My mom doesn’t like clutter. She keeps a few cookbooks, but most of the time she photocopies recipes, cuts them up, and puts them in a pocket folder. Sometimes I find a gem among them.. and this is one.
HERBED SKILLET BREAD
1 tblsp sugar
1 cup warm water, divided
1 package active dry yeast
2 1/4 cups flour
2 tsps sea salt
1/4 cup + 2 tblsps olive oil
2 cloves garlic, thinly sliced
2 sprigs fresh rosemary, chopped
In a large bowl, dissolve the sugar in 1/2 cup of the warm water. Sprinkle the yeast on top and let it sit for 5 minutes. Add the remaining 1/2 cup water, the flour, 1/2 tsp of the salt, and 1/4 cup olive oil. Stir with a wooden spoon until well blended and the mixture forms a soft dough.
Turn the dough onto a well-floured board and knead until smooth, about 10 minutes. Add additional flour as necessary to prevent the dough from sticking.
Form the dough into a ball and place in a large, lightly oiled bowl. Turn to coat with the oil. Seal the bowl tightly with plastic wrap and let the dough rise for 45 minutes.
Coat the bottom and sides of a 10-inch skillet with 1 tblsp olive oil. Place the dough in the skillet and press it evenly into the bottom of the pan. With a sharp knife, score the top lightly in a crisscross pattern. Brush with the remaining 1 tblsp olive oil and sprinkle the garlic and rosemary over the top. Sprinkle with the remaining 1 1/2 tsp sea salt. Let rise for 20 minutes.
While the bread is rising, position a rack in the center of the oven and preheat ofen to 400F.
Place the skillet in the hot oven and bake for 20 to 25 minutes, until crust is a light golden color. Remove from the pan right away and place on a wire rack to retain the crisp crust. Drizzle a little olive oil over the top, slice into wedges, and serve warm.