We’ve adapted the original Fennel Seed recipe that Sweet Paul posted, but the core is still the same (and still simple!). We found ourselves daydreaming about Rosemary Sea Salt bread whilst mixing ingredients, and we’re not ones to deny a good salty craving, so we went with it! We also kept to the same baking vessel (our Fiesta Skillet Baker), which is ideal for making this skillet bread.
For first timers, the key to making bread is giving your dough enough time to rise. A vital step is to check the expiration date on your yeast before adding it in. Expired yeast prevents the dough from rising properly, leaving your bread flat, instead of fluffy. And remember, yeast thrives in a warm, moist environment!
Are you planning on making our Rosemary Sea Salt Skillet Bread? If so, be sure to share your photos with us on Facebook or Instagram. Happy baking!
- 1½ tablespoons dry active yeast
- 1 tablespoon honey
- ½ cup+1 cup warm water
- 3½ cups all purpose flour
- 3 tablespoons olive oil
- oil for greasing the skillets
- 1 teaspoon salt
- 4 teaspoons olive oil
- course sea salt
- 1 tablespoon rosemary
- Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes, if not the yeast is dead and you have to start over.
- Add the rest of the water, flour, oil, and salt and mix until you have a smooth dough.
- Cover the bowl with plastic and let it rise until double in size. This will take about 40 minutes.
- Preheat the oven to 400°F.
- Divide the dough into 4 and place each dough into a well-greased skillet, top with oil, and use your fingers to flatten out the dough.
- Top with salt and rosemary.
- Bake them golden for about 18–20 minutes.
- Cool on a wire rack and serve in the skillet.
