1/4 c plus 2 tb olive oilk divided, plus more for drizzling
2 cloves garlic, thinly sliced
2 sprigs fresh rosemary chopped
In large bowl, dissolve sugar in 1/2 c warm water, Sprinkle yeast on top and let sit for 5 minutes. Add remaining 1/2 c water, flour, 1/2 tsp salt and 1/4 c olive oil. Stir with wooden spoon until well blended and forms a soft dough.
Turn dough out onto well floured board and knead until smooth about 5 minutes. Add additional flour as necessary to keep from sticking.
Form into a ball and place in a large, lightly oiled bowl. Turn to coat with oil. Cover loosely with damp towel and let rise for 45 minutes.
Coat bottom and sides of 10 in skillet with 1 tb of oil. Place dough in skillet and press evenly into bottom. With sharp knife,score top in crisscross pattern. Brush with 1 tb olive oil, and sprinkle garlic and rosemary on top. Sprinkle with remaining 1 1/2 tsp sea salt. Let rise for 30 minutes.
Position rack in center of oven and preheat to 400. Place skillet in hot oven and bake 20-25 min or until golden. remove from pan and cool on wire rack Brush olive oil on top and cut into wedges. Serve warm.
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