Need an easy but fabulous bread for Thanksgiving? Or heck, how about dinner tonight! This bread has tons of flavor from the fresh garlic and rosemary. Olive oil in a cast iron skillet gives it this unreal crust. You will love it! 

Garlic and Rosemary Skillet Bread from The Food Charlatan

Have you ever done a handstand? How bout a handstand when you’re 37 weeks pregnant? No? Well that’s because YOU’RE NOT INSANE.

Seriously, I can’t do a handstand on a regular day. Meaning a day when I’m not lugging around a 6 and 1/2 pound watermelon (or whatever fruit my baby is resembling these days). (I’m like “a melon strolling on two tendrils…” Sylvia Plath? Anyone?)

Garlic and Rosemary Skillet Bread from The Food Charlatan

The doctor said my baby is oblique. That means she’s not completely head down, she’s diagonal. I told my sister about it. She said that she had a baby that was breech, so she did a handstand in the pool, and baby flipped around. So just do a handstand Karen. Easy. No problem. So what if I don’t have access to a pool? Eric can help me, right? We got this.

Garlic and Rosemary Skillet Bread from The Food Charlatan

Oh, past-Karen. You silly thing. Note to future Karen: don’t do a handstand, EVER, under any circumstances. I should have known that it would be a failure judging by the fact that I can’t even stand up without losing my balance these days.

I have another appointment with the doctor tomorrow, and last week she said if the baby hasn’t turned they will try to turn her manually, which can send you into labor. Wish me luck??

Garlic and Rosemary Skillet Bread from The Food Charlatan

In preparation for potentially painful baby-turning business, I’m scarfing bread. Garlic and Rosemary Skillet Bread, actually. My last meal of preference, I think. (“except for a nice MLT – mutton, lettuce, and tomato sandwich, where the mutton is nice and lean and the tomatoes are ripe [smacks his lips]. They’re so perky, I love that.” (Miracle Max? Anyone? Okay sorry I’ll stop with the obscure quotes.)

Garlic and Rosemary Skillet Bread from The Food Charlatan

Garlic and Rosemary Skillet Bread from The Food Charlatan

Garlic and Rosemary Skillet Bread from The Food Charlatan

Today’s recipe is from my best friend Sarah’s mom, Anne. (Hi Anne!) The first time I tried it was when Sarah and her husband made it for me when we were camping. Yes, CAMPING, like, in the wilderness. I like good food as much as the next person, but camping is one instance where I let flavor fly out the window in favor of convenience. (Read: we pudding cup.) But not Sarah and Brian. They knead dough in the wilderness. And then heat fiery coals and put them all over their Dutch oven to bring me this rich olive oily goodness:

Garlic and Rosemary Skillet Bread from The Food Charlatan

Can you see the crispity crunchy bottom? Have you ever had pan pizza from Pizza Hut? (If you haven’t, how?? why??) But this is kind of how that crust is. They bake those puppies in straight up oil pretty much. And that’s what you do with this bread. A full tablespoon of olive oil goes in the pan before you add the dough. It may look excessive; do it anyway. It’s kind of like these biscuits that are baked in a pan of melted butter. Oh yeah.

This bread would be perfect for Thanksgiving! I know it seems like a ways off but it’s really only a few weeks away. Crazy right??

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Garlic and Rosemary Skillet Bread

4.75 from 12 votes
Prep: 20 minutes
Cook: 20 minutes
Rising Time: 1 hour 5 minutes
Total: 1 hour 45 minutes
Servings: 6 Servings
Need an easy but fabulous bread for Thanksgiving? Or heck, how about dinner tonight! This bread has tons of flavor from the fresh garlic and rosemary. Olive oil in a cast iron skillet gives it this unreal crust. You will love it! 


  • 1 cup water, warm - not hot! not cold! Test it with your fingers. Like a nice warm bath.
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast, or 1 package
  • 3/4 teaspoon sea salt, or kosher*
  • 1/4 cup olive oil, goes in the dough
  • 2 & 1/4 cups all-purpose, or bread flour, plus more as needed
  • 1 tablespoon olive oil, for bottom of skillet
  • 1 tablespoon olive oil, for top of bread
  • 2 cloves garlic, thinly sliced
  • 2 sprigs rosemary, fresh, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon sea salt, or kosher*


  • In a large bowl or stand mixer, add warm water, sugar, and yeast. Stir together with a spoon, then set a timer for 5 minutes.
  • If your mixture is bubbly and a bit foamy after 5 minutes, congratulations! You didn't kill your yeast. If it's not reacting, then start over.
  • Add 3/4 teaspoon salt, 1/4 cup olive oil, and 2 and 1/4 cups flour. Stir together with a spoon until a soft dough forms. Then if you are using a stand mixer, switch to the dough hook and knead for 8-10 minutes. If you're kneading by hand, turn onto a well-floured work surface and knead for 8-10 minutes. Add more flour as needed. I used an extra 1/4 cup. You want the dough to be workable but it is still pretty sticky. (See photos)
  • Grease a large bowl. Scrape the dough into the bowl, form a ball, and turn to coat the top with oil. Cover with plastic wrap and let rise for 45 minutes. (Hang onto the plastic wrap for the second rise.)
  • Coat a 10-inch cast iron skillet** with 1 tablespoon olive oil. Punch down the dough and press it into the bottom of the pan. Use a sharp knife to score the bread on top in a crisscross pattern.
  • Brush the top with 1 tablespoon olive oil. Then sprinkle with garlic, rosemary, and 1/2 teaspoon salt.
  • Cover loosely with plastic wrap and let rise another 20 minutes.
  • Preheat your oven to 400 degrees F.
  • When the bread has risen, bake at 400 for 20-25 minutes.
  • Remove from the oven when the top is light golden brown all over.
  • Remove the bread from the skillet right away and let cool on a wire rack. If you leave it in the pan the crust will get soggy!
  • Drizzle with more olive oil, slice into wedges, and serve hot!


*If you don't have kosher or sea salt, table salt will work fine. Just use a little less each time. (Don't fill your half teaspoon all the way to the top)
**If you don't have a cast iron skillet, I bet this would work great in a 9x9 pan. The bottom of the bread might not get quite as crispy but it will still be delicious!


Serving: 1slice | Calories: 303kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 488mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
Course: Bread
Cuisine: American
Calories: 303
Keyword: bread, Garlic, rosemary, skillet
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Restaurant Style Olive Oil and Balsamic Bread Dip << you could dip your Skillet Bread in this. OH MAN.

Restaurant-Style Olive Oil and Balsamic Bread Dip from The Food Charlatan


Fast Focaccia Bread << this is such an old recipe but I still use it all the time! Cheese ftw!

Focaccia Bread {Fast} from


Aunt Shirley’s Famous Dinner Rolls << the best dinner rolls guys. THE BEST.

Aunt Shirley's Famous Dinner Rolls from The Food Charlatan


Buttery Sweet Potato Rolls << this would be another good one to make for Thanksgiving!

Buttery Sweet Potato Rolls from The Food Charlatan


Other skillet breads from friends you might like!

One Hour Skillet Garlic Parmesan Focaccia from The Comfort of Cooking
No-Knead Skillet Bread from The Cooking Actress
Parmesan Ranch Skillet Bread from Crunchy Creamy Sweet

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  1. This bread is seriously fool proof and DELICIOUS. I have made it now 4 times in the past month – so delicious. I usually add few scoops of minced garlic when kneading so it has a stronger garlic flavor, which my family loves. I have had this bread with soup, as sandwich bread for a panini, dipping in some delicious garlic/white wine mussels. All of it is perfect. Thanks for this simple recipe.

    1. Why have I never used this as bread for a panini?? That sounds amazing!! Love the idea of kneading in some garlic to the dough. never enough, I say! Garlic forever :) So glad you are enjoying the recipe Katie, thank you for taking the time to comment!

  2. I NEVER leave reviews but this bread was amazing! I am a novice and have made  a different bread every week for about a month.  b This is our absolute favorite so far. Hard to imagine any other recipe can beat this one. 

    1. How fun that you are making bread more often! You will be a pro in no time. I’m so glad you loved this one, and thank you so much for reviewing Angelica!!

  3. I’m not typically one to leave a review, but I felt like I have to for this one. I have made this bread perhaps a dozen times now. It is SO GOOD and definitely our family’s favorite dinner bread. I love how easy it is, the richness of the olive oil (I add a little extra in the dough and a lot on top at the end), the piney taste of the rosemary (I add extra in the dough), and the crunchy kick of garlic on top (I add more in the dough as well). I will keep making this over and over and over again. I’d love for you to post more skillet bread recipes!! 5/5 star review. Bravo. Kim

    1. Thank you Kim! I’m so glad you are loving it! Love that you add a little extra of everything, never too much garlic I say :) I really should post more skillet bread recipes! They are so delicious. Thanks for reviewing!!

  4. Haha! Do I need to cancel my Halloween Party and make a plane reservation for next week? How about instead of a handstand you sit backwards on your sofa and Eric slowly tips you back and holds your legs up? (Be sure and video that if you do😉).


  5. Bahahahaha – This happened to my BFF too! I remember getting texts that she was doing headstands. Also – HOW IS IT 37 WEEKS ALREADY?! OMG SHE’S ALMOST HERE – I’M NOT READY!

  6. Oh gosh, poor Karen! You sound so uncomfy right now. This baby on the other hand…luckiest kid ever. Gonna burst into a world full of fresh bread and buttery goodness. Keep us updated!

    1. Haha! I’m loving the imagery here. Luckiest baby ever, born straight into buttery goodness. lol. Thanks so much Annie!

  7. I had to have my baby turned (he was breech) at 37 weeks. The meds to relax everything made me feel like I’d downed an entire pot of coffee. I didn’t find the process painful, just an incredible amount of pressure, and just when I thought I couldn’t take anymore pressure the baby flipped around. I remember having contractions afterwards (my husband’s company Christmas party was that night!) but no real labor. I ended up being induced 3 weeks later!

    1. Oh man Lora I wish I had read this before my appointment yesterday! I would take drowning in coffee over immense pain…I think? And I’m glad it didn’t send you into labor! Obviously your little one needed some more time :) My appointment went well and they didn’t have to do any turning, she dropped all on her own. Whew!

  8. Sending lots of good thoughts your way! I can’t believe you tried to do a headstand! haha Yeah I don’t think I could even do one (and I’m definitely not pregnant!) PS this bread sounds fantastic – rosemary is my fav!!

    1. Yeah I’m filing it under the “nesting” category. Or maybe just the “crazy pregnancy lady” one. Rosemary is totally the best right :)

    1. You certainly could do it that way if you wanted Susan! I like the way the garlic gets crispy on top but that’s just me :)

      1. thanks….I’m not waiting until Thanksgiving to make this. Lots of garlic,rosemary and olive oil..what could be better!

  9. YOU DID A HANDSTAND 9 MONTHS PREGNANT?!! And laughed at the easy exercise I proposed? Ahhh! I hope eating this delicious looking bread took care of the problem for you :)

    1. Well that’s what I was trying to say, no, I didn’t. I tried and failed. haha. the bread is definitely helping, it was pretty traumatic, haha! :)

      1. I really wish I had video of that :)
        Btw, the Princess Bride quote is one of my favorites ever! That whole movie is full of fabulous quotes :)

    1. Thanks Karen! There’s something about bread made in the skillet that makes it seem extra rustic and delicious, right? :)

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