Rustic Garlic Rosemary Skillet Bread (Printable)
Hearty skillet bread with crisp edges and chewy crumb, infused with 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
# 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 Hints:
01 -
- The crust gets impossibly crisp while staying tender inside, creating that perfect bakery texture you'd otherwise have to wait in line for
- Rosemary and garlic become this aromatic team that transforms simple dough into something everyone asks about at dinner parties
02 -
- Raw garlic can taste harsh if you're sensitive, so roast those cloves beforehand for a milder sweeter vibe
- The skillet needs to be oven-safe—regular pans will warp and possibly crack under that high heat
03 -
- If your kitchen runs cold, the rise might take longer—watch the dough size, not the clock
- A warm oven with just the pilot light on creates the perfect proofing environment