - -

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