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In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together.
Let mixture sit for 5-10 minutes, or until foamy.
Add 2 ½ cups of flour, olive oil, and salt.
Knead on low, continuing to add flour 1/4 cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
Once it forms the dough, continue to knead for 5 minutes on low.
Cover and let rise for 30 minutes.
Form the dough into a tight ball and place in a cast iron skillet. I use a 12" skillet.
Cover and let rest for 30 minutes.
Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.
Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
Bake for 12-20 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
OPTIONAL: I brush a little melted butter over the baked bread and sprinkle sea salt on top.