Description
This rustic garlic rosemary skillet bread recipe delivers golden, crispy edges and a soft, chewy center infused with fresh rosemary and garlic. Perfect for soups, stews, or as a comforting side dish, this easy no-knead bread uses basic pantry staples and bakes beautifully in a cast iron skillet. Ideal for beginners and bread lovers alike!
Ingredients
1 ¾ cups all-purpose flour
¾ cup warm water
1 ½ teaspoons active dry yeast
2 tablespoons olive oil (plus more for skillet and drizzling)
¾ teaspoon salt
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced or roasted
Instructions
1. In a large bowl, combine warm water and active dry yeast. Let sit for 5–10 minutes until bubbly.
2. Add flour, salt, rosemary, and garlic. Drizzle in olive oil and mix into a shaggy dough.
3. Knead for about 5 minutes until smooth and elastic.
4. Place dough back in the bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
5. Drizzle olive oil into a cast iron skillet, coating bottom and sides well.
6. Transfer the dough to the skillet, gently stretch it to fit, and cover. Let rise for another 30 minutes.
7. Preheat oven to 400°F (200°C). Drizzle more olive oil on top, sprinkle rosemary and sea salt if desired.
8. Bake for 25–30 minutes until the top is golden and edges are crisp.
9. Cool for 10 minutes before slicing. Serve warm with butter or dipping oil.
Notes
This bread is best served warm the day it’s baked.
You can use roasted garlic for a milder, sweeter flavor.
Cast iron skillets yield the best crust, but any oven-safe skillet works.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic, American, Mediterranean-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 0.3 g
- Sodium: 230 mg
- Fat: 6.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.2 g
- Protein: 4.5 g
- Cholesterol: 0 mg