Skillet Loaf with Thyme and Sea Salt

This delish bread is great with our Mushroom and Lentil Broth with Cavolo Nero and Ricotta

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Ready in: 2 hours

 

1 cup lukewarm water 

1 Tbsp honey 

4 Tbsp olive oil 

1 Tbsp dry yeast 

2½ cups plain flour 

1 tsp salt 

A pinch of sea salt  

5-6 sprigs thyme 

 

  1. Preheat oven to 210°C. In a medium bowl, mix water, honey, oil and yeast until combined. Set aside for 5 minutes, until yeast starts to foam. 

  1. Add flour and salt to bowl and mix to combine. Remove dough from bowl and knead on a clean, floured surface for about 5 minutes, until dough is smooth. 

  1. Grease a large bowl with olive oil and place dough inside. Cover bowl tightly with cling film and leave in a warm place to rise for about 1 hour, until doubled in size. 

  1. Grease a medium cast-iron skillet and gently place dough in skillet. Brush with a little olive oil, sprinkle with sea salt and thyme and bake in oven for 30-35 minutes, until golden 

  1. Remove from oven and drizzle loaf with olive oil. Place loaf on a cooling rack and allow to cool for at least 10 minutes before slicing.  

 

If you don’t have a cast iron skillet, simply use a cake or loaf tin. 

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