Ingredients
Scale
- 1½ cups all-purpose flour, spooned and leveled
- ½ cup lukewarm water, plus 1–2 tablespoons more as needed
- 1 teaspoon instant yeast
- ½ teaspoon fine salt
- 1 teaspoon honey or sugar
- 1 tablespoon olive oil, plus a little for the skillet
- 1 teaspoon butter, optional, for finishing
Instructions
- Combine the half cup water, yeast, and honey or sugar in a bowl. Add flour, salt, and olive oil.
- Stir until no dry flour remains, then mix firmly for about a minute. Add extra water a teaspoon at a time if needed for a soft, tacky dough.
- Cover and rise for 60–90 minutes, until noticeably expanded and approaching double.
- Lightly grease a room-temperature 6–8-inch oven-safe skillet. Gently shape the dough into a round with lightly floured hands and place in the pan.
- Cover loosely and rise for 20–30 minutes, or until puffy. Preheat the oven to 400°F.
- Bake uncovered for 22–30 minutes, allowing longer for a thicker loaf if needed. Check for a set center, with approximately 195–205°F as a thermometer guide.
- Remove carefully, protecting the hot handle. Brush with optional butter, rest about 5 minutes, then transfer to a rack.
- Cool for about 30–45 minutes before slicing.
- Prep Time: 10 minutes | Rise: 1 hour 20 minutes–2 hours
- Cook Time: Bake: 22–30 minutes | Cool: 30–45 minutes