GARLIC AND ROSEMARY SKILLET BREAD

At The Vintage Round Top, rosemary holds a special place in our hearts. Not only does it add a wonderfully fragrant flavor to a dish, but it also grows right out front of our No. 1450 cottage! Since rosemary is an evergreen shrub, we're able to pick this fresh herb from our yard and cook it in meals anytime of the year.

Photo by Natalie Lacy Lange

We recently spotted this yummy recipe from The Food Charlatan and decided to put our homegrown herb to the test. This year for Christmas dinner, we decided to ditch the traditional dinner rolls and opt for the more rustic Garlic and Rosemary Skillet Bread. This flavorful artisan bread makes a tasty addition to any Christmas spread, and the aromas will have your home smelling of deliciousness right in time for the guests to arrive!

ROSEMARY SKILLET BREAD

INGREDIENTS

• 1 cup warm water

• 1 tablespoon white sugar

• 1 package active dry yeast (or 1 scant tablespoon)

• 3/4 teaspoon kosher or sea salt

• 1/4 cup olive oil (for the dough)

• 2 and 1/4 cups all-purpose or bread flour, plus more as needed

• 1 tablespoon olive oil (for the skillet)

• 1 tablespoon olive oil (for the top of the bread)

• 2 cloves garlic, thinly sliced

• 2 sprigs fresh rosemary, chopped

• 1/2 teaspoon kosher or sea salt

PREPARATION METHOD

1. In a large bowl or stand mixer, add warm water, sugar, and yeast. Stir together with a spoon, then set a timer for 5 minutes.

2. Mixture should be bubbly and a bit foamy after 5 minutes. If it's not reacting, then start over.

3. Add 3/4 teaspoon salt, 1/4 cup olive oil, and 2 and 1/4 cups flour. Stir together with a spoon until a soft dough forms. Then if you are using a stand mixer, switch to the dough hook and knead for 8-10 minutes. If you're kneading by hand, turn onto a well-floured work surface and knead for 8-10 minutes. Add more flour as needed. You want the dough to be workable but still pretty sticky.

4. Grease a large bowl. Scrape the dough into the bowl, form a ball, and turn to coat the top with oil. Cover with plastic wrap and let rise for 45 minutes. (Hang onto the plastic wrap for the second rise.)

5. Coat a 10-inch cast iron skillet with 1 tablespoon olive oil. Punch down the dough and press it into the bottom of the pan. Use a sharp knife to score the bread on top in a crisscross pattern.

6. Brush the top with 1 tablespoon olive oil. Then sprinkle with garlic, rosemary, and 1/2 teaspoon salt.

7. Cover loosely with plastic wrap and let rise another 20 minutes.

8. Preheat your oven to 400 degrees F.

9. When the bread has risen, bake at 400 for 20-25 minutes.

10. Remove from the oven when the top is light golden brown all over.

11. Remove the bread from the skillet right away and let cool on a wire rack. If you leave it in the pan the crust will get soggy!

12. Drizzle with more olive oil, slice into wedges, and serve hot!

Recipe and Photo source:  The Food Charlatan