Easy No Knead Rosemary and Olive Skillet Bread

The best part of this bread is the olive oil and rosemary. Please do not substitute the olive oil with other vegetable oils. You can sub the rosemary with oregano or thyme if you wish but my favourite combo is rosemary-olive. I think an addition of some chopped olives would be great too. How was your weekend?  Ours was spent watching “Spiderman: Homecoming” Don’t we ever get tired of these fantasy characters? My posting has been rather slow of late. Too many things to do over summer. I wish you a very happy week!

Lift the dough off the bowl and oil the bowl with olive oil. Place the dough, cover with cling film and set aside to rise for 1 hour.

Lift the dough off the bowl and shape into a disk.. Place the dough in the prepared skillet, cover loosely with a towel, and allow to rise for another 30 minutes.

Bake 40-50 minutes until the top is a deep brown colour and the dough feels hollow if tapped at the bottom.

Easy No Knead Rosemary and Olive Skillet Bread

Original Recipe 

Ingredients

  • 550g (41/3) cups all-purpose flour
  • 1 ½ teaspoons Fleischmann’s instant yeast
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon sugar
  • 2 cups lukewarm water
  • 3 tablespoons olive oil
  • Extra, olive oil
 to drizzle
  • Rosemary sprigs to garnish

Instructions:

  1. Preheat the oven to 400ºF (200ºC) ten minutes before using. Lightly oil the bottom and sides of a 10-12 inch oven-proof skillet. Set aside.
  2. Whisk the flour, yeast, salt, rosemary and sugar in a large bowl. Make a well in the centre. Add the warm water and 3 tablespoons olive oil to the well. Stir with a wooden or metal spoon until all the flour is incorporated ( do not knead).
  3. Lift the dough off the bowl and oil the bowl with olive oil. Place the dough, cover with cling film and set aside to rise for 1 hour.
  4. 
Do not punch down the dough. Sprinkle a good amount of flour on top of the dough and then cover your hands with flour. Lift the dough off the bowl and shape into a disk. (it will be sticky) OR oil your hands liberally with olive oil and lift the dough off the bowl and shape into a disk. (I used olive oil)
  5. Place the dough in the prepared skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
  6. Drizzle a little more oil over the top of the bread, make a deep cross in the centre  with a sharp knife (I forgot to do this). Sprinkle with coarse salt and rosemary leaves.
  7. 
Bake 40-50 minutes until the top is a deep brown colour and the dough feels hollow if tapped at the bottom.

Points to Note

  • I baked about 45 minutes at 400ºF (220ºC). The bread didn’t brown to my satisfaction so next time I baked it at try 425ºF. The temperature used will depend on your oven.

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4 thoughts on “Easy No Knead Rosemary and Olive Skillet Bread

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