Heaping ? cup Roasted Pistachios – shelled and roughly chopped
1TBSFresh Rosemary Leaves – finely chopped
½tspCoarse Sea Saltplus more to taste
Heat ¼ a cup of water to between 105-110 degrees F, either in the microwave or on the stove. Sprinkle in yeast and granulated sugar. Stir to combine. Set aside and allow the yeast to bloom for 5-10 minutes, or until mixture is foamy and yeast is activated and alive.
In a large bowl* combine flour, salt, and remaining water (1 ¼ cup minus 1 tablespoon). Stir with a wooden spoon to combine. Add in the yeast water and stir again to combine until all ingredients are moistened. *Bowl should be at least 5 times larger than the volume of the dough to account for rising.
Cover the bowl tightly with plastic wrap, set aside, and allow to rest at room temperature for 8-24 hours, or until dough has drastically risen. (mine took about 12 hours)
Remove the plastic wrap and discard. Sprinkle the top of the dough with a small amount of flour and transfer to a lightly floured work surface.
Flour hands liberally and form the dough into a tight ball by tucking the dough up and underneath itself and rotating dough. Drizzle 1 tablespoon of oil on top of the dough and rub to smooth over.
Pour 2 tablespoons of oil into the bottom of a 12’’ cast iron skillet or large cake pan. Transfer the dough, seam side down, to the skillet and turn gently to coat in oil.
Using your palm, gently press dough down to flatten it slightly. Cover the skillet tightly with plastic wrap and let the dough stand, at room temperature, for 2 hours or until dough mostly fills the skillet. When 30 minutes is left of standing time, adjust oven rack to the middle position and preheat oven to 525 degrees F.
Topping & Baking:
Using your fingertips gently press the top of the dough to make indentations and to help the dough completely fill up the skillet. Lift up the edges of the dough to let any air bubbles underneath escape. Use your finger tips to pop all the air bubbles that rise to the surface of the dough.
Sprinkle the goat cheese and pistachios evenly over the dough, using your fingertips to press cheese and nuts into the dough. Drizzle the dough evenly with the remaining 2 tablespoons of oil and sprinkle with rosemary and sea salt.
Transfer the skillet to the oven and bake until the top is golden brown, the bottom is well browned (lift it with a thin spatula to check) and the internal temperature of bread is 190 degrees F, about 16-24 minutes. If the bread is getting too brown too quickly, tent the skillet with aluminum foil. If the top of the bread is fully cooked and golden brown, but the bottom is not as crispy as desired, transfer the skillet to a burner over medium heat and cook until crisped, about 1-3 minutes.
Let bread rest in pan for 5 minutes before transferring to a cutting board and allow to cool for 5 minutes before cutting and serving.
*Recipe adapted from Serious Eats *Bread can be kept, covered, in the refrigerator for up to 2 days. Reheat in an oven preheated to 300 degrees for 8-12 minutes.