Embark on a journey into making homemade bread with this easy and quick No Knead Skillet Bread recipe. Perfect for bakers of all levels, this bread requires minimal hands-on time but delivers maximum flavor and an irresistible crust paired with a soft middle.
Warm, homemade, and flavorful No Knead Skillet Bread is so easy to prepare that you’ll want to make it again and again. It’s the perfect recipe for those who want to indulge in the aroma of freshly baked bread without the hassle of intricate preparation. Whether you’re a seasoned baker or trying your hand at bread for the first time, this skillet bread is a foolproof route to a comforting and delicious loaf.
Why This Bread Recipe Works
- No-Knead Ease: With no kneading required, this recipe is great for beginners or those short on time.
- Minimal Prep: The recipe requires little active participation; most of the required time is for rising and baking.
- Skillet Baking: The cast iron skillet ensures a beautifully crisp crust and even baking.
- Flavorful Additions: Fresh rosemary and garlic infuse the bread with aromatic flavors.
Skillet Bread Ingredients
- 2 cups lukewarm water
- 1 package active dry yeast
- 1/2 tablespoon kosher salt
- 4-1/3 cups all-purpose flour
- 2 tablespoons fresh rosemary leaves
- 2 cloves garlic
- 2 tablespoons olive oil
- sea salt
How To Make No Knead Skillet Bread
- Dissolve the active dry yeast in warm water in a large mixing bowl. Blend in a cup of flour and the kosher salt, stirring with a wooden spoon to incorporate.
- Add the chopped rosemary and minced garlic into the mixture and gradually add the rest of the flour, stirring well after each addition until the dough forms. Once the dough comes together, cover the bowl with plastic wrap and let it rise for an hour or until doubled in size.
- Spread olive oil around the base and sides of the skillet with a paper napkin or your fingers. Then, flour your hands to prevent sticking and transfer the dough to the oiled skillet after that initial rise.
- Cover the dough with a kitchen towel and set it aside for 30 minutes to let it rise again.
- Then, drizzle the top with olive oil and sprinkle it with sea salt. Score the top of the loaf with shallow cuts to help it expand while baking. Bake for 30 to 35 minutes.
- Remove the skillet from the oven, and carefully turn the bread onto a wire rack to cool completely.
Recipe Tips And Variations
- To ensure the yeast activates properly, the water should be slightly warm; about 105˚F. Avoid using water that feels too hot to the touch, as high temperatures can deactivate the yeast.
- This recipe was specifically developed with all-purpose flour, and while a bread flour might work, I have not tested that yet.
- The cast iron skillet is essential for this recipe, providing the perfect heat distribution for a crisp crust. Other pans may not yield the same results.
- Ensure your skillet is well-oiled to prevent sticking and to achieve a crispy crust.
- Substitute rosemary and garlic with other herbs or add cheeses for different flavor profiles.
- Monitor your bread, as oven temperatures may vary; it should be golden brown when done.
- Remove the bread from the skillet as soon as it comes out of the oven; bread left in the pan will be soggy.
- Allow the bread to cool for at least one hour before slicing it.
How To Serve Bread
Keep your bread fresh by storing it in a bread box or wrapping it in a clean cloth inside a plastic bag. For longer storage, slice, and freeze in an airtight container for up to 3 months.
More Bread Recipes
Rosemary and Garlic No-Knead Skillet Bread
- 2 cups lukewarm water, about 105˚F
- 1 package (2¼ teaspoons) active dry yeast
- ½ tablespoon kosher salt
- 4⅓ cups all-purpose flour, divided
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- sea salt, for topping
- In a large mixing bowl, combine the water and yeast. Add 1 cup of flour and salt and stir with a wooden spoon until combined.
- Stir in the rosemary leaves and minced garlic. Add remaining flour, one cup at a time, stirring until thoroughly combined.
- Cover with plastic wrap and set in a warm spot to rise for 1 hour.
- Add a tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat the bottom and sides of the skillet with the olive oil.
- Flour your hands. Remove the plastic wrap and using your hands, transfer the dough to the prepared skillet and shape it into a disk.
- Cover with a kitchen towel and let rise for 30 minutes.
- Preheat the oven to 400˚F.
- Remove the kitchen towel, drizzle the remaining olive oil over the top, and sprinkle the dough with sea salt.
- Score the top of the dough with some shallow knife cuts.
- Bake for 30 to 35 minutes or until the top is nicely browned.
- Remove from oven and turn the bread out onto a wire cooling rack.
- Let the bread cool for 1 hour or so before you cut into it. Letting it cool down sets the texture and keeps it fresh for longer.
- Cut and serve.
- Warm Water: Lukewarm water is about 105˚F. If you don’t have a thermometer, feel it with your fingers; it should be warm but not hot. Remember that if the water reaches temperatures of 120°F or more, the yeast will begin to die off.
- Flour: This bread recipe was made with all-purpose flour. I haven’t tried it with bread flour or any other varieties.
- Variations: Substitute the rosemary and garlic with other herbs or add crumbled or shredded cheeses for different flavor profiles.
- Cast Iron Skillet: My go-to for baking these types of breads has always been a cast iron skillet. If you do not have a cast iron skillet, use a stoneware baking dish instead.
- Cooling: It is crucial to remove the bread from the skillet as soon as it comes out of the oven; bread left in the pan will get moist and soggy. Also, let the bread sit and cool for a solid hour before slicing it.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.