This is a very tasty and easy-to-make vegetable bread. This recipe is quite good, but I am still doing some fine-tuning.
Ingredients
| 2¼ teaspoons | (1 package) instant yeast |
| 2¼ cups | lukewarm water |
| 4½ cups | all-purpose flour |
| 1 tablespoons | Dried rosemary, crushed |
| 2 teaspoons | fine salt |
| 3 tablespoons | olive oil, divided |
| 3/4 cup | grated parmesan cheese |
| 3 tablespoons | Thrive chopped onion |
| 2 tablespoons | Thrive spinach |
| ½ teaspoon | Fine, ground pepper |
| 5 teaspoons | Minced garlic |
| ½ cup | Thrive diced carrots |
| 3/4 cup | Thrive diced tomato |
| ½ tablespoon | Parsley |
Directions
- Combine the yeast and water in a large mixing bowl and wait a few minutes for yeast to activate.
- Add half the flour and stir with a wooden spoon.
- Add the rest of the ingredients and the remaining flour and stir until combined. Blitz the dried ingredients before adding them.
- Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet (next step).
- Preheat the oven to 400°F.
- Brush 2 tablespoons olive oil over the bottom of a 10″ or 12″ cast iron skillet. Dust bottom of pan with a little flour to make the bread easier to remove. You can also sprinkle some salt and pepper in the skillet, if desired.
- Sprinkle the dough and your hands with flour before shaping it into a rough disk (dough will be sticky). Place the dough in the skillet, cover loosely, and let it rise about 30 minutes until puffy.
- Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.
