Print

Asiago-Crusted Skillet Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

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.

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

  1. 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.
  2. 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.
  3. Preheat the Oven: Preheat your oven to 425°F (218°C) during the 30-minute dough rest.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

Find it online: https://marthatasty.com/asiago-crusted-skillet-bread-recipe/