If you have been searching for a simple yet sensational way to elevate your homemade bread game, then this Asiago-Crusted Skillet Bread Recipe is your new best friend. Picture this: a beautifully golden crust with just the right amount of cheesy crunch from shredded asiago, giving each bite a perfect balance of savory flavors and a delightfully chewy texture inside. This recipe combines everyday ingredients in a magical way that transforms basic bread dough into something so irresistibly delicious, you’ll find yourself reaching for seconds before you even realize it. Whether you’re baking for a cozy dinner or an impressive appetizer, this bread is the ultimate crowd-pleaser and an easy way to impress without the fuss.
Ingredients You’ll Need
The beauty of this Asiago-Crusted Skillet Bread Recipe lies in its simplicity. Each ingredient plays an essential role, from the chewy bread flour giving structure, to the sharp asiago cheese that adds bold flavor and a mouthwatering crust, right down to the spices that lift everything to savory perfection. Here is what you’ll gather to bring this delicious bread to life:
- Bread flour (3 and 1/4 cups / 423g): Provides the perfect chewy texture and strong gluten structure for a great rise.
- Coarse salt (2 teaspoons): Enhances flavor; use coarse sea salt for the best taste and a subtle crunch.
- Freshly ground black pepper (1/2 teaspoon): Adds a mild spicy note that complements the cheese wonderfully.
- Platinum Yeast from Red Star (2 and 1/4 teaspoons): Instant yeast that ensures a reliable and consistent rise.
- Garlic (2 cloves, minced): Infuses subtle savory aromatics into the dough.
- Shredded asiago cheese (1 and 1/4 cups, divided): The star of the recipe, it forms the tasty crust and adds that signature cheesy punch.
- Warm water (1 and 1/2 cups / 360ml at about 95°F/35°C): Hydrates the dough just right to create a sticky, luscious texture ready to rise.
How to Make Asiago-Crusted Skillet Bread Recipe
Step 1: Mix Your Dough
Start by combining your bread flour, salt, pepper, yeast, and minced garlic in a large bowl, then stir in most of your shredded asiago cheese. Make a well in the center to pour in warm water—this temperature is crucial for yeast activation without killing it. Mix everything gently with a spatula or wooden spoon until it forms a sticky, shaggy dough. Remember, no mixer here as it’s too wet to handle well! Once combined, shape your dough ball, cover tightly, and let it rise at room temperature for about three to three and a half hours. This slow rise invites the yeast to develop deep flavor and the gorgeous airy crumb you’ll love.
Step 2: Prepare the Skillet and Shape the Dough
Generously grease your oven-safe skillet with your choice of oil or butter. Flour your work surface and hands, then turn out the dough. Shape it into a rough ball; perfection isn’t the goal here, warmth and comfort in the process are. Pop it into the skillet, cover, and let it rest for 30 minutes while your oven heats to 425°F (218°C). This rest helps the dough relax and continue rising a bit for a lighter bread.
Step 3: Score and Top with Cheese
Using a sharp knife or bread lame, gently score the dough—either a simple slash or an X about half an inch deep. This helps the bread expand beautifully in the oven. Sprinkle the remaining asiago cheese over the top, pressing lightly so it adheres, promising that irresistible cheese crust once baked.
Step 4: Bake Until Golden
Place your skillet in the preheated oven and bake for 30 to 35 minutes, watching as the crust turns a stunning golden brown. To test doneness, tap the side of the bread; a hollow sound signals it’s ready. If you want to be exact, an internal thermometer should read 195°F (90°C). Once baked, carefully remove from the skillet and let cool on a rack for 20 minutes — patience here rewards you with perfect slicing!.
How to Serve Asiago-Crusted Skillet Bread Recipe
Garnishes
Serving this Asiago-Crusted Skillet Bread Recipe with a drizzle of high-quality olive oil or a sprinkle of fresh herbs like rosemary or thyme adds a fragrant boost. If you really want to impress, consider lavishing it with a little garlic butter, allowing the warmth of the bread to melt it into irresistible pockets of flavor.
Side Dishes
This bread shines alongside soups and salads, especially hearty tomato basil soup or crisp mixed greens dressed with vinaigrette. It also pairs beautifully with Italian-inspired dishes like marinara-drenched meatballs or roasted vegetable antipasto, soaking up every drop of delicious sauce.
Creative Ways to Present
Try serving the Asiago-Crusted Skillet Bread Recipe as part of a rustic bread basket at your next dinner party, sliced thick and arranged alongside a cheese and charcuterie board. For a cozy twist, create mini bread bowls by hollowing out portions and filling them with creamy dips or spreads—fun and delicious for sharing.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Asiago-Crusted Skillet Bread Recipe fresh by covering it tightly at room temperature for up to three days, or store in the refrigerator for up to one week. Wrapped well in foil or a bread bag, it preserves that amazing crust without drying out too quickly.
Freezing
To enjoy your bread later, bake it fully, cool completely, and wrap it tightly in plastic wrap then aluminum foil before freezing. It will keep well for up to three months. When ready to use, thaw in the refrigerator overnight and bring back to room temperature for best texture.
Reheating
Reheat slices in a warm oven at 350°F (175°C) for about 10 minutes to refresh that crisp crust and soft interior. Avoid microwaving as it can make the bread soggy — instead, a quick toast or oven warm-up will make every bite taste freshly baked.
FAQs
Can I use all-purpose flour instead of bread flour for this Asiago-Crusted Skillet Bread Recipe?
Absolutely! While bread flour gives you the best chew and structure, all-purpose flour works as a 1:1 substitute without changing the recipe otherwise. Just expect a slightly less chewy texture, still delicious!
What if I don’t have asiago cheese? What can I use instead?
No worries if asiago isn’t on hand. Parmesan, Pecorino-Romano, or mild white cheddar are excellent substitutes that impart a similarly rich and tangy flavor to the crust.
Do I need to use instant yeast, or can I use active dry yeast for this bread?
You can use active dry yeast as well, but be prepared for a longer rise time—about 4 hours instead of 3. Just follow the same process, and your bread will turn out fantastic.
Is it necessary to use a cast-iron skillet?
While a cast-iron skillet gives the best crust and heat distribution, you can also bake this bread in a Dutch oven or on a baking sheet with a steam bath in the oven for a similarly stunning crust and crumb.
How can I make my Asiago-Crusted Skillet Bread crust extra crispy?
Adding steam to the oven helps develop a crispier crust. If you’re baking on a baking sheet, place a pan with boiling water on the rack below your bread. For skillet or Dutch oven baking, covering then uncovering during baking helps trap steam and boost crust texture.
Final Thoughts
This Asiago-Crusted Skillet Bread Recipe is one of those delightful discoveries that turns simple ingredients into something truly magical. Its savory cheese crust, soft and chewy interior, and easy preparation make it a staple to keep coming back to in your kitchen. Once you try it, I’m sure it will find a permanent place at your table — whether for weekday dinners or special occasions. So grab your skillet, some asiago, and start baking a bread that your family and friends will rave about!
PrintAsiago-Crusted Skillet Bread Recipe
This Asiago-Crusted Skillet Bread is a homemade, artisan-style bread featuring a crispy asiago cheese crust. Made with bread flour, garlic, and a generous amount of shredded asiago cheese, the dough is mixed by hand, allowed to rise, then baked in an oven-safe skillet until golden and deliciously crusty. The bread boasts a chewy texture with a savory, nutty cheese finish perfect for sandwiches, soups, or enjoying plain.
- Prep Time: 15 minutes
- Cook Time: 30 to 35 minutes
- Total Time: 4 hours (including 3 to 3.5 hours rising and 30 minutes resting)
- Yield: 1 loaf (10-12 inch diameter skillet, about 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Ingredients
Dough Ingredients
- 3 and 1/4 cups (423g) bread flour, spooned and leveled, plus more as needed
- 2 teaspoons coarse salt (such as coarse sea salt)
- 1/2 teaspoon freshly ground black pepper
- 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
- 2 cloves garlic, minced
- 1 and 1/4 cups (125g) shredded asiago cheese, divided
- 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)
Instructions
- Mix the Dough: In a large bowl, stir together the bread flour, coarse salt, freshly ground black pepper, yeast, and minced garlic. Add 1 cup (100g) of the shredded asiago cheese and mix to combine. Make a well in the center of the flour mixture and pour in the warm water. Using a silicone spatula or wooden spoon, mix until a shaggy, sticky dough forms. If the dough is very wet, sprinkle an additional 2 tablespoons of flour. Shape the dough gently into a ball in the bowl, then cover tightly and allow it to rise at room temperature for 3 to 3.5 hours.
- Prepare the Skillet and Shape Dough: Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. Turn the risen dough onto a generously floured surface, and with floured hands, shape it into a ball as best as you can—it doesn’t have to be perfect. Place the dough ball into the prepared skillet, cover, and allow it to rest for 30 minutes while the oven preheats.
- Preheat the Oven: Preheat your oven to 425°F (218°C) during the 30-minute dough rest.
- Score and Top the Dough: Using a very sharp knife, bread lame, or kitchen shears, make a shallow slash or X about 1/2 inch deep on the dough’s surface. Sprinkle the remaining 1/4 cup (25g) of asiago cheese on top, gently pressing it into the dough so it sticks.
- Bake the Bread: Place the skillet in the oven and bake for 30 to 35 minutes until the bread is golden brown. Test doneness by tapping the loaf to hear a hollow sound or using an instant-read thermometer—internal temperature should be about 195°F (90°C).
- Cool before Serving: Remove the skillet from the oven and carefully transfer the bread onto a cooling rack. Let it cool for 20 minutes before slicing for best texture and flavor.
- Storage: Store leftover bread covered at room temperature for 2 to 3 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: After the dough has risen at room temperature, you can refrigerate it for up to 8 more hours before shaping and baking. For freezing, bake the bread, cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.
- Alternate Baking Methods: Dutch Oven: After rising, shape dough on parchment paper, place in a 5–6 quart Dutch oven, cover, rest 30 minutes while preheating oven, bake with lid on 25 minutes, then uncovered for 10 minutes until golden and 195°F internal temp. Baking Sheet: Shape dough on parchment-lined or floured baking pan, create steam in oven by placing boiling water in shallow pan on bottom rack, then bake as directed to achieve a crispy crust.
- Flour Recommendations: For best flavor and chewy texture, use bread flour. You can substitute all-purpose flour 1:1 if needed, but avoid whole wheat or gluten-free flours.
- Salt and Pepper Adjustments: Use coarse sea salt for flavor; if using fine salt, reduce quantity to 1.5 teaspoons. Use freshly ground black pepper; if pre-ground, reduce to 1/4 teaspoon.
- Yeast: Platinum Yeast from Red Star (instant yeast) is recommended. Active dry yeast can be used but may require a longer rise time (about 4 hours).
- Cheese Substitutes: If asiago is unavailable, substitute with freshly grated Parmesan, Pecorino Romano, or white cheddar cheese.
