Rustic Garlic Rosemary Skillet Bread (Printable)
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
# How To Make It:
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 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 greased bowl, cover with a damp towel, and place in a warm area for 1 hour or until doubled in volume.
05 - Generously coat a 10-inch oven-safe skillet with oil. Punch down risen dough and press gently into the skillet, extending 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 deeply golden and cooked through. The bottom should sound hollow when tapped.
09 - Allow bread to cool briefly in the skillet before slicing into wedges. Serve warm for optimal texture.
# Expert Tips:
01 -
- The skillet creates edges that stay crispy for hours, not just those first magical minutes out of the oven
- Fresh rosemary and roasted garlic transform humble flour dough into something that feels like dinner at an Italian farmhouse
- One bowl, almost no kneading, and your kitchen will smell like a professional bakery in under two hours
02 -
- Cold kitchens can double your rise time, so find the warmest corner or turn on your oven light for a cozy proofing spot
- Let the bread cool for at least 15 minutes before slicing or the steam escapes and you lose moisture
03 -
- Rubbing a raw garlic clove over the hot baked crust adds an extra aromatic layer
- Substitute thyme or sage if rosemary is not your favorite herb, but keep the same amount