Mix the dry ingredients: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Whisk them together to ensure everything is evenly distributed.
Add the wet ingredients: Pour in the warm water and olive oil. Mix until a shaggy dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Shape the dough: Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and shape it into a round loaf.
Second rise: Place the shaped dough on a piece of parchment paper, cover it again, and let it rise for another 20-30 minutes until puffy.
Preheat the skillet: Heat a heavy-bottomed skillet or non-stick pan over medium-low heat. Place the loaf in the skillet along with the parchment paper.
Cook the bread: Cover the skillet with a lid and cook for 15-20 minutes on the first side, or until the bottom is golden brown. Carefully flip the bread over, cover, and cook for another 10-15 minutes until the other side is browned and the bread sounds hollow when tapped.
Cool and serve: Remove the bread from the skillet and let it cool on a wire rack. Slice and enjoy your fresh stovetop bread!
Serving and Storage Tips
Serving: This bread is delicious served warm with butter, honey, or jam. It’s also perfect for sandwiches, bruschetta, or alongside soups and stews.
Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days. To reheat, simply warm it in a skillet over low heat for a few minutes.
