Rustic Garlic Rosemary Skillet Bread (Print View)
Hearty bread with crisp edges, chewy crumb, roasted garlic and rosemary flavors.
# What You 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 - Whisk together warm water and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add bread flour and salt to yeast mixture. Mix to form 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 until evenly distributed.
04 - Transfer dough to a greased bowl, cover with damp towel, and let rise in warm place for 1 hour until doubled in size.
05 - Generously oil a 10-inch oven-safe skillet. Punch down dough and press gently into skillet, extending to edges. Cover and rise for 25–30 minutes.
06 - Preheat oven to 425°F.
07 - Brush dough surface with remaining olive oil and sprinkle evenly with flaky sea salt.
08 - Bake for 30–35 minutes until golden brown and cooked through.
09 - Let cool slightly before slicing. Serve warm for optimal texture.
# Expert Tips:
01 -
- The crust gets impossibly crispy while the inside stays tender and chewy, creating that perfect texture contrast that makes artisan bread so addictive
- You get restaurant-worthy results with almost zero kneading effort, and one rising time is all it asks of you
02 -
- The dough should feel slightly tacky after kneading, not dry or floury, because that moisture creates steam for the perfect crumb
- Letting the bread cool in the skillet for just 10 minutes makes it easier to slice without tearing
03 -
- Chef and food scientist J. Kenji López-Alt has proven that hot skillets create superior oven spring, so do not skip preheating your pan if you want extra height
- The classic French technique of creating steam in the oven during the first minutes of baking gives you an even crisper crust