This bread offers the perfect mix of flavor and texture: aromatic garlic and fresh rosemary infuse each bite, while baking it in a skillet gives you a beautifully crisp, golden crust and a tender, chewy inside. It’s rustic and impressive, yet simple enough for any home cook. Whether you serve it with soup, salad, or simply drizzle with olive oil and enjoy warm — you’ll love how effortlessly delicious it is.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or more, to taste)
1 ¼ teaspoons kosher salt
¾ teaspoon ground black pepper
½ teaspoon instant yeast
1 ½ cups room-temperature water
2 tablespoons cornmeal
1 tablespoon olive oil (for greasing skillet)
Directions
In a large mixing bowl, combine the flour, minced garlic, chopped rosemary, salt, pepper, and instant yeast.
Pour in the room-temperature water and stir with a wooden spoon (or your hand) until a sticky, wet dough forms.
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18-24 hours, until bubbles form on the surface and the dough has developed flavor.
When ready to bake, lightly grease a 10-inch cast-iron skillet with olive oil and sprinkle the bottom with the cornmeal to prevent sticking and add rustic texture.
Turn the dough onto a floured surface and gently shape it into a round loaf—no heavy kneading required.
Place the shaped dough into the prepared skillet, cover with a clean dish towel, and let it rise at room temperature for 2 hours, until it roughly doubles in size and holds an indentation when poked.
Preheat your oven to 450 °F (≈ 232 °C).
Once preheated, place the skillet in the oven and bake for 30-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the skillet immediately and transfer to a wire rack to cool for at least 15-20 minutes before slicing.
Serve warm — ideal with olive oil or butter, or alongside your favorite soup or salad.
Servings and timing
Serves: 8 – 10 slices (approximately one 10-inch skillet loaf)
Preparation (mixing + first rise): ~18–24 hours
Second rise: ~2 hours
Baking time: ~30–40 minutes
Total active hands-on time: ~15-20 minutes
Total elapsed time: ~20–26 hours
Variations
Swap fresh rosemary for fresh thyme, oregano, or sage for a different herb note.
Fold in ¼ cup grated Parmesan cheese or ¼ cup chopped sun-dried tomatoes into the dough for extra flavor.
Use whole-wheat flour (replace up to ½ the all-purpose flour) for a heartier texture—adjust water slightly if dough feels too dry.
Instead of the long 18-24 h first rise, use a more traditional yeast rise (2 hours) and knead the dough 8-10 minutes—this changes texture slightly but still results in tasty bread.
After baking, top slices with a drizzle of balsamic glaze and extra virgin olive oil for a more gourmet finish.
Storage/Reheating
Store leftovers covered at room temperature for up to 2 days. The crust will soften over time.
To re-crisp the crust, preheat your oven to 350 °F (≈ 175 °C), place the loaf (or slices) on a baking sheet, and heat for 10-15 minutes.
For longer storage: slice the loaf, wrap tightly in foil or freezer-safe bag, and freeze up to 2-3 months. To serve, thaw at room temperature, then warm in a 300 °F oven for 10-12 minutes.
FAQs
What type of skillet should I use?
A 10-inch cast-iron skillet is ideal because it retains heat well and promotes a crisp crust. If you don’t have one, you can use a heavy oven-safe skillet or even a deep 9×9-inch baking dish—but the crust may not be quite as crisp.
Can I skip the 18-24 hour first rise to save time?
Yes, you can shorten the rise by using more yeast or a more conventional rise method—but the long slow rise helps develop flavor and improves texture. If you go shorter, expect a slightly different crumb and taste.
Can I use dried rosemary instead of fresh?
Yes — you can substitute dried rosemary, but fresh gives a brighter and more aromatic flavor. If using dried, use about half the amount.
Can I add other flavorings, like cheese or olives?
Absolutely. Folding in ¼ cup grated cheese (such as Parmesan) or ¼ cup chopped olives brings extra richness and a Mediterranean twist. Just be mindful that additions may alter dough moisture slightly.
My dough is too sticky to handle — what should I do?
A fairly sticky dough is expected for this style, but if it’s so wet you can’t handle it, lightly dust your work surface with flour and add flour a tablespoon at a time until you can shape the dough. Don’t over-add flour — you want a tender interior.
How can I tell if the bread is fully baked?
The crust should be golden brown and firm; if you tap the bottom of the loaf (once removed from the skillet) it should sound hollow. If it still sounds dense or muffled, return it to the oven a few minutes longer.
What’s the best way to serve this bread?
Warm with a drizzle of olive oil and a sprinkle of coarse sea salt is lovely. It also pairs beautifully with soup, stew, or alongside a fresh salad. Sliced and buttered, it makes an excellent breakfast or snack.
How long will the crust stay crisp?
The crust is crispiest right out of the oven. As the bread sits, moisture from the crumb may soften the crust. If you want to maintain crispness, store it on a wire rack uncovered (for a short period) and re-warm before serving.
Can I double the recipe for a larger loaf?
Yes — you could double the ingredients and use a larger skillet or two regular ones. Just ensure you maintain the ratio of ingredients and adjust rising time as needed (a larger dough mass may take a bit longer).
Is this bread suitable for beginners?
Yes — despite having a long rise time, the hands-on work is minimal: just mixing, shaping, and baking. It’s a great introduction to artisan-style bread baking without complicated techniques.
Conclusion
This Rustic Garlic Rosemary Skillet Bread brings the irresistible aroma of garlic and herbs together with the satisfying texture of a crisp crust and soft interior. With minimal hands-on work and simple ingredients, it’s perfect for making ahead and enjoying warm with your favorite meal. Whether for a cozy weeknight dinner or an impress-your-guests side dish, this bread is a winner.
This rustic skillet bread is infused with fresh rosemary and garlic, baked to perfection in a cast-iron skillet. The result is a crisp, golden crust with a tender, chewy interior—ideal as a side for soups, salads, or enjoyed simply with olive oil and sea salt.
Ingredients
3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or more, to taste)
1¼ teaspoons kosher salt
¾ teaspoon ground black pepper
½ teaspoon instant yeast
1½ cups room-temperature water
2 tablespoons cornmeal
1 tablespoon olive oil (for greasing skillet)
Instructions
In a large bowl, mix flour, garlic, rosemary, salt, pepper, and yeast.
Add water and stir until a sticky dough forms. Cover with plastic wrap and let rest at room temperature for 18–24 hours.
Grease a 10-inch cast-iron skillet with olive oil and sprinkle with cornmeal.
Turn dough onto a floured surface, gently shape into a round loaf (no kneading), and place in skillet. Cover with a dish towel and let rise for 2 hours.
Preheat oven to 450°F (232°C). Bake for 30–40 minutes until golden brown and crusty.
Remove bread from skillet and cool on wire rack for at least 15–20 minutes before slicing.
Notes
For best flavor, don’t skip the long rise time—it enhances the bread’s depth and texture.
You can substitute dried rosemary (½ tbsp) if fresh is unavailable.
Try adding grated Parmesan or chopped sun-dried tomatoes for extra flavor.
