Speedy Bread on Hot Stone
Experience the art of rustic baking in record time with our "Speedy Bread on Hot Stone" recipe! With just six simple ingredients and a total prep and cook time of only 25 minutes, this recipe proves that you don’t need hours to enjoy freshly baked bread. Combining the earthy flavor of semolina-dusted rounds with the perfect golden crust achieved by baking on a blazing-hot stone, this bread delivers unparalleled texture and taste. The dough comes together effortlessly with no long rising times, making it perfect for busy weeknights or last-minute gatherings. Serve these warm, fluffy breads straight from the oven with a drizzle of olive oil, a pat of butter, or alongside your favorite dips. Whether you're a novice baker or a seasoned pro, this recipe is an easy, irresistible way to elevate your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Warm water (around 110°F/43°C)
- 1 teaspoon Instant yeast
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoons Semolina flour or cornmeal (for dusting)
Instructions
Place a baking stone or thick cast iron pan on the middle rack of your oven and preheat to 475°F (245°C). Let the stone heat for at least 30 minutes even though the dough only takes 10 minutes to prepare.
In a large mixing bowl, combine the warm water, instant yeast, and olive oil. Stir to dissolve the yeast.
Add the all-purpose flour and salt to the bowl. Stir with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 2 minutes until it becomes smooth and slightly elastic. The dough should feel tacky, but not overly sticky.
Divide the dough into 4 equal portions and shape each into a rough ball. Flatten each ball slightly to create 1/2-inch thick rounds.
Sprinkle a small amount of semolina flour or cornmeal onto a sheet of parchment paper to prevent sticking. Place the dough rounds on the parchment.
Carefully transfer the parchment paper with the dough onto the preheated stone in the oven. Bake for about 10-12 minutes, or until the bread puffs up and forms a golden crust.
Use tongs or a spatula to remove the bread from the oven. Let it cool slightly on a wire rack before serving.
Serve warm with butter, olive oil, or your favorite dips. Enjoy your freshly baked Speedy Bread on Hot Stone!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 0.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
