As an Amazon Associate we earn from qualifying purchases.
This tangy sourdough loaf is baked right in your favorite cast-iron skillet, infusing each bite with vibrant lemon zest and the herbaceous pop of fresh rosemary. Whether you’re cozying up on a chilly day or just want to enjoy a warm slice of homemade bread, this skillet sourdough is a treat that feels both rustic and gourmet.
Ingredients
- 3 cups bread flour (plus extra for dusting)
- 1 cup active sourdough starter
- 1¼ cups lukewarm water
- 1 teaspoon fine sea salt
- Zest of 1 large lemon
- 1 tablespoon chopped fresh rosemary
- Olive oil, for greasing the skillet
Instructions
Begin by combining the bread flour, active sourdough starter, and lukewarm water in a large mixing bowl. Stir until incorporated, then add the sea salt, lemon zest, and chopped rosemary. Gently fold the dough to ensure the zest and herbs are evenly distributed. Once mixed, cover the bowl with a clean kitchen towel and let the dough rest for about 30 minutes.
After resting, perform a series of stretch-and-folds by grabbing one edge of the dough, stretching it upward, and folding it back onto itself. Rotate the bowl and repeat on all sides, about 4 to 6 times. Cover the dough once more and let it rise for 2 to 3 hours, or until you notice significant expansion.
When you’re ready to bake, lightly grease your cast-iron skillet with olive oil. Gently shape the dough into a ball, tucking the edges underneath so it has a smooth top. Place the dough in the skillet, cover with a cloth, and allow it to rest another 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
Score the top of your loaf with a sharp knife, making a few decorative slashes. Transfer the skillet to the oven and bake for 20 minutes. Then, reduce the heat to 400°F (200°C) and continue baking for another 10 to 15 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Carefully remove the skillet from the oven, place the bread on a wire rack, and let it cool for at least 30 minutes before slicing.
Serve this sun-kissed sourdough with a simple drizzle of olive oil or a spread of softened butter to let the lemon and rosemary shine.
This recipe is wonderful for bread-lovers who crave variety in their baking routine, and the fresh ingredients make it a delightful choice for anyone looking to add extra flavor to a classic sourdough. The scent of lemon and rosemary is invigorating, and you can easily tweak the recipe by swapping out the rosemary for thyme or adding a dash of garlic powder. It’s a relatively simple loaf that can be adapted for whole wheat flour or gluten-free blends (with a proper GF starter). Whether you’re a seasoned baker or a newcomer to sourdough, this skillet method offers a perfect way to enjoy a crusty, aromatic loaf that’s sure to impress.
