Description
This Garlic and Rosemary Skillet Bread is a fragrant, rustic loaf with a crisp crust and tender crumb, perfect for serving warm with olive oil or alongside your favorite meals. Infused with fresh garlic and rosemary, this bread is baked in a cast iron skillet for a beautifully golden crust and an inviting aroma.
Ingredients
Scale
Dough Ingredients
- 1 cup water (warm – not hot! not cold! Test it with your fingers. Like a nice warm bath.)
- 1 tablespoon white sugar
- 1 tablespoon active dry yeast (or 1 package)
- 3/4 teaspoon sea salt (or kosher salt)
- 1/4 cup olive oil (goes in the dough)
- 2 & 1/4 cups all-purpose flour (or bread flour, plus more as needed)
For Skillet and Topping
- 1 tablespoon olive oil (for bottom of skillet)
- 1 tablespoon olive oil (for top of bread)
- 2 cloves garlic (thinly sliced)
- 2 sprigs rosemary (fresh, chopped or 1 teaspoon dried)
- 1/2 teaspoon sea salt (or kosher salt)
Instructions
- Activate the Yeast: In a large bowl or stand mixer, add the warm water, sugar, and yeast. Stir gently and set a timer for 5 minutes to allow the yeast to become bubbly and foamy, indicating it is active.
- Check Yeast Activity: After 5 minutes, ensure the mixture is foamy. If not, discard and start over with fresh yeast and warm water to ensure good rise.
- Make the Dough: Add 3/4 teaspoon sea salt, 1/4 cup olive oil, and 2 1/4 cups all-purpose flour to the yeast mixture. Stir with a spoon until a soft dough forms. Knead the dough either using a stand mixer with a dough hook or by hand on a floured surface for 8-10 minutes until smooth and elastic, adding up to an additional 1/4 cup flour if it is too sticky.
- First Rise: Lightly grease a large bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn to coat with oil. Cover tightly with plastic wrap and let it rise in a warm spot for 45 minutes until doubled in size.
- Prepare Skillet and Shape Dough: Generously oil a 10-inch cast iron skillet with 1 tablespoon olive oil. Punch down the dough and press it evenly into the skillet. Use a sharp knife to score the dough top in a crisscross pattern for better texture and appearance.
- Add Toppings: Brush the top of the dough with 1 tablespoon olive oil. Evenly sprinkle the thinly sliced garlic, chopped fresh rosemary, and 1/2 teaspoon sea salt over the surface.
- Second Rise: Loosely cover the bread in the skillet with plastic wrap and allow it to rise for another 20 minutes to puff slightly before baking.
- Preheat Oven: While the bread is rising the second time, preheat your oven to 400°F (204°C).
- Bake: Place the skillet in the preheated oven and bake the bread for 20 to 25 minutes until the crust is a light golden brown all over and cooked through.
- Cool Properly: Remove the skillet from the oven and carefully take the bread out onto a wire rack immediately to prevent soggy crust. Let cool slightly before serving.
- Serve: Drizzle the finished bread with extra olive oil, slice into wedges, and serve warm to enjoy the garlic and rosemary infused flavors.
Notes
- Use warm water that’s comfortable to the touch (around 100-110°F or 37-43°C) to activate yeast without killing it.
- Adding more flour as needed during kneading is important to achieve a dough that is soft and slightly sticky but workable.
- Letting the bread cool on a wire rack immediately after baking preserves the crust’s crispiness.
- A cast iron skillet provides ideal heat distribution for this bread, giving it a crispy crust and tender crumb.
- Feel free to adjust garlic and rosemary quantities based on your flavor preference.
