Asiago-Crusted Skillet Bread

Step 1

*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.

Step 2

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.

Step 3

Preheat the oven to 425°F (218°C).

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.