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Garlic and Rosemary Skillet Bread from The Food Charlatan

Garlic and Rosemary Skillet Bread

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! 
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings
Calories 303kcal
Author Karen


  • 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