Rustic Garlic Rosemary Skillet Bread (Printable)
Hearty skillet bread with roasted garlic and rosemary, featuring crisp edges and chewy crumb.
# What You Need:
→ Bread Dough
01 - 3 cups bread flour
02 - 2 1/4 tsp active dry yeast
03 - 1 1/4 cups warm water
04 - 1 1/2 tsp salt
05 - 1 tbsp olive oil
→ Aromatics
06 - 2 tbsp fresh rosemary, chopped
07 - 4 cloves garlic, minced
08 - 2 tbsp olive oil, plus extra for greasing
→ Topping
09 - 1/2 tsp flaky sea salt
# How To Make:
01 - Whisk together warm water and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add bread flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead by hand or stand mixer for 5-7 minutes until smooth and slightly tacky.
03 - Drizzle in 1 tablespoon olive oil, chopped rosemary, and minced garlic. Knead briefly until evenly distributed throughout the dough.
04 - Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm location for 1 hour or until doubled in bulk.
05 - Generously oil a 10-inch oven-safe skillet. Punch down risen dough and transfer to the skillet, pressing gently to evenly cover the bottom. Cover and let rise for 25-30 minutes.
06 - Set oven to 425°F.
07 - Brush dough surface with remaining olive oil and sprinkle evenly with flaky sea salt.
08 - Bake for 30-35 minutes until bread is deeply golden and sounds hollow when tapped on the bottom.
09 - Let bread cool in the skillet for 10 minutes before slicing. Serve warm for optimal texture.
# Expert Hints:
01 -
- The garlic and rosemary infusion creates the most incredible aroma that fills your entire kitchen
- One pan means almost zero cleanup and that rustic look that makes people think you tried harder than you did
02 -
- Do not skip the second rise or you will end up with dense, heavy bread that disappoints everyone
- A too-hot skillet from the oven will burn the bottom before the inside bakes through
03 -
- Cast iron creates the best crust but any oven safe skillet will work in a pinch
- Let the bread cool for at least 10 minutes before slicing or the steam will escape too quickly