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3 cups all-purpose flour (or bread flour for extra chew)
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1 cup warm water (about 105°F/40°C)
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2 teaspoons instant yeast (or active dry yeast)
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1 teaspoon salt
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1 teaspoon sugar or honey (to feed the yeast)
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1 tablespoon olive oil or vegetable oil
Optional Add-Ins:
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1 teaspoon dried herbs (rosemary, thyme, or Italian seasoning)
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2 tablespoons grated Parmesan cheese
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¼ cup chopped olives or sun-dried tomatoes
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1 teaspoon everything bagel seasoning for topping
👩🍳 Your Step-by-Step Stovetop Bread Masterclass
Step 1: Wake Up the Yeast
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy and fragrant. This « proofing » step ensures your yeast is alive and active.
Step 2: Create the Dough
Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Turn onto a floured surface and knead for 5-8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Step 3: The Quick Rise
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes. It should nearly double in size.
