Description
This Rustic Garlic Rosemary Skillet Bread is a wonderfully aromatic and flavorful homemade bread baked in a cast iron skillet. Infused with fresh garlic and rosemary, it boasts a golden crust and a soft, tender crumb. Perfect as a savory side, appetizer, or for dipping in olive oil, this bread recipe involves a simple yeast dough with rising periods and finishes with a delightful bake in your oven.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups (420g) All-Purpose Flour
- 2 ¼ tsp Active Dry Yeast (1 standard packet)
- 1 ½ cups (360ml) Warm Water (105-115°F / 40-46°C)
- 1 tbsp Granulated Sugar
- 2 tsp Fine Sea Salt
- ¼ cup Extra Virgin Olive Oil
Aromatic Topping
- 6-8 medium cloves Fresh Garlic, minced
- 2 tbsp Fresh Rosemary, finely chopped
- ½ tsp Flaky Sea Salt, for topping
- ¼ tsp Freshly Ground Black Pepper (optional)
- Extra Olive Oil for drizzling (1-2 tbsp)
Instructions
- Activate Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: In a separate bowl, whisk together the all-purpose flour and fine sea salt. Add ¼ cup of extra virgin olive oil to the yeast mixture, then gradually incorporate the dry ingredients, mixing until a shaggy dough forms.
- Knead Dough: Knead the dough by hand for 10-15 minutes or with a stand mixer for 8-10 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Lightly grease a bowl with olive oil and place the dough inside, turning to coat it evenly with oil. Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours, until it has doubled in size.
- Prep Skillet & Aromatics: While the dough is rising, mince the garlic and finely chop the rosemary. Pour 2 tablespoons of olive oil into a 10-inch cast iron skillet. Scatter two-thirds of the minced garlic, chopped rosemary, a pinch of flaky sea salt, and optional black pepper evenly in the skillet.
- Shape & Second Rise: Gently punch down the risen dough and shape it into a round loaf. Place the dough in the prepared skillet, pressing down lightly to fit. Cover and let the dough rise again for 30 to 45 minutes in a warm spot, until puffed.
- Preheat Oven & Top Bread: About 15-20 minutes before the end of the second rise, preheat your oven to 400°F (200°C). Once the dough has risen, use floured fingers to dimple the surface. Drizzle 1 to 2 tablespoons of olive oil over the dough. Scatter the remaining garlic, rosemary, flaky sea salt, and black pepper on top.
- Bake: Bake the bread in the preheated oven for 25-35 minutes, or until the crust is deep golden brown. The internal temperature should reach 200-210°F (93-99°C), or the loaf should sound hollow when tapped on the bottom.
- Cool & Serve: Remove the bread immediately from the skillet and transfer it to a wire rack to cool for at least 15-20 minutes. Serve warm and enjoy the rustic, herby flavor and aroma.
Notes
- Make sure the water temperature for activating yeast is between 105-115°F (40-46°C) to avoid killing the yeast.
- Using a cast iron skillet helps achieve a crispy, golden crust flavor-enhancing aroma.
- Letting the bread cool on a wire rack prevents the bottom from becoming soggy.
- You can omit black pepper if preferred or adjust garlic quantity for more subtle flavor.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze slices for longer storage.
