Rustic Garlic Rosemary Skillet Bread (Printable)

Hearty bread with crisp edges, chewy crumb, roasted garlic and fragrant rosemary—perfect for sharing.

# 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

# Directions:

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 until shaggy dough forms, then knead by hand or mixer for 5–7 minutes until smooth and slightly sticky.
03 - Drizzle in 1 tablespoon olive oil, chopped rosemary, and minced garlic. Knead briefly to distribute evenly throughout dough.
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 10-inch oven-safe skillet. Punch down dough and press gently into skillet, extending to edges. Cover and rise 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.

# Expert Tips:

01 -
  • The skillet creates this incredible crispy crust that feels like something from a professional bakery
  • It requires zero fancy equipment and minimal kneading effort
  • The aroma alone will make your kitchen feel like the coziest place on earth
02 -
  • Water temperature matters more than you think—too hot kills the yeast, too cold makes it sluggish
  • The dough should still feel slightly sticky after kneading, not dry and smooth like cookie dough
  • If your skillet isn't oven-safe, you can use a round cake pan but the crust won't be quite as crisp
03 -
  • Pre-roasting your garlic at 400°F for 15 minutes makes the flavor sweeter and less sharp
  • If your dough seems too sticky to handle, wet your hands with oil instead of adding more flour
  • A hot oven is non-negotiable—don't be tempted to lower the temperature

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