Skillet Bread Four Cheese Spinach Dip
3 cups (375g) all purpose or bread flour
1 tsp (5g) salt
20 g fresh yeast (or 2 tsp active dry yeast)
1 tsp (5g) sugar
Stir until it liquifies
Dissolve in about ¼ cup (60ml) warm water
Add to flour mixture
3/4 cup (180ml) warm water
2 tbsp (28ml) olive oil
Knead until smooth and pulls away from the sides of the bowl
olive oil
Let the dough rise for about 1 hour until doubled in size at room temperature
flour
Divide dough in 16 pieces
Form into balls
9 inch (23cm) cast iron skillet greased with butter
5 inch (13cm) diameter bowl, outside greased with butter
Arrange doug balls around the outside of the skillet
Brush with melted butter
Cover and let rise another 30 minutes at room temperature
8 oz (230g) cream cheese, room temperature
Mix until smooth
8 oz (230g) spinach frozen, thawed, drained and chopped
1 clove garlic, minced
1 cup (100g) mozzarella cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
2 spring onion, diced
½ tsp (3g) salt
Red pepper flakes
Freshly ground black pepper
Mix to combine
Melted butter
Parmesan cheese
Bake at 350 F (180C) for 30 minutes
Cool down for 5-10 minutes before serving