Wednesday, June 25, 2014

Easy Skillet Bread

I just LOVE bread!  Actually...who doesn't?  There is nothing in the world like a good piece (or loaf) of bread when served with real butter or olive oil. 

I have been working on perfecting a few bread recipes and I am really pleased with how good this easy (no-knead!!!) skillet bread came out.  You know it's good when the people you make it for devour it instantly and immediately request more. 

I will also share the simple recipe for my dipping oil.  Trust me... you will NOT want to make this bread without that dipping oil!



4 1/2 cups of unbleached flour
1 tablespoon sea salt
2 1/4 teaspoon of active dry yeast (or 1 package)
2 cups of warm water (not more than 110 degrees)
1 -2 tablespoons of rosemary infused dipping oil


1.  Combine active yeast and warm water in a large bowl.
2.  Add 1 cup of the measured flour and salt into the bowl with yeast.  Incorporate well.
3.  Continue to add the flour one cup at a time until all is completely blended.
4.  Cover loosely with a lid.  Allow to sit for 1 hour.  DO NOT punch down on the dough!
5.  Lightly oil a medium to large cast iron skillet.
I used the same dipping oil to do so!
6.  Sprinkle some flour over the dough as well as your hands.
7.  Over a clean counter or chopping board gently shape your dough into a disk.
8.  Place your dough into skillet and place a kitchen towel over skilled.  Allow to sit for an additional 30 minutes.
9.  Drizzle 1 to 2 tablespoons of dipping oil over top of the bread.  Slash the dough with a knife forming an "X".
10. Bake at 400 degrees F for 35 minutes or until top starts to turn brown.



1 large garlic bulb (cloves peeled and cut in half)
2 tablespoons  dried rosemary
1 teaspoon cayenne pepper (flakes)
1 teaspoon sea salt
Olive oil


1.  Place your peeled garlic, rosemary, sea salt and cayenne pepper in a pint mason jar.
2. Fill jar three quarters to top with olive oil.
3.  Take small pot and fill halfway with water. 
4.  Place pot on stove and turn to low heat.
5.  Place mason jar inside pot.  Let the oil and herbs get to know each other in this warm water bath for about 30 minutes.  Do not cover jar as water from condensation may inadvertently be introduced into mixture. 
6.  After 30 minutes turn the stove off but let the jar continue to sit in the hot water until ready to use or serve. 
7.  When you are ready,  just spoon oil with bits of herbs into a small plate as shown above.

Any unused portion of the infused oil can remain in the mason jar stored by a sunny window. The flavors will continue to intensify.  But trust me... it will not last long.  It is that good!  You can use this oil in your regular meals as well.

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