Homemade Rosemary Skillet Bread 🥖 #how #bread #shorts

4 1/3 cups bread flour
2 1/4 tsp active dry yeast (iused my bread machine yeast)
1/2 TBSP fine sea salt or kosher salt
2 cups warm water (about 110 F, NOT HOT water)
about 3 tbsp olive oil (or you can use vegetable oil or canola oil)
rosemary
INSTRUCTIONS
In a large mixing bowl, mix together the flour, yeast, and the salt. You can also add in spices or herbs of choice here. I added about 1 1/2 tbsp of fresh rosemary.
Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a rubber spatula until well combined, then just knead till all combined.
Cover with plastic wrap or a towel and let sit at room temperature until about double in size. This will take about 1 hour
Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
Drizzle some oil on your hands. Rub the oil on your hands, this will help the dough not stick. Gently release the dough from the sides of the bowl and then gather it all up in your hands.
Place the dough in the oiled skillet, cover loosely with plastic wrap (add toothpicks if needed to keep the plastic wrap from sticking) Let it rise again until full of air - about 1 more hour
Preheat the oven to 400ºF.
spread a little more oil over the top of the bread, and score the dough with a knife creating an X or a few slices across the top. Sprinkle with coarse salt and rosemary if desired.
Bake for 35-40 minutes until the top is brown.