Description
This Rustic Garlic Rosemary Skillet Bread recipe is the perfect blend of crisp, golden crust and a tender, chewy center bursting with the aroma of fresh herbs and roasted garlic.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1 tsp fine sea salt
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 tbsp olive oil (plus more for greasing)
- 3–4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp olive oil (for brushing topping)
- 1/2 tsp flaky sea salt (for topping)
- 1/2 tsp fresh rosemary, finely chopped (for topping)
- Pinch of red pepper flakes (optional, for topping)
Instructions
- In a large mixing bowl, combine warm water, granulated sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until frothy.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt.
- Add 2 tablespoons of olive oil to the frothy yeast mixture. Gradually add the dry flour mixture to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth and elastic.
- Flatten the kneaded dough slightly. Sprinkle minced garlic and chopped fresh rosemary evenly over the surface. Fold the dough and knead for another 1-2 minutes until the flavors are well distributed.
- Lightly grease a large mixing bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover tightly and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough to release gases. Turn it out onto a lightly floured surface and shape it into a round ball, pulling the edges underneath to create a smooth top surface.
- Lightly grease a 9-10 inch cast iron skillet with olive oil. Place the shaped dough seam-side down into the skillet. Cover loosely and let rise for a second time (proofing) for 30-45 minutes, or until visibly puffy (increased by 50-75%).
- About 20 minutes before the second rise is complete, place your skillet (with dough, if proofing in it, or empty) into the oven. Preheat oven to 400°F (200°C). Preheating the skillet is crucial for a crispy bottom crust.
- Carefully remove the hot skillet from the oven (if applicable). Brush the top of the dough generously with 1 tablespoon of olive oil. Score the top of the bread with a sharp knife. Sprinkle with flaky sea salt, extra chopped rosemary, and red pepper flakes (optional).
- Carefully place the skillet back into the preheated oven. Bake for 25-35 minutes, or until the crust is deeply golden brown and sounds hollow when tapped (internal temperature 200-210°F/93-99°C).
- Once baked, immediately transfer the bread from the hot skillet to a wire cooling rack. Let cool for at least 30-60 minutes before slicing. Serve warm with butter or olive oil. Store leftovers in an airtight container for up to 2-3 days, or freeze slices for longer storage.
Notes
- This bread pairs well with soups and salads.
- Store leftovers properly to maintain freshness.
- Experiment with different herbs for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg