Garlic Rosemary Artisan Skillet Bread This artisan-style bread features the aromatic flavors of garlic and rosemary, baked to perfection in a skillet for a delightful crust and tender interior. Ingredients: 3 cups all-purpose flour 3 cloves garlic, minced 1 tablespoon fresh rosemary, finely chopped (or more, to taste) 1 ¼ teaspoons kosher salt ¾ teaspoon ground black pepper ½ teaspoon instant yeast 1 ½ cups room-temperature water 2 tablespoons cornmeal Instructions: In a large mixing bowl, combine flour, minced garlic, rosemary, salt, pepper, and yeast. Pour in the water and mix with a wooden spoon or by hand until a sticky, wet dough forms. This should take about 30 seconds. Cover the bowl tightly with plastic wrap and leave it at room temperature for 18-24 hours until the surface of the dough has bubbles. Lightly grease a 10-inch cast iron skillet with oil or nonstick spray, then sprinkle with cornmeal. Transfer the dough to a floured surface and gently shape it into a round. Place the dough in the prepared skillet, cover with a clean dish towel, and let rise at room temperature for 2 hours, or until it doubles in size and holds an indentation when poked. Preheat your oven to 450°F. Bake the bread in the skillet for 30-40 minutes, or until the crust is golden brown.
