Rustic Garlic Rosemary Skillet Bread (Printable)
Hearty bread with crisp edges, chewy crumb, roasted garlic and fragrant rosemary. Perfect for sharing.
# 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 (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 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, 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 alongside soups or with olive oil for dipping.
# Expert Advice:
01 -
- The crust gets impossibly crisp while the inside stays tender and chewy
- It requires zero special equipment beyond a skillet you probably already own
- The whole house fills with that incredible garlic rosemary perfume
02 -
- A truly hot skillet is non-negotiable for that crisp bottom crust
- Underproofed dough will be dense, so trust the rise times
- The garlic bits on top can burn, so tuck them slightly into the dough
03 -
- Let the bread cool at least 10 minutes before slicing or the steam will escape
- Leftovers make the most incredible garlic bread or panzanella the next day