Description
Homemade bakery-style bread has never been easier. This no-knead asiago-crusted bread is baked in a skillet and requires minimal hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
- 2 teaspoons coarse salt*
- 1/2 teaspoon freshly ground black pepper*
- 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
- 2 cloves garlic, minced
- 1 and 1/4 cups (125g) shredded asiago cheese, divided
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Instructions
- *No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large bowl, stir together the bread flour, salt, pepper, yeast, and garlic. Add 1 cup (100g) of the cheese and stir until combined. Make a well in the center of the flour mixture, and pour in the warm water. Using a silicone spatula or wooden spoon, mix to combine. The dough will be shaggy and pretty sticky. If it’s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball in the center of the bowl. Cover the bowl tightly. Allow to rise for 3-3.5 hours at room temperature. See Make Ahead Instructions if you want to extend this time.
- Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. Turn the dough out onto a generously floured work surface and, using floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Place dough in the skillet, cover it, and let it rest for 30 minutes as the oven preheats.
- Preheat the oven to 425°F (218°C).
- Using a very sharp knife or bread lame (you could even use kitchen shears), gently score a slash or X into the surface of the dough, about 1/2 inch deep. (“Score” = shallow cut.) Top the bread with the remaining 1/4 cup (25g) asiago cheese, pressing it lightly into the surface so it sticks.
- Bake for 30–35 minutes, or until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
- Remove skillet from the oven, carefully remove the bread from the skillet, and allow to cool on a cooling rack for 20 minutes before slicing.
- Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: After the dough rises at room temperature, you can refrigerate it for up to 8 more hours before proceeding with step 2. I don’t recommend any longer than that. To freeze, bake the bread, allow it to cool, wrap tightly in a layer of plastic wrap then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Cast-Iron Skillet | Bread Lame | Instant-Read Thermometer | Cooling Rack | Coarse Sea Salt
- To Bake in a Dutch Oven: Use a 5–6-quart or larger Dutch oven or any large oven-safe pot. In step 2, after the dough has finished rising, turn the dough out onto a generously floured work surface and, using floured hands, shape into a ball as best you can. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it’s never been an issue.) Place the dough inside the Dutch oven by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover and let it rest for 30 minutes as the oven preheats. Proceed with step 3. Bake for 25 minutes with the lid on (if you don’t have a lid for your oven-safe pot, that’s OK, just skip covering it). Carefully remove the lid and continue baking for 10 more minutes until the bread is golden brown or until the internal temperature reaches 195°F (90°C).
- To Bake on a Baking Sheet: In step 2, place the dough ball on a parchment paper lined or generously floured nonstick baking pan. Proceed with steps 3 and 4. After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal pan (I usually use a metal 9×13-inch baking pan; do not use glass) on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust, similar to a crust that forms when using a cast iron skillet. Proceed with step 5.
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. Do not use whole wheat flour in this dough. We have not tested this recipe with gluten-free flour.
- Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
- Pepper: Use freshly ground black pepper. If using finely ground, reduce to 1/4 teaspoon.
- Yeast: I always use Platinum Yeast from Red Star, an instant yeast. You can use any instant yeast in this dough. If using active dry yeast, the rise time is usually slightly longer, about 4 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Asiago Cheese: The flavor ranges from mildly sweet and nutty to sharp and tangy, depending on how long it’s aged. A good substitute for the asiago in this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.