1. Mix the yeast, sugar and water in a small bowl. Let proof until bubbles begin to form. 2. In large bowl, stir together remaining dry ingredients. 3. Add the yeast mix and one tablespoon of oil to the dry ingredients and combine. 4. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic. 5. If you are using a stand mixer, proof the yeast mixture in the bowl and add the mixed dry ingredients to the bowl. 6. Oil a large bowl, place dough in bowl and turn to coat with oil. 7. Cover with damp cloth and let rise in warm place 25 minutes. 8. Preheat oven to 425 degrees. 9. Punch dough down, place in 10" cast iron skillet. Drizzle dough with remaining oil. Alternatively, place dough on a greased baking sheet and pat dough into 1/2-inch thick rectangle (doesn't have to be perfect). 10. Using your fingers, make indentations in the dough about 1/2-inch apart, then prick dough with fork. 11. Allow dough to rise another half hour. 12. Optional: lightly sprinkle dough with kosher or sea salt. 13. Bake for 13-15 minutes on a baking sheet, or 22-30 minutes if you are using cast iron. It should be a deep golden brown; use a wooden skewer or toothpick to test doneness. 14. Notes: You may use less oil in the baking dish, I like the richness the olive oil gives the bread. A single batch fits the 10" skillet perfectly; the bread should rise at least 3/4" of the way to the rim. ---------------------------------------------------------------------------
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Ingredients
