Rosemary & Chive Parmesan Skillet Bread

Never made skillet bread before? This fool-proof recipe will change that.

• 2 1/4 tsp instant yeast
• 2 cups lukewarm water
• 4 1/2 cups all-purpose flour
• 2 tbsp chopped rosemary
  (plus extra for garnish)
• 1 tbsp chopped chives
• 1 tbsp lemon zest (or orange zest)
• 1 1/2 tsp salt
• 2 tbsp extra-virgin olive oil
  (for oiling the pan)
• 1 tbsp extra-virgin olive oil
  (for the top of the bread)
• 1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. To a large mixing bowl, add the instant yeast and water. Mix to dissolve, then stir in 2 cups of the four.
2. Add the rosemary, chives, lemon zest and salt, and stir again.
3. Add the remaining 2 1/2 cups of flour, and mix it in well (it will be sticky and shaggy). Cover the bowl with plastic wrap, and let the dough rise for 1 hour.
4. After 1 hour, preheat your oven to 400˚F, and brush a large cast-iron skillet with 2 tablespoons of extra-virgin olive oil.
5. With floured hands, punch down the risen dough, and form it into a round disc.
6. Place it in the centre of the skillet, cover it loosely with oiled plastic wrap and let it rise 20 to 30 minutes.
7. When risen, remove the plastic wrap, drizzle the dough with olive oil, sprinkle it with rosemary and bake for 20 minutes.
8. After 20 minutes, sprinkle on the Parmesan, and bake for 20 minutes more.
9. Tip the baked bread out of the skillet and onto a rack to cool. Slice and serve.