Easy No Knead Skillet Bread - Baker Bettie

Prep time: 1 hour 35 mins
Cook time: 40 mins
Total time: 2 hours 15 mins
Serves: 1 Loaf
Bread Author: Baker Bettie  - Recipe site
Ingredients 1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
2 cups lukewarm water
½ TBSP kosher salt
4⅓ cups all­purpose flour
olive oil
rosemary

Instructions

1. Combine yeast and warm water in a large bowl or pitcher.
2. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
3. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
4. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
5. Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
6. Preheat the oven to 400ºF.
7. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
8. Bake for 35-­40 minutes until the top is a deep brown color

Note: Thyme and Oregano as substitute for rosemary. I use a 9.5 inch skillet. Between steps 2 and 3 I like to switch to a new oil coated bowl makes punching down and taking the loaf out easier.