Easy No Knead Rosemary and Olive Skillet Bread

Preparation time: 5 minutes; Resting time: 1½-2 hours; Baking time: 35-45 minutes; Makes: 1 loaf

Original Recipe 

Ingredients

• 550g (41/3) cups all-purpose flour
• 1 ½ teaspoons Fleischmann’s instant yeast or 1 ½ teaspoons active dry yeast
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon sugar
• 2 cups (16fl oz, 473ml) lukewarm water
• 3 tablespoons olive oil
• Extra, olive oil
 to drizzle
• Rosemary sprigs to garnish

Instructions:

1. Preheat the oven to 425ºF (220ºC) ten minutes before using. Lightly oil the bottom and sides of a 10-12 inch oven-proof skillet. Set aside.
2. Whisk the flour, instant 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)-the dough will be slightly sticky.
3. If using active dry yeast: place a cup of warm water in a bowl and sprinkle the yeast on top and wait 10-15 minutes until it becomes frothy. Whisk the flour, salt, rosemary and sugar in a large bowl. Make a well in the centre. Add 1 cup warm water, the rehydrated  yeast and 3 tablespoons olive oil to the well. Stir with a wooden or metal spoon until all the flour is just incorporated ( do not knead or over-stir)-the dough will be slightly sticky.
4. Transfer the slightly sticky dough to a bowl liberally oiled with olive oil. Cover the bowl with cling film and set aside to rise for 1 hour.
5. 
Do not punch down the dough. Oil your hands liberally with olive oil and lift the dough off the bowl and shape into a disk OR 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). I have tried both methods and prefer oiling my hands.
6. Place the dough in the prepared skillet, cover loosely with a large plastic bag, and allow to rise for another 40-60 minutes, depending on the room temperature.
7. Drizzle a little more oil over the top of the risen bread, make a deep cross in the centre  with a sharp knife or the tip of a small scissor (I forgot to do this). Sprinkle with coarse salt and rosemary leaves.
8. 
Bake 35-45 minutes until the top is a deep brown colour and the dough feels hollow if tapped at the bottom.
9. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

• I baked about 45 minutes at 425ºF (220ºC). The next time I baked it for 35 minutes after cooking dinner so the oven had pre-heated for a long time. My average baking time is 40 minutes (13 June 2021).
•  The time taken will depend on the size and height of the bread and how early you pre-heat the oven.
• Last Updated: 13 June 2021

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