Roasted Garlic Skillet Bread
We finished a list of recipes to try! And we enjoyed every single one of these skillet breads.
I made my own roasted garlic for this recipe, doing so the day before. Then our plans changed and it was awhile before I remembered to make this bread. Fortunately, roasted garlic keeps a while in the refrigerator, particularly if it's sitting in olive oil. I used a full three tablespoons of garlic in our bread; next time it doesn't need quite so much. Not only does this make a great accompaniment to soup, it also goes well with fried eggs for breakfast.
1 teaspoon dry yeast
2 cups lukewarm water
1-3 tablespoons mashed, roasted garlic
Mix flour, salt and yeast in a very large bowl. Add water 1 cup at a time, combining all dry ingredients with first cup of water before adding second cup. Add the garlic and incorporate it evenly into the dough. (It may be easiest to use your hands for this step.)
Cover and let rise at room temperature anywhere from 8-12 hours – overnight or morning to evening.
Preheat oven to 400 degrees and put cast iron skillet in the oven to preheat at the same time. WITH OVEN MITTS, remove hot pan from the oven, wipe bottom of pan lightly with olive oil and set on stove top.
Turn out risen dough onto floured surface, a rubber spatula can help here, and gently – you don’t want to accidentally punch down the rise! – shape into a ball. Transfer dough ball from the floured surface to hot pan. (I wasn't exactly sure what to expect with this step, but fortunately whatever I did didn't ruin the bread. It was a pretty moist, floppy dough. Maybe next time I'll add more flour.)
If desired, use floured kitchen scissors to cut a cross in the top of your loaf, and sprinkle generously with sea salt. Bake for 45-50 minutes until the loaf is a beautiful golden brown and the bottom, tapped, makes a slightly hollow sound.
Remove from pan immidiately and allow to cool for at least 10 minutes on a wire rack before cutting. This is important because, with cast iron, the bread will continue to cook if left in the pan.
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