Rustic Garlic Rosemary Skillet Bread (Printable)

Hearty skillet bread with roasted garlic and rosemary, featuring crisp edges and tender crumb ready in just 2 hours.

# 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 Suggestions:

01 -
  • This bread transforms simple ingredients into something that feels like a special occasion without requiring any fancy techniques
  • The crispy edges and chewy interior create this incredible texture contrast that keeps everyone reaching for another slice
02 -
  • I've learned that if your dough feels too sticky, resist adding more flour and let the gluten develop instead
  • The skillet method creates this amazing crust on the bottom that you absolutely cannot achieve with a regular baking sheet
03 -
  • If you want the most intense garlic flavor, roast the cloves beforehand at 400°F for 20 minutes until soft and golden
  • The dough should feel slightly tacky after kneading, not dry or flour covered

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