Introduction

Rustic Garlic Rosemary Skillet Bread is a fragrant, tender loaf bursting with bold garlic and fresh rosemary flavors. Baked in a skillet, it develops a beautiful crust while staying soft inside. Perfect as a cozy side or for dipping in olive oil.

The image shows a round loaf of pull-apart bread with golden brown, shiny crust divided into about nine thick sections. The top is sprinkled with coarse salt, green rosemary leaves, and some black pepper flakes, giving it a textured look. The bread looks soft and fluffy inside with a light pale yellow crumb. The loaf sits in a dark cast iron pan placed on a wooden board, and in the background, there are blurred out bowls with white sauce and candles on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour
1 tsp salt
1 tsp instant yeast
1 cup (240 ml) warm water (100°F to 110°F / 37°C to 43°C)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped

Instructions

Step 1: In a large bowl, whisk together the flour, salt, and instant yeast. In a separate container, warm the water until it is comfortably warm to the touch. Slowly add the water to the flour mixture and stir with a wooden spoon until a shaggy dough forms. It will be sticky—that’s a good sign.
Step 2: Cover the dough bowl with a damp towel or plastic wrap. Let it rise in a warm place for 1 to 2 hours until it doubles in size. For a quicker rise, place it in a turned-off warm oven.
Step 3: While the dough rises, heat olive oil in a small skillet over medium heat. Add minced garlic and sauté gently for about 2 minutes until golden and fragrant. Remove from heat and stir in the chopped rosemary. Let cool slightly.
Step 4: Dust a clean surface with flour and turn out the risen dough. Shape it into a rough ball and flatten slightly. Pour the garlic-rosemary oil over the dough and fold it gently to incorporate the flavors, being careful not to overwork it. Reshape into a round loaf with smooth edges.
Step 5: Place the dough in a well-oiled cast-iron or oven-safe skillet. Cover and let it rest for 30 minutes for a second rise while you preheat the oven to 400°F (200°C).
Step 6: Bake the bread in the preheated oven for 25 to 30 minutes until golden brown and hollow-sounding when tapped. Let it cool in the skillet for a few minutes before transferring to a wire rack to cool further.
Step 7: Slice with a serrated knife and serve warm. Enjoy with olive oil, butter, soups, or salads.

Tips & Variations

Substitute all-purpose flour with whole wheat for a denser texture or gluten-free flour to suit dietary needs.
For an extra flavor boost, knead additional minced garlic or rosemary into the dough before the first rise.
Use a serrated knife to slice the bread cleanly without crushing the soft crumb.

Storage

Store leftover bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 2 days. For longer storage, freeze tightly wrapped for up to 3 months. Reheat slices in a toaster or warm in the oven to restore freshness.

How to Serve

A golden brown round bread loaf with deep curved cuts across the top, revealing soft, airy layers inside. The crust is crispy and sprinkled with coarse white cheese and fresh green rosemary leaves, with a small bunch of rosemary placed in the center. The bread sits in a dark cast iron pan, contrasting with the white marbled surface underneath, and the overall look is warm and rustic. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before mixing it with the flour.

What if I don’t have a cast-iron skillet?

You can use any oven-safe skillet or a round baking dish with similar size. Just make sure to oil it well to prevent sticking.