Today is a big day, you guys. Juliet’s Sweets is dipping into the world of savory baked goods! Could Juliet’s Savories be on its way? I don’t know quite about that, but I do have a super-delicious, super-easy savory bread recipe to share with you!
This Parmesan Rosemary Skillet Bread is every Italian-style bread-lover’s dream. I had some fresh rosemary in my refrigerator left over from some soup I made, and it was just too fragrant not to use. My grandpa, who you can read about in my last few posts, was a lover of all foods Italian and savory, and this bread reminds me of him. I wish I had the chance to share a slice of this bread with him, but I know he’s smiling down on me, loving that I’m carrying on his Italian traditions.
For those of you slightly intimidated by making bread from scratch, this recipe is the perfect starter. It doesn’t require any kneading, and it’s baked in a skillet, rather than a loaf pan, so you can impress your friends and family with the fancy round artisan shape 🙂 The bread takes about two hours to make overall, including rising time, so you can make it around 5 pm and have it warm out of the oven to go with your dinner!
This bread develops a nice, crispy crust with a soft and chewy interior… it’s impossible to have just one piece. I had some fresh out of the oven dipped in marinara sauce with olives and spinach, and boy, it was perfect. Try it with some balsamic vinegar and olive oil, cut it up and make a caprese sandwich, or dip it in soup. Just try it. You won’t be disappointed.
Parmesan Rosemary Skillet Bread
Lightly adapted from Handle the Heat
Prep time: 15 min (plus 1 1/2 hours of rising time)
Cook time: 40 minutes
Yield: One 10-inch cast iron round skillet
- 1 package instant yeast (2 1/4 teaspoons)
- 2 cups lukewarm water
- 4 1/4 cups all-purpose flour
- 2 tablespoons fresh, chopped rosemary (plus some extra for sprinkling on top)
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese, divided into 2 1/4 cups
- In a large bowl, gently stir together the yeast and water. Mix in half of the flour, then add in the rosemary and salt. Pour in the rest of the flour and combine. Let it sit on the counter, the bowl covered in plastic wrap, for one hour.
- In the cast iron skillet, brush 2 tablespoons of olive oil on the bottom and sides, and shape the dough gently into a disc. You can put some flour on your hands if the dough is too sticky to work with, but it doesn’t have to be a perfect disc by any means. Pop it in the skillet, cover it wish a kitchen towel, and let it rise for 30 more minutes.
- While it’s rising, preheat your oven to 400*F.
- With the leftover olive oil, drizzle it evenly on top of the bread, and cut a big X in the bread. In the X cracks, sprinkle in 1/4 cup of parmesan, and distribute the extra rosemary around the top.
- Bake for 20 minutes, take out the bread, and sprinkle the other 1/4 cup of parmesan on top. Bake for another 20 minutes, or until golden brown on top. Don’t wait for it to cool too much before digging in!