Asiago-Crusted Skillet Bread
This no-knead asiago-crusted bread, baked in a skillet, is the easiest way to enjoy homemade bakery-style bread!
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
4 hours, 30 minutes
Yield
1 loaf; 10-12 servings
Ingredients
- 3 and 1/4 cups (423g) bread flour, plus more as needed
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 and 1/4 teaspoons Platinum Yeast (1 packet)
- 2 cloves garlic, minced
- 1 and 1/4 cups (125g) shredded asiago cheese, divided
- 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)
Instructions
- In a large bowl, mix together the bread flour, coarse salt, black pepper, yeast, and minced garlic.
- Add 1 cup of the shredded asiago cheese and stir to combine.
- Create a well in the center, then pour in the warm water. Mix until combined; the dough will be sticky.
- If the dough is extremely wet, add an additional 2 tablespoons of flour.
- Shape the dough into a ball and cover the bowl tightly. Let it rise for 3 to 3.5 hours at room temperature.
- Grease a 10- to 12-inch oven-safe skillet with oil or butter.
- Turn the dough onto a floured surface and shape it into a ball. Place it in the skillet and cover it. Allow it to rest for 30 minutes while preheating the oven to 425°F (218°C).
- Score the dough with a sharp knife, making a shallow cut about 1/2 inch deep, and sprinkle the remaining asiago cheese on top.
- Bake for 30–35 minutes, until golden brown and hollow sounding when tapped. An internal temperature of 195°F (90°C) indicates doneness.
- Remove from the oven, let cool on a rack for 20 minutes before slicing.
Nutrition Information
Nutrition details will vary based on ingredients. Approximate values per serving:
- Calories: 150
- Carbohydrates: 28g
- Protein: 5g
- Fat: 3g
- Sodium: 300mg
Helpful Tips
You can refrigerate the dough for up to 8 hours after the initial rise. To freeze, bake the bread, allow it to cool, then wrap tightly and freeze for up to 3 months.
