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