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Cast iron skillet herb bread with parmesan

Perfect bread for any day of the week. 
Prep Time10 mins
Cook Time1 hr
Resting1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: Scandinavian
Servings: 7 people


  • 600 gr cold water
  • 15 gr fresh yeast
  • 150 gr durum wheat flour
  • 600 gr wheat flour
  • 100 gr almond flour
  • 3 tsp salt
  • 3 tsp dried oregano
  • 3 tsp dried thyme
  • 1 tsp flaked chilli
  • 100 gr parmesan cheese grated
  • 5-6 tbsp olive oil


  • Mix all the dry ingredients in a mixing bowl.
    Mix lukewarm water with the yeast and mix it with the dry ingredients.
    Knead for about 10 minutes.
    Cover the bowl with plastic and let it rest for an hour. Important that the dough gets to rest at room temperature and nowhere near a draft.
    Set oven to 250 degrees Celsius and "bake" the cast iron skillet until 250 degrees. With the lid on.
    Take out the cast iron skillet and cover the bottom with olive oil and put in the dough, cover with the lid. Bake for 40 minutes at 250 degrees. 
    Take the lid off and bake for an additional 20 minutes. 
    Let the bread cool before you take it out of the cast iron skillet.