Skillet Bread

Ingredients

1 packet active dry yeast (2 1/4 tsp)

2 cups lukewarm water

4 1/3 cups all-purpose flour

1/2 tablespoon kosher salt

1/4 cup sundried tomatoes, chopped

1/2 tablespoon fresh thyme, chopped

1/2 tablespoon fresh rosemary, chopped

course sea salt flakes (such as Maldon salt)

olive oil

Method

In a large bowl stir the yeast into the warm water. Add one cup of flour to the yeast mixture. Stir until combined.

Add the sun dried tomatoes and the thyme. Add the remaining flour and the kosher salt. Mix until the dry ingredients are completely combined.

Cover the bowl with plastic wrap. Allow dough to rise for 1 hour.

Preheat the oven to 400°F. Lightly oil the bottom of a 12" skillet.

Cover your hands with flour and sprinkle a generous amount of flour over the top of the dough.

Gently remove the dough from the bowl and place it into the skillet. Try not to deflate the dough too much.

Cover the dough in the skillet with a tea towel and allow to rise for another 30 minutes. Drizzle a little more oil over the top of the dough. Slash the dough with a knife creating an X.

Sprinkle rosemary and some course sea salt over the top.



Bake for 35 to 40 minutes until the top is deep golden brown.

Buon appetito!