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Rosemary and Garlic No-Knead Skillet Bread

Rosemary and Garlic No-Knead Skillet Bread – Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you’ll want to make it again and again!

Rosemary and Garlic No-Knead Skillet Bread | www.diethood.com | Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!



Looking at the picture above, just makes me want to leave all Monday responsibilities behind and go make at least one more loaf… And eat all of it before anyone gets home.
Sidenote: It’s Monday?! Already?!? That was fast…

Hiya! It’s been 24 hours since we last spoke! How have you been?

Judging by today’s recipe, I, myself, am doing A-OKAY! Homemade bread is my ultimate comfort food.

I’m also comforted by baggy knit sweaters, “Three’s Company” reruns and Chardonnay. Of course.
BUT, first and foremost, it’s bread. Straight from the oven. Piping hot. Slathered with buttah and a sprinkle of sea salt on top.

Rosemary and Garlic No-Knead Skillet Bread | www.diethood.com | Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!

This lovely recipe represents ME trying to juggle momhood, wifehood, diethood, and, well, sustenance. As well as my other recipe for No Knead Skillet OLIVE Bread.

In this castle of ours, we eat bread as if the world is going to run out of IT in point-2 days. On the other hand, we’re Macedonian and in the Macedonian Handbook it states; Must Eat Bread.
It’s part of your Macedonianism. Period.

IN fact, for my bridal shower I received 4 bread machines. Four! 99% of attendees were Macedonian… that’s not a coincidence.

Rosemary and Garlic No-Knead Skillet Bread | www.diethood.com | Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!

Let me give you the nitty gritty on this comforting loaf.

It’s crusty, soft, texture-perfect and full of flavor. You can enjoy this bread with any sort of flavor-combos that inspire you. Cheddar and thyme? Perfect! Parmesan + Basil? Why not!

HOW TO MAKE CAST IRON SKILLET BREAD

You will need a handful of ingredients, a large mixing bowl, and a cast iron skillet.

  • Water, yeast, flour, salt, rosemary and garlic are combined in a large mixing bowl and set to rise for 1 hour.
  • Dough is then transferred to a cast iron skillet where it will again be left to rise for an additional 30 minutes.
  • Finally, we get to bake the bread in a hot oven for around 30 minutes, or until nicely browned on top.
  • Let rest for a few minutes and serve.

Rosemary and Garlic No-Knead Skillet Bread | www.diethood.com | Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!

SIMILAR BREAD RECIPES

WHOLE WHEAT FOCACCIA BREAD

FRUIT AND VEGGIE BREAD

ENJOY!

5 from 3 votes
Rosemary and Garlic No-Knead Skillet Bread | www.diethood.com | Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!
Rosemary and Garlic No-Knead Skillet Bread
Prep Time
1 hr 30 mins
Cook Time
35 mins
Resting Time
15 mins
Total Time
2 hrs 5 mins
 
Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!
Course: Bread
Cuisine: Italian
Keyword: bread recipes, homade bread, skillet recipes
Servings: 10 servings
Calories: 87 kcal
Ingredients
  • 2 cups lukewarm water (105-degrees Fahrenheit)
  • 1 package active dry yeast (2-1/4 teaspoons)
  • 1/2 tablespoon kosher salt
  • 4-1/3 cups all-purpose flour , divided
  • 2 tablespoons fresh rosemary leaves
  • 2 garlic cloves , minced
  • 2 tablespoons olive oil , divided
  • sea salt
Instructions
  1. In a large mixing bowl, combine water and yeast.
  2. Add 1 cup of flour and salt; stir with a wooden spoon until combined.
  3. Stir in rosemary leaves and minced garlic.
  4. Add remaining flour, one cup at a time, stirring until thoroughly combined.
  5. Cover with plastic wrap and set in a warm spot to rise for 1 hour.
  6. Add a tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil.
  7. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.
  8. Cover with a kitchen towel and let stand for 30 minutes.
  9. Preheat oven to 400 Fahrenheit.
  10. Drizzle remaining olive oil over the top and sprinkle with sea salt.
  11. Score the top of the loaf with some shallow knife cuts.
  12. Bake for 30 to 35 minutes, or until top is nicely browned.
  13. Remove from oven and turn the bread out onto a wire cooling rack.
  14. Leave to cool for a few minutes.
  15. Serve.
Recipe Notes
  • If you do not have an iron skillet, you can use a stoneware baking dish, instead.
  • It is important to remove bread from pan as soon as it comes out of the oven because bread left in the pan will get moist and soggy.

RECIPE ADAPTED FROM BAKER BETTIE

WW SmartPoints: 3 

Nutrition Facts
Rosemary and Garlic No-Knead Skillet Bread
Amount Per Serving (1 slice)
Calories 87 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 349mg 15%
Potassium 17mg 0%
Total Carbohydrates 13g 4%
Protein 1g 2%
Vitamin A 0.2%
Vitamin C 0.3%
Calcium 0.5%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

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38 Responses
  1. Robin

    I made this bread today. I don’t make bread normally because I’m not good at it. Following the recipe exactly, this actually came out exactly like the picture And it’s flavour and texture are absolutely wonderful.
    I made it in a very well seasoned 10inch cast iron pan.
    Highly recommend this recipe! Can’t wait to try different combinations of spices.

    1. Melissa B

      I made this tonight but omited the garlic. I did add about a tbsp of olive oil to the dough. There are three ppl in this household and there’s only a piece and half left! It’s so ridiculously amazing! I’m replacing dinner rolls with this bread for Holliday meals!! I might try a little sage and rosemary next!! So delicious and so easy!

  2. Diane H

    I made this tonight. Lost track of how much flour and added an extra cup. Lol. Didn’t have rosemary so just garlic.
    Still turned out yummy. Crust really crunchy.
    Will try again with cheese next time. Tip- Don’t watch tv and make bread.

  3. Jaymi

    So I want to make this tonight to go with some mozzarella stuffed meatballs but I’m curious as to the lack of sugar. I’ve been a bread baker since I was 15 and every recipe I’ve ever come across requires a tsp or so of sugar to feed the yeast. Is that skipped because there’s no proofing? I would think, considering the addition of garlic which typically inhibits yeast production that the yeast proofing bit would be essential. But it looks amazing so I’ll give it a whirl as written before tinkering XD

    1. Oh my gosh, what time is dinner!?! hehe 😀 Sounds so good!
      I had the same reservations when I read the book, Artisan Bread in Five Minutes a Day, which is what inspired me to make this bread, but yeah, the recipe worked/works! :-)) Would love to hear how it worked out for you. Hope you’ll enjoy it. 🙂

      1. Carole

        You make my day with this recep. I did it in a black iron skillet and it is spectaculaire. Yommy, With a nice soup full of vegetables for my meal this evening.

  4. lisa

    I made this today and it’s very good. Tender inside and crispy outside. It did get stuck, so I might use butter in the pan instead of oil, and I don’t need as much salt on the top, but it’s really good and was super easy to make 🙂

  5. Holli

    This bread is delicious and super easy! Made it last night along with a big batch of spaghetti and it was a big hit. Can’t wait to try some other flavor combinations. 🙂

  6. Boomdog02

    well, I followed the recipe to a t….and my dough was very wet, not like your picture, and the second “rise, sent it over the edge of the skillet, with no rise in the middle. Baked it anyway, and it’s resting now…smells good, just not as pretty as yours. Do I need to cut back on the H20? Add more salt to diminish the rise?

    1. HI! I really hope the bread turned out for you. It’s a little difficult to advise because I didn’t actually see how wet the dough was, but adding a tablespoon or two of flour would be enough. However, the dough should be sticky and not very dry. Also, about the rise, there are a few possibilities, but mostly it’s the yeast.
      1. Yeast is not fresh. 2. Water was too cool to activate the yeast or too hot that it killed the yeast. 3.Rising place was too cool.
      Bread making is a science, indeed, and that is why I only have about 3 or 4 bread recipes on the blog. 😀
      Let me know how it turned out.
      Have a great weekend!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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