Description
This easy no-knead skillet bread uses simple pantry ingredients and bakes up with a crisp crust and soft center. Perfect beginner homemade bread.
Ingredients
- 4 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons fine salt
- 2 cups warm water (about 105–110°F)
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
Instructions
- Whisk together the flour, yeast, salt, and rosemary in a large bowl until combined.
- Pour in the warm water and stir with a spoon until a sticky, thick dough forms with no dry flour remaining.
- Cover the bowl with a clean towel. Let the dough rise at room temperature until doubled, about 90 minutes.
- Coat the bottom and sides of a 10-inch oven-safe skillet generously with 1 tablespoon of the olive oil.
- Drizzle the remaining oil over the dough. Lightly oil your hands. Gently gather the dough and shape it into a loose round.
- Transfer the dough to the skillet, cover loosely, and let rise again until puffy, about 30 minutes.
- Preheat the oven to 400°F.
- Score the top of the dough with a shallow X using a sharp knife.
- Bake for 35 minutes until the top is golden and the loaf sounds hollow when tapped.
- Remove the loaf from the oven. Cool in the skillet for at least 45 minutes before slicing.
Notes
- This bread pairs well with soups, salads, or as a base for sandwiches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American