Garlic and Rosemary Skillet Bread
User Reviews
4.8
36 reviews
Excellent
Garlic and Rosemary Skillet Bread
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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!
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Ingredients
- 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 prigs rosemary fresh, chopped (or 1 teaspoon dried)
- 1/2 teaspoon sea salt or kosher*
Instructions
- 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!
Notes
- *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!
Nutrition Information
Show Details
Serving
1slice
Calories
303kcal
(15%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 303kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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