Ingredients:
3 cups of all-purpose flour
3 cloves of minced garlic
1 tablespoon of finely chopped fresh rosemary (add more for enhanced flavor)
1 ¼ teaspoons of kosher salt
¾ teaspoon of freshly ground black pepper
½ teaspoon of instant yeast
1 ½ cups of room-temperature water
2 tablespoons of cornmeal for dusting
Instructions:
In a sizable mixing bowl, stir together the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and yeast.
Add water and mix using a wooden spoon or your hand, until you achieve a wet and sticky dough, about 30 seconds.
Securely cover the bowl with plastic wrap and let it rest at room temperature. The dough should develop bubbles on the surface, which takes about 18 to 24 hours.
Prepare a 10-inch cast iron skillet by lightly oiling it or applying nonstick spray, then dust with cornmeal.
On a surface dusted lightly with flour, gently form the dough into a round shape.
Place the dough in the prepared skillet, cover with a clean kitchen towel, and allow it to rise at room temperature. Wait until the dough doubles in size and a gentle poke doesn’t bounce back, approximately 2 hours.
Preheat your oven to 450 degrees F. Bake the bread until it turns golden brown, about 30-40 minutes.
Prep Time: 10 mins | Cooking Time: 40 mins | Total Time: 50 mins | Servings: 8