Rustic Garlic Rosemary Skillet Bread
A rustic bread infused with garlic and rosemary, featuring a crispy crust and soft interior, perfect for any meal.
Servings: 12 servings
Calories: 150kcal
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Flour is the backbone of our bread.
- 1/2 teaspoon instant yeast Quick-rising yeast for a light texture.
- 3 cloves garlic, minced Provides robust flavor.
- 1 tablespoon fresh rosemary, finely chopped Adds fragrant herbal notes.
- 1 1/4 teaspoons kosher salt Enhances flavors and adds crunch.
- 3/4 teaspoon ground black pepper Adds earthy spiciness.
Wet Ingredients
- 1 1/2 cups water, room temp Hydrates the flour.
For Skillet Preparation
- 2 tablespoons cornmeal Prevents sticking and adds texture.
Instructions
Preparation
- In a large mixing bowl, combine all-purpose flour, minced garlic, finely chopped rosemary, kosher salt, ground black pepper, and instant yeast. Stir until well blended.
- Pour in room temperature water and stir until you form a sticky dough, about 30 seconds.
- Cover the bowl with plastic wrap and let the dough sit at room temperature for 18 to 24 hours.
Cooking
- Lightly oil a 10-inch cast iron skillet and dust with cornmeal.
- After the dough has risen, turn it out onto a floured surface and gently shape it into a ball.
- Place the shaped dough into the prepared skillet, cover with a towel, and allow it to rise for 2 hours.
- Preheat your oven to 450°F (232°C) in the last 30 minutes of rising.
- Bake the bread for 30 to 40 minutes until it turns a deep golden brown and sounds hollow when tapped.
- Remove from the oven and let cool in the skillet before transferring to a wire rack.
- Enjoy warm, with or without a spread.
Notes
Use fresh herbs for the best flavor, avoid overworking the dough, and consider adding other flavors like cheese or herbs.