Rustic Garlic Rosemary Skillet Bread

Here’s a short description of what these are all about: I bake a hearty, flavor‑packed loaf right in a skillet, infused with garlic, fresh rosemary, and olive oil. The crust becomes golden and crisp, while the interior stays tender and fragrant.

Why You’ll Love This Recipe

I love this skillet bread because it’s simple yet so satisfying. It gets that rustic, artisan feel without needing a loaf pan or fancy oven techniques. The combination of garlic and rosemary is timeless, and baking in a skillet helps develop a wonderful crust all around. It’s great as a side with soups or stews, or just on its own with butter or olive oil.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups (360 g) all‑purpose flour

• 1 tbsp sugar

• 1 tsp salt

• 1 tbsp instant yeast

• 1 cup (240 ml) warm water (about 105–110 °F / 40–43 °C)

• 2 tbsp olive oil, plus extra for brushing

• 3 cloves garlic, minced

• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)

• Optional: coarse sea salt or flaky salt for sprinkling

Directions

1. In a large bowl, I whisk together the flour, sugar, salt, and instant yeast.

2. I add the warm water and 2 tablespoons olive oil and stir until a shaggy dough forms.

3. I knead (by hand or in a stand mixer) for about 5 to 7 minutes, until the dough is smooth and elastic.

4. I fold in the minced garlic and chopped rosemary, kneading just until they are evenly distributed.

5. I place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour (or until doubled in size).

6. Meanwhile, I heat an ovenproof skillet (cast iron works great) in the oven at 425 °F (220 °C) for about 10 minutes, so the skillet is hot when the dough goes in.

7. Once the dough has risen, I turn it out onto a lightly floured surface, shape it roughly into a round (to fit in the skillet), and brush the top lightly with olive oil. I optionally sprinkle coarse salt on top.

8. I carefully remove the hot skillet from the oven, brush a little olive oil inside, and place the shaped dough into it.

9. I bake for about 20 minutes, then reduce the oven temperature to 400 °F (200 °C) and bake another 10–15 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.

10. I remove the bread from the skillet and let it cool on a wire rack for at least 10–15 minutes before slicing.

Servings And Timing

• Serves: about 8 slices

• Prep Time: ~10 minutes

• Kneading & shaping time: ~5–7 minutes

• First rise: ~1 hour

• Baking time: ~30 to 35 minutes

• Total time: ~1 hour 45 minutes

Variations

• I sometimes add a handful of grated Parmesan cheese into the dough for extra flavor.

• I use chopped olives or sun‑dried tomatoes along with rosemary for a Mediterranean twist.

• For a wetter, more open crumb, I increase water by 10–15% and skip heavy kneading, doing stretch‑and‑folds instead.

• I brush a mix of olive oil and melted butter on top before baking for extra richness.

• I sprinkle sesame seeds or poppy seeds on the crust for texture and visual interest.

Storage/Reheating

I store leftover slices wrapped in a clean kitchen towel or in a paper bag (to preserve crust) for up to 2 days. For longer storage, I freeze halves in foil and plastic wrap, up to 1 month. To refresh, I reheat in a 350 °F (175 °C) oven for 10 minutes or until warmed through and crisped.

FAQs

Do I need a specific kind of skillet?

I prefer a heavy, oven‑proof skillet (like cast iron) for even heat. But if your skillet isn’t great in the oven, you can bake the loaf in a regular pan — though the bottom crust may not be as crisp.

Can I skip kneading and do a no‑knead version?

Yes — I could use the no‑knead method by mixing and then doing stretch‑and‑folds over time. The longer fermentation develops flavor, though texture might be slightly different.

What if my rosemary is very woody?

I strip the tough stems and chop the softer leaf parts finely, so it mixes well into the dough without large woody bits.

How do I know the bread is done?

The crust should be deeply golden. When I tap the bottom, it should sound hollow. An internal temperature around 200 °F (93 °C) also indicates doneness.

Can I add garlic after rising instead of before?

It’s better to add garlic before or during kneading so it distributes evenly. If I add raw garlic later, it may lead to uneven pockets or risk burning on top.

Conclusion

This Rustic Garlic Rosemary Skillet Bread is one of my favorite homemade breads when I want something flavorful, rustic, and impressive without fuss. The aroma, the crisp crust, and the garlicky, herbal crumb make it a memorable companion to soups, salads, or just butter. I hope you enjoy making—and tearing into—it as much as I do.