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Ingredients
3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary, or , to taste
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast
1 ½ cups water, at room temperature
2 tablespoons cornmeal
Directions
Step 1: Combine Dry Ingredients
In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast. Mix these ingredients thoroughly to ensure even distribution.
Step 2: Add Water
Using a wooden spoon or your hands, add water to the dry ingredients. Mix until a wet, sticky dough forms, which should take about 30 seconds. The dough will be shaggy and sticky—don’t worry, this is exactly how it should look.
Step 3: Let it Rest
Cover the bowl tightly with plastic wrap. Let the dough stand at room temperature until the surface is dotted with bubbles and the dough has risen significantly, about 18 to 24 hours.
Step 4: Prepare Your Skillet
Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray. Sprinkle the bottom with cornmeal to prevent sticking and add a nice crunch to the crust.
Step 5: Shape the Dough
On a lightly floured surface, gently shape the dough into a round. This dough is delicate, so handle it gently to maintain its airiness.
Step 6: Second Rise
Place the dough into the prepared skillet. Cover with a clean dishtowel and let it stand at room temperature until it has doubled in size and does not spring back readily when poked, about 2 hours.
Step 7: Bake
Preheat your oven to 450 degrees F. Once the dough has finished its second rise, place the skillet into the oven. Bake until the bread is golden brown, about 30-40 minutes.
Tips and Tricks
Use Fresh Ingredients: Fresh rosemary and garlic will provide the best flavor. Dried herbs can be used in a pinch, but the flavor won’t be as vibrant.
Room Temperature Water: Make sure your water is at room temperature to ensure proper yeast activation.
Baking Stone Alternative: If you don’t have a cast iron skillet, you can use a baking stone or a regular baking sheet.
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