Just think -warm homemade bread, rich with the flavors of garlic and rosemary, fresh out of the oven, dripping with butter… Need I say more? This Garlic Rosemary Skillet Bread recipe is so easy anyone can make it. It’s just mix, one rise and bake to golden brown deliciousness.
There are so many people that say bread is just too hard to bake. But, I’m here to tell you, it isn’t! The Garlic Rosemary Skillet Bread is so easy you will wonder why you never made it before now.
All you have to do is follow a few simple steps and check out these couple of tips and you’ll have beautiful warm homemade bread in no time!
Tip 1 – Determine whether your rapid-rise yeast is active. That means check the package and make sure it isn’t past it’s expiration date.
Tip 2 – Make sure the water temperature that you add to the flour mixture is between 125-130 degrees. You can use any type of thermometer to check this out. I have a digital one like this one here, which I love, but you can also use a meat or candy thermometer too.
Let me walk you through these simple steps to fantastic homemade bread!
- Mix flour, sugar, yeast and salt together in mixing bowl.
- Warm oil and water in microwave to 125-130 degrees. Add to dry ingredients and knead by machine for 2 minutes or by hand for 10 minutes. If the dough is a little sticky, add a little more flour, tablespoon by tablespoon until it’s nice and smooth and elastic.
- Cover with towel and let rest for 10 minutes.
- Punch down.
- Pour olive oil into bottom of cast iron skillet.
- From dough into mound and place in center of prepared skillet.
- Cut criss-cross in top of dough to allow steam to escape.
- Brush remaining olive oil on top of dough.
- Sprinkle garlic rosemary mixture over dough.
- Cover and let rise about 1 hour.
All risen and ready to pop into the oven to bake for just 20-25 minutes. Now, wait for that fresh baked bread aroma to start your mouth watering.
Your Garlic Rosemary Skillet Bread is done when it has a nice golden crust on it. Now isn’t that a thing of beauty!
Now, sit down, relax and cut yourself a big piece of warm bread. It’s soft on the inside with a wonderful crispy crust and full of the flavors of rosemary and garlic. Spread some butter on it or dip it into a small bowl of olive oil for a real treat.
I like to have mine with an Italian dinner or a nice bowl of soup or stew. But whatever way you have it, enjoy!
Garlic Rosemary Skillet Bread
- 2 1/4 cups all-purpose or bread flour plus more as needed
- 1 Tablespoon sugar
- 1 package rapid rise instant yeast
- 1 1/4 teaspoons sea salt divided
- 3/8 cup olive oil divided
- 1 cup water
- 2 cloves garlic sliced thin or 1 teaspoon minced garlic
- 2 sprigs fresh rosemary about 1 Tablespoon, chopped or 1 teaspoon dried rosemary
- In a large mixing bowl, combine flour, sugar, yeast and ¾ teaspoon salt.
- Warm 1/4 cup olive oil and water to 125-130 degrees. Add to dry mixture and stir with a spoon until a soft dough forms.
- Use a stand mixer with a dough hook and knead for 2 minutes (with a KitchenAid on speed 2) or by hand for 8-10 minutes. You may need to add up to 1/4 cup more flour if the dough is sticky to the touch. The dough has been kneaded properly when it forms a ball and none is left on the bowl.
- Cover bowl with towel and let dough rest for 10 minutes. Punch down.
- Pour 1 Tablespoon of oil into the bottom of a 10” cast iron skillet. Form a ball with the dough and place in center of skillet.
- Cut a criss-cross pattern in center of dough so steam can escape while baking.
- Brush remaining tablespoon of olive oil on top of dough. Combine minced garlic with chopped fresh rosemary sprigs (about 2 Tablespoons) and 1/2 teaspoon sea salt and sprinkle over top.
- Cover dough with towel and let rise for another hour.
- Preheat oven to 400 degrees.
- Bake for 20-25 minutes. Bread is done when it has a nice golden color all over.
- Remove from skillet and place on wire rack.
- Serve warm with additional olive oil for dipping.