Rustic Garlic Rosemary Skillet Bread
A delightful and easy bread recipe infused with garlic and fresh rosemary, perfect for any meal.
Servings: 8 servings
Calories: 150kcal
Ingredients
Bread Ingredients
- 3 cups all-purpose flour Provides structure and chewiness.
- 3 cloves garlic, minced Infuses the dough with savory warmth.
- 1 tablespoon fresh rosemary, finely chopped Adds a fragrant touch.
- 1.5 cups water (room temp) Activates the yeast.
- 0.5 teaspoon instant yeast Initiates the fermentation process.
- 1.25 teaspoons kosher salt Enhances flavor and balances ingredients.
- 0.75 teaspoon ground black pepper Offers a subtle kick.
- 2 tablespoons cornmeal Sprinkled in skillet for texture.
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, minced garlic, chopped rosemary, kosher salt, ground black pepper, and instant yeast. Use a whisk or fork to blend them thoroughly.
- Gradually pour in the warm water while stirring gently. Keep mixing for about 30 seconds until you have a sticky, shaggy dough that pulls away from the sides of the bowl.
- Cover the bowl tightly with plastic wrap and set it at room temperature for 18-24 hours, allowing the dough to rise and develop bubbles.
Baking
- Lightly oil a 10-inch cast iron skillet and sprinkle the bottom with cornmeal to prevent sticking.
- Once risen, turn the dough out onto a floured surface and gently shape it into a ball.
- Place the dough ball into the prepared skillet, cover it with a kitchen towel, and let it rise for another 2 hours.
- About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C).
- Once preheated, place the skillet in the oven and bake for 30-40 minutes until the bread's crust is deep golden brown and crispy.
- After baking, let the bread cool in the skillet for about 10 minutes before transferring it to a wire rack.
- Enjoy your rustic bread warm or at room temperature.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.