Garlic Rosemary Bread
Garlic rosemary skillet bread tastes delicious! Not only the outside is crunchy, but also inside is soft. In addition, the combination of garlic and rosemary aroma will increase your appetite. After you try one piece, it’s hard to stop! And, my kids are craving for it. The best way to eat garlic rosemary bread is with soup and serve as warm. This garlic rosemary skillet bread recipe is very simple, but the taste is fantastic.
I came out with this recipe and I like to add vital wheat gluten and dough enhancer because they make the bread texture even better. Even though you have leftover bread, once you warm them up in the microwave they still taste great. On the other hand, there are few recipes out there, it only uses 1/2 teaspoons of yeast. In reality, it’s hard to wait and let the dough rise over 24 hours because temperature varies and is crucial for dough rising. Therefore, I use 2 teaspoons of yeast instead.
The dough is little moist, so remember to dust flour on your hands before taking the dough out and shape it like a ball. Besides, here is the trick to bake the bread on skillet or cast iron at high temperature, in order to create a crunchy outer layer and soft texture inside. It is because cast iron skillet has great heat retention. As a result, it cooks food with even heat and keep food moist and tasty.
- 1 & 1/4 cup warm water
- 2 teaspoons sugar
- 2 teaspoons dry active yeast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon regular salt
- 1/2 teaspoon kosher salt
- 1 teaspoon vital wheat gluten
- 1 teaspoon dough enhancer
- 1 tablespoon rosemary (fresh or dry)
- 4 cloves garlic (minced)
- 3 cup and 1 tablespoon bread flour more flour to dust hands before taking the dough out
- 1/2 tablespoon vegetable oil for grease the skillet
- 1/2 tablespoon extra virgin olive oil for brushing the bread