Description
Discover the rustic charm and delicious taste of Herb-Infused Parmesan Skillet Bread, a no-knead bread that anyone can make. Perfect for any meal of the day, this bread features the aromatic essence of fresh rosemary and a rich topping of Parmesan cheese that forms a delightful crusty exterior, complementing a soft, delectable interior.
Ingredients
Scale
- 2 1/4 teaspoons (1 package) instant yeast
- 2 cups lukewarm water
- 4 1/2 cups (574 grams) all-purpose flour
- 2 tablespoons chopped fresh rosemary, plus more for sprinkling
- 1 1/2 teaspoons fine salt
- 3 tablespoons olive oil, divided
- 1/4 cup grated parmesan cheese
Instructions
- Preparing the Yeast Mixture Combine the instant yeast with lukewarm water in a large mixing bowl, stirring until the yeast is fully dissolved. Begin to add half of the flour, mixing steadily with a wooden spoon until smooth.
- Adding Ingredients Stir in the chopped fresh rosemary and fine salt into the mixture. Gradually add the remaining flour, continuing to stir until everything is well incorporated. Cover the bowl with plastic wrap and set aside in a warm location to allow the dough to double in size, typically taking about 1 hour.
- Preparing the Skillet Brush 2 tablespoons of olive oil over the bottom of a 10 or 12-inch cast iron skillet. Lightly flour your hands and the surface of the risen dough, then shape it into a rough disk before placing it into the skillet. Cover loosely and let it rise until it becomes puffy, which should take about 30 minutes.
- Baking the Bread Preheat your oven to 400°F (204°C). After the second rise, drizzle the remaining tablespoon of olive oil over the dough. Make a decorative X-shaped slash on the top of the dough with a sharp knife. Sprinkle additional fresh rosemary leaves over the dough. Bake for 20 minutes, then remove from the oven to evenly sprinkle the grated Parmesan cheese over the top. Return to the oven and bake for another 20 minutes, or until golden brown.