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No Knead Skillet Bread
1 package active dry yeast (or 2 ¼ tsp of bulk) 2 cups lukewarm water ½ tbsp salt 4 ½ cups all purpose flour olive oil rosemary coarse salt
Combine yeast and warm water in large bowl. Add in 1 cup flour and salt. Mix until combined.
Stir in the rest of the flour, one cup at a time until completely incorporated. Cover bowl with plastic wrap and let rise in warm spot for 1 hour. Do not punch the dough down.
Lightly oil a 10 or 12 inch cast iron skillet with olive oil.
Flour your hands, and the top of the dough and shape it into a disc. Place in the skillet. Cover with a towel and allow to rise again for 30 minutes.
Drizzle more olive oil over top, and slash the dough creating an X with a sharp knife. Sprinkle coarse salt and rosemary on top. Bake for 35-40 minutes in a preheated 400F until the top is a golden brown.