25+ Crispy and Delicious Cast Iron Bread Recipes for Every Party

Bread Maker Exclusive

Bread is a timeless staple, and when baked in a cast iron skillet, it reaches a whole new level of perfection.

The cast iron’s ability to retain and evenly distribute heat helps create a beautiful golden crust while keeping the inside soft, fluffy, and delicious.

Whether you’re baking a rustic artisan loaf, a sweet cinnamon swirl bread, or a savory rosemary focaccia, the possibilities are endless when it comes to cast iron bread recipes.

With its versatility and rustic charm, cast iron baking adds a homestyle feel to any meal.

In this collection, you’ll find 25+ cast iron bread recipes that cover a range of flavors, textures, and techniques, each with its own unique twist.

Whether you’re a seasoned bread maker or just starting out, these recipes will inspire you to take full advantage of your trusty cast iron skillet.

25+ Crispy and Delicious Cast Iron Bread Recipes for Every Party

Baking bread in a cast iron skillet is not only a practical method, but it also brings out the best in your bread—whether it’s a hearty whole grain loaf or a delicate, buttery pull-apart bread.

With its ability to create a perfect crust and even bake every slice to perfection, your skillet can turn any bread recipe into a masterpiece.

From savory loaves filled with herbs and cheese to sweet breads perfect for dessert or breakfast, the diversity of recipes you can create in cast iron is truly remarkable.

We hope this collection of 25+ cast iron bread recipes inspires you to explore the magic of cast iron baking and brings warmth and deliciousness to your kitchen.

Cast Iron Skillet Rosemary Focaccia

This cast iron skillet focaccia is a rustic Italian bread that’s crispy on the outside yet soft and chewy inside. The use of fresh rosemary gives it a fragrant aroma, while the olive oil ensures a rich, buttery flavor. The cast iron skillet helps create a golden, crunchy crust that perfectly complements the tender crumb.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil (plus extra for drizzling)
• 2 sprigs fresh rosemary
• Coarse sea salt for topping

Instructions:

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until frothy.
2. Add the flour and salt to the yeast mixture, stirring until a soft dough forms. Knead for about 5 minutes until smooth and elastic.
3. Coat the dough with 1 tablespoon of olive oil, cover the bowl with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 400°F (200°C). Generously oil your cast iron skillet and transfer the dough into the skillet. Gently stretch the dough to fit the pan.
5. Drizzle the dough with more olive oil, sprinkle the fresh rosemary leaves on top, and add a pinch of coarse sea salt.
6. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Let cool slightly before slicing and serving.

This focaccia is perfect for dipping in olive oil or pairing with a hearty soup. The rosemary and olive oil make it a flavorful yet simple bread that will be a favorite at any table.

Cast Iron Skillet Cornbread

This southern-style cast iron skillet cornbread has a slightly crispy crust and a soft, moist interior. It’s made with buttermilk for a slight tang and is ideal as a side dish to any barbecue or chili. Using a cast iron skillet creates an even golden crust that is irresistible.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 2 tbsp vegetable oil (for the skillet)

Instructions:

1. Preheat your oven to 425°F (220°C) and place the cast iron skillet in the oven to heat.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk and eggs until combined. Slowly stir in the melted butter.
4. Add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix.
5. Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the pan. Immediately pour the batter into the hot skillet.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

This cornbread has the perfect balance of sweetness and tanginess, with a crisp outer layer thanks to the cast iron skillet. It pairs wonderfully with chili, stews, or even a simple spread of butter and honey.

Cast Iron Skillet Garlic Parmesan Pull-Apart Bread

A fun and savory pull-apart bread made with garlic, parmesan, and butter, this cast iron skillet bread is ideal for sharing. Each bite is full of flavor, and the cast iron ensures a crispy edge while the inside stays soft and tender. It’s a perfect appetizer or side for pasta dishes.

Ingredients:

• 1 can refrigerated biscuit dough
• 4 tbsp melted butter
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp dried parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your cast iron skillet with a bit of butter or oil.
2. In a small bowl, mix the melted butter, minced garlic, Parmesan cheese, parsley, oregano, salt, and pepper.
3. Separate the biscuit dough into individual pieces and cut each biscuit into quarters.
4. Toss the biscuit pieces in the garlic butter mixture, ensuring each piece is well coated.
5. Place the coated dough pieces into the cast iron skillet, arranging them in a single layer.
6. Bake for 20-25 minutes, or until the top is golden and the biscuits are cooked through.
7. Let cool slightly before serving.

This pull-apart bread is bursting with garlicky goodness and the nutty flavor of parmesan. It’s a crowd-pleaser that’s easy to make and share, whether at a family dinner or a casual get-together.

Cast Iron Skillet Sourdough Bread

Sourdough bread baked in a cast iron skillet is a delightful way to achieve a crispy crust and a chewy interior. The tangy flavor of the sourdough combined with the crusty texture makes this a bakery-quality loaf right from your kitchen. The cast iron helps evenly distribute heat, creating a perfect artisan-style bread.

Ingredients:

• 3 cups bread flour
• 1 cup sourdough starter (active and bubbly)
• 1 1/2 cups warm water
• 2 tsp salt
• Cornmeal (for dusting)

Instructions:

1. In a large bowl, mix the sourdough starter and water until combined. Add the flour and salt, stirring to form a rough dough.
2. Cover the bowl with a damp towel and let the dough rest for 30 minutes.
3. After the rest, knead the dough for about 5 minutes on a lightly floured surface until smooth and elastic. Shape into a ball.
4. Transfer the dough into a greased bowl, cover, and let it rise at room temperature for 4-6 hours or until doubled in size.
5. Preheat your oven to 450°F (230°C) and place the cast iron skillet inside to heat.
6. Once the dough has risen, gently shape it into a ball again. Dust the top with cornmeal and score the surface with a sharp knife.
7. Carefully place the dough into the preheated skillet. Cover the skillet with a lid or foil, and bake for 20 minutes.
8. Remove the lid and continue baking for another 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
9. Let the sourdough cool on a wire rack before slicing.

This cast iron skillet sourdough has a wonderful depth of flavor and a crispy, crackling crust. Perfect for sandwiches, toasts, or enjoyed simply with butter.

Cast Iron Skillet Whole Wheat Bread

This whole wheat bread is a hearty and wholesome choice, ideal for those who prefer a more nutritious loaf. Using a cast iron skillet enhances the texture, creating a crusty exterior while keeping the inside soft and dense. It’s perfect for sandwiches or as a side to soups and salads.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 tbsp honey
• 1 1/4 cups warm water
• 2 1/4 tsp active dry yeast
• 1/4 cup olive oil
• 1 tsp salt

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
3. Add the yeast mixture, honey, and olive oil to the flour mixture. Stir until a soft dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and place the cast iron skillet inside to heat.
7. Punch down the risen dough and shape it into a round loaf. Place the dough into the preheated skillet and let it rise again for 30 minutes.
8. Bake for 30-35 minutes, or until the top is golden and the loaf sounds hollow when tapped.
9. Let the bread cool before slicing.

This whole wheat bread offers a hearty, earthy flavor and a firm yet moist crumb. It’s ideal for health-conscious individuals looking for a versatile bread to add to their meals.

Cast Iron Skillet Cinnamon Raisin Bread

This cast iron skillet cinnamon raisin bread is a sweet, fragrant loaf that’s perfect for breakfast or as a snack. The warm cinnamon flavor, combined with juicy raisins, creates a delightful bread with a soft interior and a slightly crisp crust. The cast iron skillet helps lock in moisture while adding a beautiful golden color to the crust.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp cinnamon
• 2 tsp active dry yeast
• 1 tsp salt
• 1 cup warm milk
• 1/4 cup butter, melted
• 1 cup raisins

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour, salt, and cinnamon. Add the yeast mixture and melted butter, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes, then gently fold in the raisins.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Preheat your oven to 350°F (175°C) and grease your cast iron skillet.
6. Once the dough has risen, punch it down and shape it into a round loaf. Place the dough into the greased skillet.
7. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Let the bread cool slightly before serving.

This cinnamon raisin bread is soft, sweet, and full of warm spices. Enjoy it toasted with butter or as a base for French toast for a comforting and delicious treat.

Cast Iron Skillet Garlic Herb Bread

This savory garlic herb bread, baked in a cast iron skillet, is infused with fresh herbs and garlic, creating an aromatic and flavorful loaf. The cast iron skillet ensures a perfectly crispy crust while the inside remains soft and fluffy. It’s the perfect bread to serve alongside pasta or soup, or to enjoy on its own.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water and let sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C) and grease a cast iron skillet.
6. Punch down the dough and mix in the minced garlic and chopped herbs. Shape the dough into a round loaf and place it in the skillet.
7. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Let cool slightly before slicing.

The garlic herb bread has a wonderful earthy flavor, thanks to the fresh herbs, and a slight garlic kick. It’s a fragrant, savory loaf that pairs beautifully with olive oil or dipping sauces.

Cast Iron Skillet Rye Bread

This cast iron skillet rye bread is a hearty and flavorful loaf, perfect for those who love the rich, slightly tangy taste of rye. The addition of caraway seeds enhances the flavor, making it an ideal companion for sandwiches, soups, or simply with a spread of butter. The cast iron skillet ensures a beautifully crisp crust and an evenly baked crumb.

Ingredients:

• 2 cups rye flour
• 1 1/2 cups bread flour
• 1 tbsp caraway seeds
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 1 tbsp honey
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5-10 minutes until frothy.
2. In a separate bowl, mix together the rye flour, bread flour, caraway seeds, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients and stir until a dough forms.
4. Knead the dough for 8-10 minutes on a floured surface, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
6. Preheat your oven to 400°F (200°C) and grease your cast iron skillet.
7. Once the dough has risen, punch it down and shape it into a round loaf. Place the dough into the skillet.
8. Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped.
9. Let cool before slicing.

This rye bread has a robust, earthy flavor with a dense yet soft texture. The caraway seeds add a subtle spice that enhances the loaf, making it a perfect base for Reuben sandwiches or served with creamy soups.

Cast Iron Skillet Cheddar Jalapeño Bread

For those who enjoy a little spice, this cast iron skillet cheddar jalapeño bread is a bold and flavorful choice. The sharp cheddar and spicy jalapeños create a delightful contrast, while the cast iron skillet ensures a crispy, golden crust. It’s the perfect bread to serve with chili, barbecue, or to enjoy as a snack.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 1/2 cups shredded sharp cheddar cheese
• 2 fresh jalapeños, diced
• 1/2 tsp garlic powder

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water and let sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour, salt, and garlic powder. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Gradually mix in the shredded cheddar and diced jalapeños while kneading.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C) and grease a cast iron skillet.
6. Once the dough has risen, punch it down and shape it into a round loaf. Place the dough into the skillet.
7. Bake for 25-30 minutes, or until the top is golden and the bread sounds hollow when tapped.
8. Let cool slightly before serving.

This cheddar jalapeño bread is a deliciously cheesy and spicy treat, perfect for anyone who loves bold flavors. The combination of sharp cheddar and fresh jalapeños makes this bread an exciting addition to any meal, especially when paired with a warm bowl of chili or grilled meats.

Cast Iron Skillet Olive Focaccia

This cast iron skillet olive focaccia is a light, airy bread with a crispy crust and a deliciously savory flavor. Studded with olives and drizzled with olive oil, this Italian classic is perfect as an appetizer, side dish, or even for sandwiches. The cast iron skillet helps create a beautiful golden crust while keeping the inside soft and fluffy.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 tsp active dry yeast
• 1 cup warm water
• 1/4 cup olive oil (plus extra for drizzling)
• 1/2 cup pitted black or green olives, halved
• 1 tbsp fresh rosemary, chopped
• Sea salt for topping

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water and let sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
4. Preheat your oven to 400°F (200°C) and generously grease your cast iron skillet.
5. Punch down the dough and press it into the skillet, spreading it out to the edges. Make dimples in the dough with your fingers.
6. Top the dough with the olives and chopped rosemary. Drizzle with olive oil and sprinkle with sea salt.
7. Bake for 20-25 minutes, or until golden brown and crisp on the edges.
8. Let cool slightly before slicing and serving.

This olive focaccia is light and savory, with a perfect balance of flavors from the olives and rosemary. It’s excellent as a snack or served alongside pasta or grilled vegetables.

Cast Iron Skillet Honey Oat Bread

Honey oat bread is a wholesome, slightly sweet bread that is perfect for breakfast or as a snack. The oats give it a hearty texture, while the honey adds a subtle sweetness. Baked in a cast iron skillet, this bread develops a crisp, rustic crust and stays soft and moist inside.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats (plus extra for topping)
• 2 tbsp honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 2 tbsp melted butter
• 1 tsp salt

Instructions:

1. In a small bowl, dissolve the yeast in warm water with the honey and let sit for 5-10 minutes until frothy.
2. In a large bowl, combine the all-purpose flour, whole wheat flour, oats, and salt.
3. Add the yeast mixture and melted butter to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and grease your cast iron skillet.
7. Once the dough has risen, punch it down and shape it into a round loaf. Place it into the skillet and brush the top with melted butter. Sprinkle additional oats on top.
8. Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped.
9. Let cool before slicing.

This honey oat bread is soft and flavorful, with a delightful texture from the oats. The honey adds just the right amount of sweetness, making this bread perfect for toasting or enjoying with butter and jam.

Cast Iron Skillet Cornbread

A Southern classic, cast iron skillet cornbread is a rich and moist bread with a crispy crust. It’s the perfect side dish for barbecues, chili, or even Thanksgiving dinners. The cast iron skillet ensures an even bake and a beautiful golden-brown crust, while the buttermilk keeps it tender and moist inside.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter (plus extra for greasing the skillet)

Instructions:

1. Preheat your oven to 425°F (220°C) and place your cast iron skillet inside to heat.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Carefully remove the hot skillet from the oven and grease it with a little melted butter.
6. Pour the batter into the skillet, spreading it evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool slightly before slicing and serving.

This cast iron skillet cornbread is the perfect combination of crispy and tender, with a slightly sweet flavor that pairs well with savory dishes. It’s easy to make and a crowd-pleaser at any meal, especially with a pat of butter melted on top.

Cast Iron Skillet Rosemary Parmesan Bread

This rosemary parmesan bread baked in a cast iron skillet is a wonderfully fragrant and flavorful loaf. The savory aroma of rosemary pairs perfectly with the sharp, nutty parmesan, creating a bread that is soft on the inside with a crunchy golden crust. It’s an excellent choice for serving with soups, stews, or as an accompaniment to a cheese platter.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh rosemary, chopped (plus extra for topping)
• Olive oil for brushing

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water, allowing it to sit for 5-10 minutes until foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Add the rosemary and parmesan as you knead.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a cast iron skillet.
6. Punch down the dough and shape it into a round loaf. Place the loaf into the skillet, brush with olive oil, and sprinkle extra rosemary on top.
7. Bake for 25-30 minutes, or until the bread is golden and sounds hollow when tapped.
8. Allow to cool slightly before slicing and serving.

This rosemary parmesan bread is rich with flavor, and the crust, thanks to the cast iron skillet, is perfectly crisp. The blend of fragrant rosemary and savory parmesan makes this bread a versatile side or a great snack on its own.

Cast Iron Skillet Cinnamon Raisin Bread

This cast iron skillet cinnamon raisin bread is a sweet and aromatic treat, perfect for breakfast or as a snack. The swirls of cinnamon and plump raisins give the bread a comforting flavor, while the cast iron skillet ensures a golden crust and soft interior. Serve it toasted with a spread of butter or cream cheese for a delightful treat.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk
• 1/4 cup sugar
• 1 tsp salt
• 1/4 cup butter, melted
• 1 cup raisins
• 2 tbsp cinnamon
• 2 tbsp sugar (for the cinnamon-sugar mixture)
• Butter for greasing

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk, allowing it to sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter, stirring until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic. Gently knead in the raisins.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C) and grease a cast iron skillet.
6. Punch down the dough, roll it out into a rectangle, and sprinkle with the cinnamon-sugar mixture.
7. Roll the dough up, place it in the skillet, and let it rise again for 30 minutes.
8. Bake for 30-35 minutes, or until golden brown.
9. Let the bread cool slightly before slicing.

This cinnamon raisin bread is soft and sweet, with the warm flavors of cinnamon and the juicy raisins giving each slice a burst of flavor. It’s perfect for a cozy breakfast or an afternoon snack.

Cast Iron Skillet Sun-Dried Tomato and Basil Bread

This savory sun-dried tomato and basil bread combines Mediterranean flavors in a delicious and aromatic loaf. Baked in a cast iron skillet, the bread has a crispy crust while the inside stays tender and soft. The sun-dried tomatoes add a burst of tangy sweetness, while the fresh basil provides a fragrant herbal note, making it ideal for dipping in olive oil or enjoying with pasta dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• Olive oil for brushing

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water, letting it sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic. Gently knead in the sun-dried tomatoes and basil.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a cast iron skillet.
6. Punch down the dough and shape it into a round loaf. Place it into the skillet and brush with olive oil.
7. Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
8. Allow to cool slightly before slicing and serving.

This sun-dried tomato and basil bread is packed with vibrant flavors, from the tangy tomatoes to the fresh basil. The cast iron skillet gives it a rustic, crispy crust, making it a perfect accompaniment to Mediterranean-inspired meals or as a savory snack.

Note: More recipes​ are coming soon!