Speedy Bread on Hot Stone

Experience the art of rustic baking in record time with our "Speedy Bread on Hot Stone" recipe! With just six simple ingredients and a total prep and cook time of only 25 minutes, this recipe proves that you don’t need hours to enjoy freshly baked bread. Combining the earthy flavor of semolina-dusted rounds with the perfect golden crust achieved by baking on a blazing-hot stone, this bread delivers unparalleled texture and taste. The dough comes together effortlessly with no long rising times, making it perfect for busy weeknights or last-minute gatherings. Serve these warm, fluffy breads straight from the oven with a drizzle of olive oil, a pat of butter, or alongside your favorite dips. Whether you're a novice baker or a seasoned pro, this recipe is an easy, irresistible way to elevate your table.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Warm water (around 110°F/43°C)
• 1 teaspoon Instant yeast
• 0.5 teaspoon Salt
• 1 tablespoon Olive oil
• 2 tablespoons Semolina flour or cornmeal (for dusting)

Directions

Step 1

Place a baking stone or thick cast iron pan on the middle rack of your oven and preheat to 475°F (245°C). Let the stone heat for at least 30 minutes even though the dough only takes 10 minutes to prepare.

Step 2

In a large mixing bowl, combine the warm water, instant yeast, and olive oil. Stir to dissolve the yeast.

Step 3

Add the all-purpose flour and salt to the bowl. Stir with a wooden spoon or your hands until a shaggy dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead for about 2 minutes until it becomes smooth and slightly elastic. The dough should feel tacky, but not overly sticky.

Step 5

Divide the dough into 4 equal portions and shape each into a rough ball. Flatten each ball slightly to create 1/2-inch thick rounds.

Step 6

Sprinkle a small amount of semolina flour or cornmeal onto a sheet of parchment paper to prevent sticking. Place the dough rounds on the parchment.

Step 7

Carefully transfer the parchment paper with the dough onto the preheated stone in the oven. Bake for about 10-12 minutes, or until the bread puffs up and forms a golden crust.

Step 8

Use tongs or a spatula to remove the bread from the oven. Let it cool slightly on a wire rack before serving.

Step 9

Serve warm with butter, olive oil, or your favorite dips. Enjoy your freshly baked Speedy Bread on Hot Stone!

Nutrition Facts

Serving size	(456.1g)

Amount per serving	% Daily Value*
Calories	1066.5

Total Fat 16.6g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1185.2mg	0%
Total Carbohydrate 196.1g	0%
Dietary Fiber 8.0g	0%
Total Sugars 0.6g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 36.8mg	0%
Iron 11.6mg	0%
Potassium 322.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.3%

Protein: 10.8%

Carbs: 74.9%