Description
This Rustic Garlic Rosemary Skillet Bread is a hearty, flavorful loaf baked in a cast iron skillet, infused with fresh rosemary, garlic, and olive oil. It features a golden, crisp crust and tender, aromatic interior—perfect as a side or on its own.
Ingredients
- 3 cups (360 g) all‑purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup (240 ml) warm water (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)
- Optional: coarse sea salt or flaky salt for sprinkling
Instructions
- In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- Add warm water and 2 tbsp olive oil; stir until a shaggy dough forms.
- Knead by hand or with a mixer for 5–7 minutes, until smooth and elastic.
- Fold in minced garlic and rosemary until evenly incorporated.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Preheat oven to 425 °F (220 °C) with an oven-safe skillet inside for 10 minutes.
- Shape risen dough into a round to fit the skillet. Brush top with olive oil and sprinkle with coarse salt if desired.
- Carefully remove hot skillet, brush with olive oil, and place dough inside.
- Bake at 425 °F for 20 minutes, then reduce temperature to 400 °F (200 °C) and bake an additional 10–15 minutes, until golden and hollow-sounding when tapped.
- Remove bread from skillet and let cool on a wire rack for 10–15 minutes before slicing.
Notes
- Add Parmesan to the dough for extra flavor.
- Include chopped olives or sun‑dried tomatoes for variety.
- Use a wetter dough and stretch-and-fold method for an open crumb.
- Brush top with olive oil and butter blend for added richness.
- Top with sesame or poppy seeds for texture.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
