Rustic Garlic Rosemary Skillet Bread (Print View)

Hearty skillet bread with crisp edges, chewy crumb, roasted garlic and fragrant rosemary.

# What You'll 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

# Method:

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 - Transfer dough to a lightly oiled bowl, cover with a damp towel, and place in a warm area for 1 hour until doubled in volume.
05 - Coat a 10-inch oven-safe skillet generously with olive oil. Punch down risen dough and press into the skillet, spreading evenly to the edges. Cover and let rise for 25–30 minutes.
06 - Heat 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 deep golden brown and bread sounds hollow when tapped on the bottom.
09 - Let cool in the skillet for 10 minutes before slicing into wedges. Serve warm.

# Insider Tips:

01 -
  • The crust gets incredible crunch while staying tender inside
  • Minimal kneading means your arms wont hate you tomorrow
  • It makes your entire kitchen smell like an Italian bakery
02 -
  • Water above 110°F will kill your yeast instantly so test it on your wrist like baby formula
  • Letting the dough rise in a warm spot speeds everything up considerably
  • The second rise in the skillet is crucial for that perfect puff
03 -
  • Preheat your skillet in the oven for 5 minutes before adding dough for extra bottom crunch
  • Let the bread rest 10 minutes after baking so the crumb sets properly

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