Rustic Garlic Rosemary Skillet Bread (Printable 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

# Steps:

01 - Whisk together warm water and yeast in a large bowl. Let sit for 5 minutes until foamy.
02 - Add bread flour and salt to the yeast mixture. 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 distribute evenly throughout the dough.
04 - Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
05 - Generously oil a 10-inch oven-safe skillet. Punch down dough and press it gently into the skillet, extending to the edges. Cover and let rise for 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 for 30–35 minutes until bread is golden brown and cooked through.
09 - Cool slightly before slicing. Serve warm for optimal texture.

# Expert Advice:

01 -
  • The crisp crust gives way to the most tender chewy interior youve ever tasted
  • Fresh roasted garlic and rosemary transform humble dough into something extraordinary
  • One bowl means almost no cleanup and maximum satisfaction
02 -
  • Cast iron creates the crispiest crust but any oven safe skillet works in a pinch
  • The dough will feel sticky resist adding more flour or the bread will be dense
  • Let the bread cool for at least 10 minutes or the inside will gummy when you slice it
03 -
  • Warm your oven slightly by turning it on for 2 minutes then off to create the perfect rising environment
  • The dough is ready when you can gently press it and the indentation slowly springs back

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