Ingredients:
– 3 cups all-purpose flour
– ¾ teaspoon freshly ground black pepper
– 1 ¼ teaspoons kosher salt
– ½ teaspoon instant yeast
– 2 tablespoons cornmeal
– 1 tablespoon finely chopped fresh rosemary, or more, to taste
– 1 ½ cups water, at room temperature
– 3 cloves garlic, minced
Instructions:
1. In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast.
2. Add the room temperature water to the mixture and stir with a wooden spoon or your hand until a wet, sticky dough forms, which should take about 30 seconds.
3. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 18 to 24 hours, until the surface is dotted with bubbles.
4. Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray. Sprinkle the bottom with cornmeal.
5. On a lightly floured surface, gently shape the dough into a round. Place the rounded dough into the prepared skillet.
6. Cover the dough with a clean dishtowel and let it rest at room temperature for about 2 hours, or until it has doubled in size and does not spring back when poked.
7. Preheat your oven to 450 degrees F.
8. Bake the bread in the preheated oven for around 30 minutes, or until it turns golden brown.
9. Once baked, let it cool for a few minutes before slicing and enjoying warm.
Nutritional Information:
Each serving contains approximately 180 calories, 5g protein, and 1g fat.
Time: Preparation time: 20 minutes | Cooking time: 30 minutes
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