Ingredients

The following ingredients have 7 Servings
  • 2 1/4 cups all-purpose or bread flour (plus more as needed)
  • 1 Tablespoon sugar
  • 1 package rapid rise instant yeast
  • 1 1/4 teaspoons sea salt (divided)
  • 3/8 cup olive oil (divided)
  • 1 cup water
  • 2 cloves garlic (sliced thin or 1 teaspoon minced garlic)
  • 2 sprigs fresh rosemary (about 1 Tablespoon, chopped or 1 teaspoon dried rosemary)

Instruction

  • In a large mixing bowl, combine flour, sugar, yeast and ¾ teaspoon salt.
  • Warm 1/4 cup olive oil and water to 125-130 degrees. Add to dry mixture and stir with a spoon until a soft dough forms.
  • Use a stand mixer with a dough hook and knead for 2 minutes (with a KitchenAid on speed 2) or by hand for 8-10 minutes. You may need to add up to 1/4 cup more flour if the dough is sticky to the touch. The dough has been kneaded properly when it forms a ball and none is left on the bowl.
  • Cover bowl with towel and let dough rest for 10 minutes. Punch down.
  • Pour 1 Tablespoon of oil into the bottom of a 10” cast iron skillet. Form a ball with the dough and place in center of skillet.
  • Cut a criss-cross pattern in center of dough so steam can escape while baking. 
  • Brush remaining tablespoon of olive oil on top of dough. Combine minced garlic with chopped fresh rosemary sprigs (about 2 Tablespoons) and 1/2 teaspoon sea salt and sprinkle over top.
  • Cover dough with towel and let rise for another hour.
  • Preheat oven to 400 degrees.
  • Bake for 20-25 minutes. Bread is done when it has a nice golden color all over.
  • Remove from skillet and place on wire rack.
  • Serve warm with additional olive oil for dipping.