Herb-Infused Parmesan Skillet Bread This delightful skillet bread is infused with fresh rosemary and topped with a generous layer of parmesan, creating a crusty exterior and a soft, flavorful interior. Ingredients 2 1/4 teaspoons (1 package) instant yeast 2 cups lukewarm water 4 1/2 cups (574 grams) all-purpose flour 2 tablespoons chopped fresh rosemary, plus more for sprinkling 1 1/2 teaspoons fine salt 3 tablespoons olive oil, divided 1/4 cup grated parmesan cheese Instructions In a large mixing bowl, combine the yeast and lukewarm water. Stir in half of the flour using a wooden spoon until mixed. Incorporate the chopped rosemary, fine salt, and the remaining flour, stirring until well combined. Cover the bowl with plastic wrap and set it in a warm area to rise until it has doubled in size, which should take about 1 hour. Alternatively, you can allow the dough to rise directly in the skillet for the next step. Brush 2 tablespoons of olive oil over the bottom of a 10 or 12-inch cast iron skillet. Lightly flour your hands and the dough, then shape it into a rough disk (its okay if its not perfectly formed). Transfer the dough to the skillet, cover loosely, and let it rise until it becomes puffy, approximately 30 minutes. While the dough is rising, preheat your oven to 400°F. Once the dough has risen, drizzle the remaining olive oil over the top. Use a sharp knife to make an X-shaped slash on the doughs surface. Sprinkle fresh rosemary leaves over the top. Bake for 20 minutes, then take it out and sprinkle the grated parmesan cheese evenly across the bread. Return the skillet to the oven and bake for an additional 20 minutes, or until the bread is golden brown.
