Description
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.
- Prep Time: 20 minutes (active)
- Cook Time: 30–40 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Rustic, Mediterranean-Inspired
Nutrition
- Serving Size: undefined
- Calories: 180
- Sugar: 0g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: undefined
