How to make Asiago-Crusted Skillet Bread

This is asiago-crusted bread packed with the savory flavors of asiago cheese, garlic, and black pepper. The recipe starts with a simple 7-ingredient dough made with Platinum Yeast by Red Star. You’ll use an easy no-knead preparation method and bake it in a skillet to help form an extra crispy crust. See video tutorial below.

For an ultra-chewy interior with excellent flavor, I recommend using dependable, quality yeast. Platinum Yeast from Red Star is a strong and premium instant yeast. Its formula contains natural dough strengtheners and makes working with yeast simple and straightforward. I always use it.

To make the dough, combine the ingredients in a large mixing bowl using a silicone spatula or a wooden spoon. There’s no mixer required; the dough is too sticky for one. After the dough comes together, leave it alone. You don’t have to knead it at all. Let it rest and rise on the counter for 3-3.5 hours. During this time, the sticky dough will stretch to the sides of the bowl.

Now you’ll very gently shape it. It’s a slick dough, so have some bench flour handy. Turn it out onto a floured work surface and shape into a ball. Transfer it to a greased cast iron skillet, then cover and let it rest as you preheat the oven.

I usually bake no-knead bread in a Dutch oven or on a baking sheet, and either would certainly work here. But for this cheesy bread, I wanted a thick crust that a cast iron skillet helps provide.

Score the top of the dough, sprinkle on some extra cheese, and bake until golden brown.

This crusty asiago bread is simply perfect on its own, but even better with a warm bowl of tomato soup!

Asiago-Crusted Skillet Bread Video Tutorial:

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Sally McKenney is a professional food photographer, cookbook author, and baker. She has written, photographed, and published more than 1,000 from-scratch recipes and written three cookbooks. Her thorough step-by-step tutorials give millions of followers the knowledge and confidence to bake from scratch.