Rosemary Parmesan Skilled Bread
Original recipe from www.handletheheat.com with a few modifications by yours truly. So delicious, the combination of rosemary and parmesan make this the perfect accompaniment to soup or salad, or stand alone with or without butter!
Ingredients
Scale
- 2 Cups of Lukewarm Water
- One Packet of Instant Yeast (2 1/4 Teaspoons)
- 4 1/2 Cup Bread Flour
- 3 Tablespoons dried Rosemary (I did not chop this- I crumbled it in my hand to both make the dried rosemary into smaller pieces and release natural oils.
- 1 1/2 Teaspoon Salt
- 3 Tablespoons Olive Oil
- 1/3 Cup Freshly grated Parmesan Cheese
Instructions
- Place yeast and warm water in a large mixing bowl.
- Combine flour slowly, stirring with a wooden spoon or plastic spatula.
- Incorporate rosemary, salt, and mix until combined.
- Cover bread dough with a clean, warm, damp towel and leave in a warm spot to double in size. (I left mine over night, but it was ready for the next step in an hour or so).
- Place two tablespoons of olive oil in the cast iron skillet, making sure to oil the surfaces where the bread dough will touch.
- With floured hands, remove dough from the bowl, shape into a ball, and place in the oiled skillet.
- Preheat oven to 400*
- Allow bread dough to rise a second time in the skillet, approximately 30 minutes.
- Right before placing dough in the oven, pour remaining olive oil on the dough and brush to cover the top surface.
- Make a slash on the top of the bread in an X shape with a sharp knife.
- Sprinkle additional rosemary on top of the bread.
- Bake in a 400* for 25 minutes.
- Pull Bread out of the oven, sprinkle liberally with the Parmesan cheese, and return to the oven.
- Bake for an additional 20-25 minutes, when golden brown.