Garlic and Rosemary Skillet Bread

Instructions

1. In a large bowl or stand mixer, add warm water, sugar, and yeast. Stir together with a spoon, then set a timer for 5 minutes.
2. If your mixture is bubbly and a bit foamy after 5 minutes, congratulations! You didn't kill your yeast. If it's not reacting, then start over.
3. Add 3/4 teaspoon salt, 1/4 cup olive oil, and 2 and 1/4 cups flour. Stir together with a spoon until a soft dough forms. Then if you are using a stand mixer, switch to the dough hook and knead for 8-10 minutes. If you're kneading by hand, turn onto a well-floured work surface and knead for 8-10 minutes. Add more flour as needed. I used an extra 1/4 cup. You want the dough to be workable but it is still pretty sticky. (See photos)
4. Grease a large bowl. Scrape the dough into the bowl, form a ball, and turn to coat the top with oil. Cover with plastic wrap and let rise for 45 minutes. (Hang onto the plastic wrap for the second rise.)
5. Coat a 10-inch cast iron skillet** with 1 tablespoon olive oil. Punch down the dough and press it into the bottom of the pan. Use a sharp knife to score the bread on top in a crisscross pattern.
6. Brush the top with 1 tablespoon olive oil. Then sprinkle with garlic, rosemary, and 1/2 teaspoon salt.
7. Cover loosely with plastic wrap and let rise another 20 minutes.
8. Preheat your oven to 400 degrees F.
9. When the bread has risen, bake at 400 for 20-25 minutes.
10. Remove from the oven when the top is light golden brown all over.
11. Remove the bread from the skillet right away and let cool on a wire rack. If you leave it in the pan the crust will get soggy!
12. Drizzle with more olive oil, slice into wedges, and serve hot!