Rustic Garlic Rosemary Skillet Bread (Print)
Hearty skillet bread infused with roasted garlic and fragrant rosemary, featuring crisp edges and chewy 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
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
→ Topping
09 - 1/2 tsp flaky sea salt
# How To Make It:
01 - In a large bowl, whisk together the warm water and yeast. Allow to sit for 5 minutes until foamy.
02 - Add bread flour and salt. Mix to form a shaggy dough, then knead by hand or mixer for 5–7 minutes, until smooth and slightly sticky.
03 - Drizzle in 1 tablespoon olive oil, rosemary, and minced garlic. Knead briefly to incorporate.
04 - Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
05 - Generously oil a 10-inch oven-safe skillet. Punch down dough and turn it out into the skillet, pressing it gently to the edges. Cover and let rise for 25–30 minutes.
06 - Preheat oven to 425°F.
07 - Brush dough with remaining olive oil and sprinkle with flaky sea salt.
08 - Bake for 30–35 minutes, or until bread is golden and cooked through.
09 - Cool slightly before slicing. Serve warm.
# Expert Tips:
01 -
- The aroma of garlic and rosemary will fill your entire kitchen, making everyone gravitate toward the oven
- It comes together with minimal hands-on time but rewards you with bakery-style results
02 -
- Do not skip the second rise in the skillet or your bread will be dense instead of light and airy
- Let the bread cool for at least 10 minutes before slicing, or the steam will escape and the texture will suffer
03 -
- If the dough feels too sticky to handle, lightly oil your hands instead of adding more flour
- Let the skillet heat up in the oven for a few minutes before adding the dough for an extra crispy bottom crust