Adapt this Skillet Bread to your own tastes and whims by substituting the Rosemary Fused Olive Oil with either the Basil or Jalapeño Fused Olive Oils, or Holiday Herb. Delicious!!
- 1 T. sugar
- 1 C. warm water,
- 1 package active dry yeast
- 2 1/4 C. flour
- 2 t. any Olive Tap flavored Sea Salt
- 1/4 C., plus more for drizzling, The Olive Tap’s Rosemary Fused Olive Oil
- Garlic, cheese, and fresh rosemary–OPTIONAL
Directions:
- In a large bowl, dissolve sugar with 1/2 C. of the water. Check the temperature with a candy thermometer. When the temperature is around 110 degrees, sprinkle yeast on top and let sit for 5 minutes, allowing the yeast to ‘proof’ by becoming foamy.
- Add the remaining 1/2 C. water, flour, 1/2 t. of the salt, and the 1/4 C. of Rosemary Fused Olive Oil. Stir with a wooden spoon until mixed well and a ball begins to form. Feel free to add more olive oil or flour as needed to achieve the right consistency.
- On a floured surface, knead the bread well for about 5 minutes, adding extra flour as needed to keep it from sticking. Form the dough into a ball and coat well with the olive oil. Return it to the bowl and allow to rise for about an hour, lightly covered with a towel or plastic wrap.
- Brush a 10″ or 12″ cast-iron skillet with olive oil. Press the dough evenly into the skillet. Score the top with the back of a knife blade and drizzle with Rosemary Fused Olive Oil and remaining salt. Add any optional ingredients, such as your favorite cheese, garlic slices, etc.
- Allow to rise an additional 30 minutes and preheat oven to 400 degrees. Bake in hot oven for about 20-25 minutes. Remove and allow to cool slightly wire rack. Slice and serve warm with more olive oil!
Recipe and photo by Jennifer Thornton, Ohio
Recipe originally appeared at https://theolivetaprecipes.com/recipes/cast-iron-skillet-bread-with-rosemary-olive-oil/
