🧄 Rustic Garlic Rosemary Skillet Bread
📝 Description:
This Rustic Garlic Rosemary Skillet Bread is golden-crusted on the outside and soft and chewy inside, with a fragrant infusion of garlic and fresh rosemary. It’s made in a cast iron skillet for a rustic look and crispy bottom. No fancy equipment, no kneading—just simple, hearty bread that’s perfect fresh out of the oven.
🍞 Ingredients:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2¼ tsp instant yeast (1 packet)
- ¾ cup warm water (110°F / 43°C)
- 2 tbsp olive oil, plus more for greasing
- 3 garlic cloves, minced
- 1½ tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- Optional: flaky sea salt for topping
🔪 Instructions:
- Activate the yeast (if not using instant yeast):
Combine warm water and sugar. Stir in yeast and let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.) - Make the dough:
In a large bowl, mix flour, salt, and rosemary. Add in yeast mixture (or water + instant yeast) and olive oil. Stir until a shaggy dough forms. - First rise:
Cover the bowl with a damp towel or plastic wrap. Let the dough rise in a warm place for 1–1.5 hours, or until doubled in size. - Prepare the skillet:
Drizzle olive oil into a cast iron skillet (8–10 inches) and gently stretch the dough into the skillet. Press garlic into the surface of the dough. - Second rise:
Cover again and let rise in the skillet for 20–30 minutes. - Preheat oven:
While dough rises, preheat oven to 400°F (200°C). - Bake:
Drizzle a little more olive oil over the top, sprinkle with flaky salt, and bake for 20–25 minutes or until golden brown and crispy on top. - Cool & serve:
Let rest for 5 minutes, then slice or tear and serve warm.
💡 Notes & Tips:
- Cast iron is ideal, but any oven-safe skillet or heavy baking dish will work.
- Customize it: Add sun-dried tomatoes, olives, parmesan, or caramelized onions to the dough.
- Garlic lovers: For extra punch, brush roasted garlic oil on top after baking.
- Make it ahead: Dough can be made the night before and left to rise in the fridge—bring to room temp before baking.
🍽 Servings:
- Makes 6–8 slices (Serves 4–6 as a side or appetizer)
🔍 Nutritional Info (Per Slice, Approximate):
- Calories: 180
- Carbs: 26g
- Fat: 6g
- Protein: 4g
- Fiber: 1g
- Sugar: 1g
(Varies based on flour and add-ins)
🌟 Health Benefits:
- Olive oil offers heart-healthy monounsaturated fats.
- Garlic provides immune-supporting compounds like allicin.
- Rosemary has antioxidants and anti-inflammatory properties.
- Homemade = clean ingredients (no preservatives or additives).
❓ Q & A:
Q: Can I use whole wheat flour?
A: Yes! Use up to 50% whole wheat and 50% all-purpose for a heartier loaf. You may need slightly more water.
Q: What if I don’t have rosemary?
A: Use thyme, oregano, Italian seasoning, or leave it out entirely for a classic garlic bread.
Q: How do I store leftovers?
A: Wrap in foil and store at room temp for 1–2 days or refrigerate up to 4 days. Reheat in the oven for best texture.
Q: Can I make it gluten-free?
A: Yes—with a 1:1 gluten-free baking flour and a touch more olive oil for moisture. Results may be slightly more crumbly.
Q: What can I serve this with?
A: Soups (like tomato or minestrone), pasta dishes, salads, or just as a snack with dipping oil or marinara.