Description
This Garlic and Rosemary Skillet Bread recipe is a flavorful, rustic bread with a crispy crust and a soft, tender crumb. Infused with fresh garlic and fragrant rosemary, this loaf is baked in a cast iron skillet to develop a golden crust, making it perfect for serving alongside soups, salads, or as a savory snack.
Ingredients
Scale
For the Dough
- 1 cup water (warm – not hot! not cold! 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 (for the dough)
- 2 & 1/4 cups all-purpose or bread flour, plus more as needed
For the 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 Yeast: In a large bowl or stand mixer, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
- Mix Dough: Add salt, olive oil, and flour to the yeast mixture. Stir to form a soft dough. Using a stand mixer with a dough hook or by hand, knead the dough for 8-10 minutes, adding extra flour as needed, until it is workable but still slightly sticky.
- First Rise: Grease a large bowl with olive oil. Shape the dough into a ball and place it in the bowl, turning to coat with oil. Cover with plastic wrap and let it rise for 45 minutes until doubled in size.
- Prepare Skillet: Coat a 10-inch cast iron skillet with olive oil. Punch down the risen dough and press it evenly into the skillet bottom. Score the top of the dough in a crisscross pattern with a sharp knife.
- Add Toppings & Second Rise: Brush the bread top with olive oil, then sprinkle evenly with sliced garlic, chopped rosemary, and salt. Cover loosely with plastic wrap and let it rise for another 20 minutes.
- Preheat Oven: Heat your oven to 400°F (204°C) while the bread completes its second rise.
- Bake: Place the skillet in the oven and bake for 20-25 minutes, until the top is lightly golden brown and crusty.
- Cool & Serve: Remove the bread from the oven and immediately transfer it from the skillet to a wire rack to cool, preventing the crust from becoming soggy. Drizzle with additional olive oil, slice into wedges, and serve warm.
Notes
- Warm water temperature is key for yeast activation; it should feel like a warm bath to the touch, about 100-110°F (37-43°C).
- If your yeast does not foam after 5 minutes, discard the mixture and start over with new yeast.
- Kneading can be done by hand or with a stand mixer fitted with a dough hook.
- Do not let the bread cool in the skillet to keep the crust crisp.
- Use a 10-inch cast iron skillet for best crust formation.
- You can substitute dried rosemary if fresh is unavailable.
- This bread is best enjoyed fresh but can be reheated to revive its crust.
