Skillet Bread A La Carte Recipe

Activate yeast (if desired)

If your yeast is old or you prefer proofing, combine warm water (about 105–115°F / 40–46°C) and sugar in a small bowl, sprinkle yeast over the top, stir gently and wait 5–8 minutes until foamy. If using reliable instant yeast, you can mix it directly into the flour and skip proofing.

In a large mixing bowl, whisk together the all-purpose flour, instant dry yeast (or proofed yeast with liquid), and fine salt so the yeast and salt are evenly distributed.

Make a well in the center of the dry ingredients. Add warm water and 2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a rough, slightly sticky dough forms. If dough looks too dry, add up to 2 tablespoons more warm water; if too wet, add up to 2 tablespoons more flour.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes by hand (or 4–5 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test or spring back when poked.

Lightly oil the mixing bowl with a little olive oil, place the dough ball inside, turning once so all sides are coated. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes (time will vary by temperature).

When doubled, gently punch the dough down to deflate, then turn it out onto a lightly floured surface. Fold it into a smooth ball, then let rest 5–10 minutes while you prepare the skillet.

Preheat the oven to 450°F (230°C) with a 10–12 inch cast-iron or ovenproof skillet placed on the middle rack while the oven heats. Preheating the skillet ensures a crisp bottom and good oven spring.

Carefully remove the hot skillet from the oven (use oven mitts). Add 1 tablespoon olive oil and swirl to coat the bottom and sides.

Shape the rested dough into a round about the diameter of the skillet (it should be slightly smaller to allow room to spread). Transfer the dough to the hot oiled skillet, seam side down. Gently press it to fit the pan but avoid compressing all the air out of the dough.

Use a sharp knife or bench scraper to score 3 shallow slashes across the top (about 1/4" deep) to control expansion. Alternatively, dimple the surface with your fingertips to create a focaccia-like top.

Dot the top with small pieces of the unsalted butter (or brush with remaining olive oil) and scatter chopped fresh herbs if using. Sprinkle the coarse sea salt evenly over the top.

Place the skillet back in the preheated oven and bake for 18–22 minutes until the crust is deeply golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). Rotate the skillet halfway through if your oven has hot spots.

If you prefer an extra-crisp top, for the last 2–3 minutes switch to broil on high and watch closely so it doesn't burn.

Remove the skillet from the oven and transfer the bread to a wire rack. While still hot, brush the top lightly with the remaining 1–2 tablespoons of melted butter (or olive oil) to add flavor and sheen. Let cool at least 15 minutes before slicing so the crumb sets.

Slice the bread into wedges or thick slices and serve warm. This skillet bread is excellent with olive oil and balsamic, softened butter, or alongside soups, stews and salads.

Store cooled bread wrapped at room temperature for up to 2 days, or slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster oven or skillet to refresh crust.