Cheesy Garlic Cast Iron Bread
Equipment
- Damp cloth
Ingredients
Dough
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- 1 tbsp instant yeast
- 1 tsp salt
- 1 tsp granulated sugar
- ¾ cup warm water (110°F/43°C) 180g
- 1 tbsp olive oil (replace with neutral oil if using sweet topping option) 15g
- 1 clove garlic, minced (omit if using sweet topping option
Cheesy Garlic Topping
- ½ oz cream cheese, softened 42g
- ¼ cup salted butter, softened 57g
- ¾ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp salt
- ⅛ tsp oregano
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, instant yeast, salt, and sugar. Add warm water (110°F/43°C), 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.
Notes
- Water Temperature: Ensure water is 110°F (43°C) to activate yeast without killing it. Use a thermometer for accuracy.
- 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.
Nutrition
Serving: 1strip
Servings: 8
