Skillet Olive Bread

2 cups lukewarm water

1 package active dry yeast

1/2 Tbsp coarse salt (Himalayan Pink Salt)

plus a pinch for topping

4 1/3 cups flour

1/2 cup Country Olive Spread

2 Tbsp Italian Herb Olive Oil, divided

1 Tbsp Italian Seasoning

2 cloves garlic, crushed

     Combine water and yeast in a large mixing bowl.  Add 1 cup flour and salt; stir with a wooden spoon to combine.  Stir in olive spread, Italian seasoning, and garlic.  Add remaining flour, one cup at a time, stirring until thoroughly combined.  Cover with plastic wrap and set in a warm spot to rise for 1 hour.  Add 1 Tbsp olive oil to an 8 in cast iron skillet, making sure bottom and sides are covered.  Flour your hands and transfer dough into skillet, shaping into a disk.  Cover with a kitchen towel and let stand for 30 min.  Preheat oven to 400 degrees.  Drizzle olive oil on top.  Sprinkle a pinch of Italian seasoning and salt on top.  Score the top with a knife.  Bake for 30-35 mins.  (until top is nicely browned)   Remove from oven; place bread on cooling rack.  Serve when cooled.  Enjoy!