Ingredients
- white wheat flour530 g
- warm water350 ml
- olive oil2 tbsp
- sugar1 tbsp
- dry yeast7 g
- salt1.5 tsp
Preparation
Place the flour, dry yeast, sugar and salt into a large bowl.
Make a well in the flour and pour warm water in it.
Mix everything together, then knead it in the bowl to incorporate all the flour.
Knead the dough for 10 minutes until it becomes smooth and workable.
It’s best to use a kitchen robot with a dough hook.
Cover the bowl with a plastic shower cap or damp kitchen towel and leave to prove in a warm place for 30 minutes.
Form the dough into a round loaf shape by first gathering and pinching the ends together, tightening the dough’s surface. Then turn the dough over and rotate it with upturned palms, gently pushing it in at the same time, making a ball shape.
Transfer the dough into an oil-coated cast iron pan.
Cover the dough and leave it to prove for a further 30 minutes.
In the meantime, heat the oven to 200°C.
Cut a cross in the top of the dough using a razor or sharp knife, then put the pan into the heated oven.
Skillet bread needs to be baked for 20–25 minutes.
Place it onto a cooling rack as soon as you take it out of the oven and spread melted butter on it.
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