Rustic Garlic Rosemary Skillet Bread (Print)
Hearty skillet bread infused with roasted garlic and fragrant rosemary, featuring crisp edges and tender interior.
# 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 (105°F to 115°F)
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 It:
01 - Whisk warm water and yeast in a large bowl. Let stand 5 minutes until foamy.
02 - Add bread flour and salt to yeast mixture. Mix until shaggy dough forms, then knead 5–7 minutes until smooth and slightly tacky.
03 - Drizzle in 1 tbsp olive oil, chopped rosemary, and minced garlic. Knead 1–2 minutes until evenly distributed.
04 - Place dough in a greased bowl, cover with damp towel, and rise in warm spot 1 hour until doubled in volume.
05 - Generously oil a 10-inch oven-safe skillet. Press dough evenly into skillet, cover, and rise 25–30 minutes.
06 - Preheat oven to 425°F.
07 - Brush dough surface with remaining olive oil and sprinkle evenly with flaky sea salt.
08 - Bake 30–35 minutes until golden brown and bread sounds hollow when tapped on bottom.
09 - Let cool 10–15 minutes before slicing into 8 wedges. Serve warm.
# Expert Tips:
01 -
- No bread machine or fancy equipment needed just one skillet and your hands
- The crispy edges and soft interior are impossible to resist especially warm from the oven
- Minimal active time with maximum flavor payoff perfect for beginner bread makers
02 -
- The dough should feel slightly sticky after kneading not dry or it will bake up tough and dense
- Letting the bread cool for even 10 minutes makes slicing easier but serving it warm is absolutely worth it
03 -
- If your kitchen runs cold find the warmest spot like near a preheating oven or in a sunny window
- Do not skip the flaky sea salt on top it transforms the whole eating experience