Cheesy Garlic Cast Iron Bread - Rise and Bake with Julie

Prep Time:10

Cook Time:20

Rise Time:30

Total Time:1

Servings: slices

2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tbsp. instant yeast or active dry yeast (see note if using active dry yeast)
1 tsp. salt
1 tsp. granulated sugar
¾ c. (180 g) water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast)
1 tbsp. (15 g) olive oil replace with neutral oil if using sweet topping option
1 clove garlic minced - omit if using sweet topping option

Prepare the Dough: In a large mixing bowl, combine flour, instant yeast, salt, and sugar. Add warm water, olive oil, and minced garlic. Stir until a soft dough forms. Knead on a lightly floured surface or in your stand mixer for 4 minutes until smooth and elastic.
Shape and Rise: Lightly grease a 12-inch cast-iron skillet with olive oil. Transfer dough to the skillet, gently stretching to fit evenly. If dough resists, let it rest for 5 minutes and stretch again. Cover with a damp cloth and let rise in a warm place for 30 minutes.
Make the Topping: In a small bowl, mix softened cream cheese, softened butter, garlic powder, dried parsley, salt, and oregano until smooth and creamy.
Assemble: Preheat oven to 425°F (220°C). After rising, evenly spread the cream cheese butter topping over the dough.
Bake: Bake for 20-23 minutes until golden and crispy. Let cool slightly in the skillet.
Serve: Transfer to a cutting board, slice into strips, and serve warm as an appetizer or side.

Using Active Dry Yeast: If using this type of yeast, you'll need to proof your yeast in a small bowl with water (90-110°F) and a pinch of sugar.
Extra Crunch: Sprinkle 1/4 cup of fresh Parmesan on top before baking for a crispier, cheesier crust.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F (220°C) for 5 minutes.
Versatility: Skip the topping for a plain version that pairs well with other spreads, like herbs or sweet glazes for dessert. Perfect for last-minute dinners when you can’t make French bread.