🍞 Rosemary Garlic Skillet Bread (Cast Iron)
Yield
1 round loaf (serves 6–8)
Ingredients
Dough
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3 cups (375 g) all-purpose flour
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1 packet (2¼ tsp) instant or active dry yeast
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1 tsp sugar or honey
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1¼ tsp salt
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1 cup (240 ml) warm water (110°F / 43°C)
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2 tbsp olive oil
Flavor Add-ins
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2–3 cloves garlic, minced
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1½ tbsp fresh rosemary, finely chopped
(or 1½ tsp dried rosemary)
Topping
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1 tbsp olive oil or melted butter
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Coarse sea salt
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Extra rosemary sprigs
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Optional: grated Parmesan or flaky salt
Instructions
1. Activate the Yeast
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In a bowl, mix warm water + sugar.
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Sprinkle yeast on top.
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Let sit 5–10 minutes until foamy.
(If using instant yeast, you can skip resting and mix directly.)
2. Make the Dough
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Add flour, salt, olive oil, garlic, and chopped rosemary.
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Mix until a shaggy dough forms.
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Knead by hand 8–10 minutes (or mixer 5 minutes) until smooth and elastic.
👉 Dough should be soft but not sticky. Add flour 1 tbsp at a time if needed.
3. First Rise
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Lightly oil a bowl.
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Place dough inside, cover with towel or plastic wrap.
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Let rise in a warm place 1–1½ hours, until doubled.
4. Shape & Second Rise
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Punch down dough gently.
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Shape into a round ball.
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Grease a 10-inch cast iron skillet with olive oil.
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Place dough inside, seam-side down.
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Cover and rise again 30–45 minutes.
5. Prep for Baking
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Preheat oven to 400°F / 200°C.
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Brush top with olive oil or melted butter.
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Use a sharp knife to score an “X” or slashes on top.
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Sprinkle with sea salt and extra rosemary.
6. Bake
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Bake uncovered for 30–35 minutes until:
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Golden brown
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Sounds hollow when tapped
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Internal temp ~190–195°F (optional check)
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🔥 For extra crust: brush with butter halfway through baking.
7. Cool & Serve
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Let cool 10–15 minutes before slicing.
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Serve warm with butter, olive oil, or soup.
Tips for Best Results
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Cast iron = crispy crust (don’t skip it!)
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Fresh rosemary gives stronger aroma
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Add roasted garlic or cheese for variation
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Store wrapped at room temp up to 2 days
