Rustic Garlic Rosemary Skillet Bread (Printable version)
Hearty aromatic bread with crisp edges and chewy crumb, infused with roasted garlic and 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 Prepare:
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 sticky.
03 - Drizzle in 1 tablespoon olive oil, chopped rosemary, and minced garlic. Knead briefly to evenly distribute 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 until doubled in size.
05 - Generously oil a 10-inch oven-safe skillet. Punch down the risen dough and press it gently into the skillet, extending to the edges. Cover and let rise for 25–30 minutes.
06 - Preheat oven to 425°F.
07 - Brush the dough surface with remaining olive oil and sprinkle evenly with flaky sea salt.
08 - Bake for 30–35 minutes until golden brown and cooked through. The crust should be crisp and the internal temperature should reach 200°F.
09 - Let cool slightly in the skillet before slicing. Serve warm for optimal texture and flavor.
# Expert advice:
01 -
- The crispy edges and soft center create that perfect restaurant-style texture that makes people think you spent all day baking
- Fresh rosemary and roasted garlic transform simple ingredients into something that feels fancy enough for guests but easy enough for a Tuesday night
02 -
- I once skipped the second rise and ended up with dense, heavy bread that never quite puffed up in the oven
- Using cold water or a cold kitchen can double your rise time, so be patient and let the dough tell you when its ready
03 -
- Roasting the garlic cloves in olive oil for 15 minutes before mincing adds an incredible sweetness that raw garlic cant achieve
- A light dusting of cornmeal on the bottom of the skillet creates an extra crunchy layer and prevents any sticking