How awesome is this? This yummy, dense bread reminds me of a fluffier foccaccia AND is bake in a non-stick pan or skillet!
All you need is a 10-12 inch skillet with higher sides (preferably non-stick) and a top of some sort you can fit on top. Make sure you plan ahead far enough because it does need to rise for 60 minutes total (minimum). Inspired by Baker Bettie's No Knead Skillet Bread.
- 2 1/4 tsp Active Dry Yeast
- 2 cups of warm water
- 1/2 tbsp salt (don't skimp on this!)
- Olive oil (approximately 1 tbsp)
- Optional: 2-3 tbsp chopped olives, 1.5 tbsp rosemary,2 cloves roasted garlic
In a large bowl, mix together water and yeast. Add 1 cup of flour and the salt to the bowl and mix together. Slowly (about 1/4 cup at a time) add the rest of the flour, along with rosemary and/or olives if using. Knead a little bit until well combined. Leave in the bowl in a warm place and let it rise for 30-60 minutes (longer is better). While it rises, make the rest of your dinner, or do a short yoga class or dance around a bit. Once it rises, place the ball on a well floured surface and using your hand, flatten into a 10 to 12 inch disc. Place in an oiled skillet, cover with a towel and let it rise for 15-30 minutes (again, longer is better). Cook the bread, covered over medium heat. The bread will take about 15 minutes on the first side, you will know when its ready to flip when the sides are firm and surface is lightly browned. Cook on the second side at medium-low heat for about 15 minutes, or until lightly browned. Take off heat, and leave covered for about 5 minutes. The bread should sound a bit hollow when you tap it. Once its cool enough, slice into 12 pieces using a sharp bread knife. Best enjoyed dipped with a good balsamic vinegar and oil!