Cast Iron Garlic Bread (The Best Way to Make Garlic Bread)

Might possibly be the best thing I ever made on a cast iron. It is so simple and easy to make, definitely a must try for any cast iron skillet owners (if you do not have a cast iron, you need one).

The instructions in this video are for a gas stove. If using an electric stove, it is possible that the highest setting may transfer enough heat to burn the bottom of the bread before the interior has a chance to cook. Start with the heat at medium-high and increase the heat in future batches if there is still room to do so.

Ingredients
Dough
500g (4 cup + 3 tbsp) bread flour (I used King Arthur; protein content: 12.7%)
300g (1 1/4 cup) room-temperature water; 70°F (21°C)
11g (2 1/4 tsp) kosher salt
11g (1 tbsp) white sugar
15g (1 tbsp) oil
1.2g (1/4 tsp + 1 small two-finger pinch) instant dry yeast or 1.5g active dry yeast

This recipe is for a 10" (25cm) - 12" (30cm) cast iron skillet.

Toppings
2 tbsp melted butter per batch; dough ingredients above make 2 batches
grated parmesan
garlic powder
fine salt
dried parsley

Conditions during filming:
Ambient Temperature: 70°F (21°C)
Humidity: 50%
Think of temperature as ingredient. Adjust fermentation times and ingredient temperatures based on your environment. If you are preparing your dough in a warmer environment, you can chill your ingredients in the fridge to reduce their temperature and slow down the fermentation process.

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Introduction - 0:00
Recipe - 0:27