Rustic Garlic Rosemary Skillet Bread
This delightful bread is infused with garlic and rosemary, perfect for any meal. It's easy to make, requires no kneading, and has a beautiful artisanal look.
Servings: 8 servings
Calories: 150kcal
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Forms the backbone of the bread.
- 1/2 teaspoon instant yeast Helps the bread rise.
- 3 cloves garlic, minced Creates a deliciously savory undertone.
- 1 tablespoon fresh rosemary, finely chopped Adds fragrant, earthy notes.
- 1 1/4 teaspoons kosher salt Enhances flavors.
- 3/4 teaspoon ground black pepper Adds subtle heat.
Wet Ingredients
- 1 1/2 cups water (room temp) Crucial for achieving proper texture.
For the Skillet
- 2 tablespoons cornmeal Creates a delightful crunch on the bottom.
Instructions
Preparation
- In a large bowl, combine the dry ingredients: flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast. Stir thoroughly.
- Pour in the room temperature water and stir until you form a sticky dough, about 30 seconds.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 18-24 hours.
Baking
- Lightly oil a 10-inch cast iron skillet and dust it with cornmeal.
- Turn the dough out onto a floured surface and shape it into a ball without kneading.
- Place the shaped loaf into the prepared skillet, cover with a towel, and let it rise for 2 hours.
- Preheat the oven to 450°F (232°C).
- Bake the bread for 30-40 minutes until the crust turns golden brown.
- Allow the bread to cool in the skillet for a few minutes, then transfer it to a wire rack. Slice and enjoy.
Notes
For variations, consider adding herbs like thyme or oregano, or grated cheese. To store, keep in a paper bag for 1-2 days or freeze for up to 3 months.