This recipe is a favorite when you need a quick side bread. It bakes up in minutes and uses the sourdough discard. You can add different fresh herbs or grate some cheese to make it extra special. Using this bread as a sandwich base adds a delightful change to the everyday bread choices. Having a balsamic dipping sauce alongside the bread is a delicious way to eat it as well. I bake this skillet bread in my well seasoned and loved cast-iron skillet.
Sourdough Skillet Bread
- 1 Tbs. butter
- 1 tsp. olive oil
- 2 cups sourdough starter unfed
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp sea salt
- 2 tsp fresh rosemary leaves minced or 1 tsp dried Italian herb mix
- Preheat the oven to 375 degrees.
- On the stovetop, heat a 12- inch cast-iron skillet over medium-high heat, add the butter and olive oil, and allow them to melt.
- In a bowl, whisk together the sourdough starter, baking soda and powder and salt.
- Pour the batter into the skillet and sprinkle with the rosemary or herb mix.
- Allow the dough to cook on the stovetop for 3-4 minutes to develop a lightly brown crust.
- Transfer skillet to the oven. Bake for 10-12 minutes, until golden in color.
- Drizzle with a little bit of olive oil and garnish with fresh rosemary. Cut into wedges and enjoy!