Asiago-Crusted Skillet Bread (No Knead)

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Stir the flour, salt, pepper, yeast and garlic in a large bowl. Add 1 cup (100 g) of the asiago and mix. Make a well, pour in the warm water and mix with a spatula or wooden spoon until combined; the dough will be shaggy and sticky. If it is very wet, add 2 tablespoons more flour. Shape gently into a ball, cover the bowl tightly and let it rise for 3 to 3.5 hours at room temperature.
2. Grease a 10- to 12-inch oven-safe skillet. Turn the dough onto a floured surface, shape it into a rough ball, place it in the skillet, cover and rest for 30 minutes while the oven preheats.
3. Preheat the oven to 425°F (218°C).
4. Score a 1/2-inch-deep slash or X on the dough. Press the remaining 1/4 cup (25 g) asiago onto the top.
5. Bake for 30 to 35 minutes, until golden brown. The bread is done when it sounds hollow when tapped or reads 195°F (90°C) in the centre.
6. Remove the bread from the skillet and cool on a rack for 20 minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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