Rustic Garlic Rosemary Skillet Bread (Printable)

Hearty skillet 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 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 Tips:

01 -
  • The way roasted garlic perfume fills your entire house while it bakes
  • Crispy golden edges that give way to impossibly soft, chewy center
  • It comes together with zero fancy equipment and minimal hands-on time
02 -
  • Patience during the first rise is non-negotiable; cutting it short produces dense, disappointing bread
  • Cast iron creates the crispiest edges but any oven-safe skillet will work
  • The garlic scent during baking is intense but mellow into something sweet and nutty
03 -
  • Don't skip the flaky salt on top; it creates those addictive salty crystals that contrast perfectly with the soft interior
  • If your dough feels too sticky to handle, flour your hands rather than adding more flour to the dough
  • The bottom should sound hollow when tapped—this is your doneness indicator

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