This is a delicious herbal bread, quickly done as it does not involve kneading.
I would say that it is rather a summer bread, that you can toast and use for your appetizers, savory toasts, tapas or bruschettas.
No mixer is needed for this recipe, this bread is entirely made by hand.
2 1/4 tsp active dry yeast
2 cups (480 ml) lukewarm water
1 tsp sugar
1 tsp kosher salt
4 1/3 cups (563 grams) all-purpose flour
2tbsp herbal mix + 1 tsp
Into a large bowl, add yeast to the water, sprinkle with sugar and set aside for about 10 minutes
In another bowl, mix briefly flour, salt and 2 tbsp herbal mix
Add flour to the yeast mixture, 1 cup at a time, stirring with a spatula until all incorporated
Cover with a plastic wrap and allow to rise for about one hour
Lightly oil (I use olive oil) the bottom and sides of a cast iron skillet - 10 or 12” diameter -
Do not deflate the dough, pour it into the skillet, lightly sprinkle the top of the dough with flour and arrange it into the skillet
Let rise for another half hour
Preheat your oven to 400°F (200°C)
Drizzle some olive oil and about 1 tsp on top of dough
Score the top of dough forming an X
Into the oven for 35 to 40 minutes, or until the dough is golden
Let cool into the skillet for about 1/2 an hour
This bread freezes well, slice it and bag slices, use it on demand, thaw in your toaster
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