Rustic Garlic Rosemary Skillet Bread Recipe
Introduction
Rustic Garlic Rosemary Skillet Bread is a simple yet flavorful homemade bread with a golden crust and soft, aromatic center. Infused with fresh rosemary and garlic, this easy skillet bread pairs beautifully with soups, stews, or serves as a comforting side dish.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup warm water
- 1 ½ teaspoons active dry yeast
- 2 tablespoons olive oil (plus more for skillet and drizzling)
- ¾ teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced or roasted
Instructions
- Step 1: In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 to 10 minutes until bubbly and foamy, indicating the yeast is active.
- Step 2: Add the flour, salt, chopped rosemary, and minced garlic to the bowl. Drizzle in the olive oil and mix until a shaggy dough forms.
- Step 3: Knead the dough by hand in the bowl or on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- Step 4: Place the dough back into the bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Step 5: Drizzle olive oil generously into a cast iron or oven-safe skillet, coating the bottom and sides. Gently transfer and stretch the dough to fill the skillet. Cover and let rise for another 30 minutes.
- Step 6: Preheat the oven to 400°F (200°C). Drizzle a little more olive oil over the dough top and sprinkle with extra rosemary and flaky sea salt if desired.
- Step 7: Bake for 25 to 30 minutes until the bread is golden brown and the edges are crisp.
- Step 8: Remove from the oven and let the bread cool for about 10 minutes before slicing. Serve warm with butter or olive oil for dipping.
Tips & Variations
- Use roasted garlic instead of raw for a milder, sweeter garlic flavor.
- Any oven-safe skillet will work, but cast iron provides the best crust.
- Sprinkle grated parmesan on top before baking for an extra cheesy crust.
- For a gluten-free version, substitute with a suitable gluten-free flour blend, adjusting liquid as needed.
Storage
Store leftover bread in an airtight container at room temperature for up to two days. For longer storage, freeze the bread in a zip-top bag. Reheat in a preheated oven to restore its crusty texture. Avoid refrigerating, as it can dry out the bread more quickly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary, but use about one-third of the amount because dried herbs are more concentrated. Fresh rosemary, however, provides a brighter, more vibrant flavor.
Do I need a cast iron skillet for this recipe?
A cast iron skillet is ideal because it creates a crisp crust, but any oven-safe skillet or baking pan will work if you don’t have cast iron on hand.
PrintRustic Garlic Rosemary Skillet Bread Recipe
This Rustic Garlic Rosemary Skillet Bread is a simple yet flavorful homemade bread featuring a golden, crispy crust and a soft, aromatic center infused with fresh rosemary and garlic. Perfectly baked in a cast iron skillet, it makes an ideal accompaniment for soups, stews, or as a comforting side dish. The recipe uses basic pantry staples and is suited for beginner and seasoned bakers alike.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 round loaf (serves 6) 1x
- Category: Bread
- Method: Baking
- Cuisine: Rustic, American, Mediterranean-inspired
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons active dry yeast
- ¾ teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
Wet Ingredients
- ¾ cup warm water
- 2 tablespoons olive oil (plus more for skillet and drizzling)
- 2 cloves garlic, minced or roasted
Instructions
- Activate the Yeast: In a large bowl, combine the warm water and active dry yeast. Let it sit undisturbed for 5 to 10 minutes until it becomes foamy and bubbly, indicating that the yeast is active.
- Mix the Dough: Add the all-purpose flour, salt, chopped rosemary, and minced or roasted garlic to the yeast mixture. Drizzle in the olive oil and mix until a shaggy dough forms.
- Knead the Dough: Knead the dough by hand either in the bowl or on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough back into the bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Prep the Skillet: Generously drizzle olive oil into a cast iron skillet, coating the bottom and sides well with a brush or paper towel. Transfer the risen dough into the skillet and gently stretch it to fill the pan.
- Second Rise: Cover the dough in the skillet again and allow it to rise for an additional 30 minutes until slightly puffed.
- Preheat Oven: Preheat your oven to 400°F (200°C) while the dough is completing its second rise.
- Prepare for Baking: Drizzle additional olive oil over the top of the dough. Optionally, sprinkle extra chopped rosemary and flaky sea salt to enhance flavor and texture.
- Bake: Place the skillet in the oven and bake for 25 to 30 minutes until the bread turns golden brown and the edges become crisp.
- Cool and Serve: Remove the bread from the oven and let it cool for about 10 minutes before slicing. Serve warm with butter or olive oil for dipping.
Notes
- This bread is best enjoyed warm on the day it is baked for optimal texture and flavor.
- Using roasted garlic yields a milder, sweeter garlic flavor compared to raw minced garlic.
- While cast iron skillets provide the best crust, any oven-safe skillet can be used successfully.
- Leftover bread can be stored in an airtight container at room temperature for up to two days or frozen for longer storage, then reheated in the oven to refresh its texture.
Keywords: rustic bread, skillet bread, garlic rosemary bread, homemade bread, easy bread recipe, cast iron skillet bread, aromatic bread
