Rustic Garlic Rosemary Skillet Bread (Print Version)
Hearty skillet bread with roasted garlic, fresh rosemary, golden crust and tender interior. Ready in 35 minutes.
# 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
# Step-by-Step Guide:
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 evenly 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, 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 alongside soups or with olive oil for dipping.
# Expert Suggestions:
01 -
- The crust develops these incredible crispy edges while staying soft inside, like the best focaccia youve ever had but easier
- Fresh rosemary and roasted garlic transform simple ingredients into something that feels fancy enough for guests but casual enough for Tuesday dinner
02 -
- The dough will feel sticky and that is exactly right, so resist adding more flour or your bread will turn out dense and heavy
- Letting the bread cool in the skillet for at least fifteen minutes keeps it from becoming gummy, but ten minutes in the pan then five on a rack works too
03 -
- If your house runs cold, rise the dough in your oven with just the light on, which creates a perfectly warm, draft free environment
- Roast the garlic cloves in a little olive oil at 400 degrees for fifteen minutes before adding them to the dough for a sweeter, mellow flavor that tastes like it came from a bakery