Found this recipe and it reminded me of the bread that we used to have at Macaroni Grill. I haven't been there in 10 years, but still think about their bread. This version tastes pretty similar. It's a very simple bread but with the rosemary on top, it's something special!
Total Time: About 2 hours.
Yield: 1 loaf
Source: Baker Bettie, "Easy No-Knead Skillet Bread"
Ingredients:
- 1 package active dry yeast (or 2 1/4 tsp. of yeast)
- 2 cups lukewarm water
- 1/2 Tbsp kosher salt
- 4 cups all purpose flour
- olive oil
- rosemary
- kosher salt
Steps:
- Combine yeast and warm water in a large bowl.
- Using a wooden spoon, add in 1 cup of flour and the salt. Mix until combined. Stir in the rest of the flour, 1 cup at a time, until incorporated. I couldn't get any more than 3 1/2 cups mixed in. The dough was fighting back. But, even with 1/2 a cup less, the bread was wonderful!
- Cover with plastic wrap. Rise for 1 hour.
- Do not punch down the dough. Lightly oil the bottom of a 10 or 12 inch iron skillet.
- Sprinkle the top of the dough with a good amount of flour. Cover hands with some flour. Take the dough and shape it into a disk. The dough will be sticky.
- Place in the skillet, cover loosely with a towel. Let rise another 30 minutes.
- Preheat oven to 400 degrees F.
- Drizzle a little more olive oil on top of the bread. Slash the dough with a knife, creating an "X". Sprinkle with additional salt and rosemary.
- Bake 35-40 minutes, until the top if a deep brown color.
- Eat bread as it is, or put a little butter inside. Yum!
