Keto Rosemary Skillet Bread
You don’t have to be an expert to make delicious bread! And you don’t have to miss out on delicious bread just because you’re Keto! This rosemary Keto skillet bread is made with almond flour, activated yeast, and dried rosemary. After you mix together the dough, just transfer it to an oiled cast-iron skillet. Bake the skillet bread in your oven, then slice it for serving! You can eat this Keto skillet bread with extra virgin olive oil mixed with some parmesan cheese and black pepper. Even just a smear of butter is delicious on this bread.
How to Make It
Step 1
Add warm water (not hot or cold) to a large mixing bowl. Sprinkle the yeast over the water, then gently stir it in with a fork or spoon. Leave the bowl aside for at least 5 minutes for the yeast to activate. You’ll know the yeast is activated when small air bubbles appear in the water and you can smell the yeast.
Step 2
Sprinkle the first amount of almond flour across the top of the yeast water, then sprinkle the salt on top of the almond flour. Stir the ingredients into the water. Then, stir the second amount of almond flour as well as the dried rosemary into the bowl. Make sure all the ingredients are stirred together into a slightly-lumpy dough.
Step 3
Cover the bowl with plastic wrap and set it aside somewhere warm for 1 hour. The dough may rise slightly and some moisture may appear on the plastic wrap. After letting the dough ferment for an hour, prepare an 8-inch cast-iron skillet by rubbing the olive oil into the metal. Transfer the dough to the oiled skillet.
Step 4
Loosely cover the skillet in plastic wrap, and leave it somewhere warm again to prove for about 30 minutes. After proving the dough, turn on the oven to preheat to 400 F (210 C). Before putting the skillet in your oven, use a knife to score a large X in the center of the dough to divide it into 4 sections. Bake the skillet bread in your oven for 30 minutes or until done.
Step 5
For doneness, a toothpick test will come out clean and the top of the bread will have golden edges. Let the skillet bread cool for 10-15 minutes before cutting it into sections. Instead of using a knife in your cast-iron skillet, you should be able to use a spatula to cut through the scored lines you made and divide the bread into sections. At your discretion, the bread tastes best when drizzled with extra virgin olive oil.
Ingredients
- Water
1 cup
- Yeast
0.5 tbsp
- Almond flour
1 cup
- Salt
1 tsp
- Almond flour
1 cup
- Rosemary, dried
0.75 tsp
- Olive Oil
0.5 tsp