Rosemary and Garlic No-Knead Skillet Bread

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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 | | 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 | | 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 | | 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!


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 | | Warm, homemade and incredibly flavorful no-knead bread that is so easy to prepare, you'll want to make it again and again!





4.84 from 6 votes
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

3 3 3
WW Freestyle: 6
Prep Time1 hr 30 mins
Cook Time35 mins
Resting Time15 mins
Total Time2 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
Servings: 10 servings
Calories: 224


  • 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


  • In a large mixing bowl, combine water and yeast.
  • Add 1 cup of flour and salt; stir with a wooden spoon until combined.
  • Stir in 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 bottom and sides of skillet with the olive oil.
  • Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.
  • Cover with a kitchen towel and let stand for 30 minutes.
  • Preheat oven to 400 Fahrenheit.
  • Drizzle remaining olive oil over the top and sprinkle with sea salt.
  • Score the top of the loaf with some shallow knife cuts.
  • Bake for 30 to 35 minutes, or until top is nicely browned.
  • Remove from oven and turn the bread out onto a wire cooling rack.
  • Leave to cool for a few minutes.
  • Serve.


  • 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.
Nutrition Facts
Rosemary and Garlic No-Knead Skillet Bread
Amount Per Serving (1 slice)
Calories 224 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 350mg15%
Potassium 64mg2%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 12IU0%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: bread recipes, homade bread, skillet recipes

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53 Responses
  1. Ash from

    I think your nutrition information might be off. I plugged it into my app, and for the ingredients and quantities listed, at 10 servings, a it came out to 38g C, 5g P and 3g F, to a total calorie count of 206.

    1. Katerina Petrovska

      I don’t know because I have not tested this recipe with gluten free flour. However, I’m pretty sure you’d have to add in some xanthan gum and make other adjustments to make it work.

  2. Gail

    Easy enough to make but next time I will use my kitchen aide mixer to mix all the ingredients. I purchased a new cast iron pan for this recipe. I seasoned as per the instructions on the pan. Dough rose great, but I could not get it out the pan, which I oiled per recipe. I will try it again tomorrow and use butter instead of oil. I will also increase the rosemary and garlic, per our tastes. I will let you know how it turns out.

  3. Louise Cumming

    Katerina…..I only have a 12” skillet. I really want to try your recipe. How should I alter the recipe for my skillet? Double seems like too much and probably double the yeast isn’t necessary.

    1. Katerina Petrovska

      Definitely don’t double it, especially the yeast. 😊 I wouldn’t change anything, though. I’ve used a 10-inch and a 12-inch, and it was fine. The bread might not be as tall, but it shouldn’t make that big of a difference.

  4. Kandee

    Have made this at least 10 times and it’s heaven, and I’m not a bread eater😂 love that it doesn’t call for sugar, will never buy store bought bread again! If I wanted to add some reggiano parm, should it be after out of the oven or before baking?

    1. Katerina Petrovska

      Hi 👋
      I am so glad you love this bread! I often do mix in some cheese and I add it together with the garlic and rosemary. Shredded cheddar cheese or reggiano parm are my go-to. 😊

  5. Kandee

    Can whole wheat flour be used in this recipe, 3 cups WW and one AP? Have made this recipe several times and it was great. Just wondering about WW for a change up?

    1. Katerina Petrovska

      Yes, that does work, but the texture is different – it’s dense because whole wheat flour has very little gluten.

  6. Lauren

    This recipe came out perfect! I wanted to comment in case there were more skeptics about the lack of yeast proofing, or kneading or anything else in directions! Just made last night, followed recipe exactly and it came out perfect. I like the tip about adding the flour one cup at a time. Baking is so weird, because I only needed 3 cups of flour total for mine. Just follow recipe, mix after each Cup of flour to see if it’s where you want it to be. Mine rose SO quickly and fluffily too. 🙂 thanks for posting this!

  7. 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!

  8. 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.

  9. 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. Katerina Petrovska

      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.

  10. 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 🙂

  11. Eileen

    I made this tonight….AWESOME!! I followed the recipe to a “t” and it came out perfect! Thank you for posting this!

  12. 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. 🙂

  13. Nicole @ Or Whatever You Do

    Oh man. Now I’m extra glad I picked up that rosemary today at the plant store! I can’t wait to make some of this. Thanks for stopping by my blog!

  14. 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. Katerina Petrovska

      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!

  15. Erin @ The Spiffy Cookie

    Oh my gosh yes. I FINALLY have my cast iron skillets back from out of storage now that I finally have a big person job and moved. I love me some rosemary.

  16. Heather / girlichef

    Four bread machines – HA! But hey, I’m a firm believer that one can never have too much bread, so… I love rosemary and garlic together, so naturally I know I’d love this bread. Looks beautiful, too!

  17. Erin @ Texanerin Baking

    This looks so, so good! I can take one of your bread machines, if you have too many. 😀 Happy birthday, by the way. 🙂

  18. Laura Dembowski

    I need this bread in my life! It is perfection. It’s funny you got all those bread machines and I bet you pretty much never use them. It’s so easy to bake bread in the oven.

  19. amanda @ fake ginger

    Omg, this looks amazing. I may actually dream about that crust tonight. And too funny about all the bread machines!

  20. Kirsten/ Comfortably Domestic

    A good crusty loaf of bread it’s totally my comfort food. You should definitely bake another loaf.

  21. Martha @ A Family Feast

    What a gorgeous and easy bread! I usually leave the bread-baking to my husband because all of my homemade bread attempts come out like a brick! I think even I could make this recipe!

  22. Cookin Canuck

    This makes me want to drop everything I’m doing and head into the kitchen to bake. What a beautiful skillet-ful of bread!

  23. foodwanderings

    I literally wish to reach in and break a hunk of break off the skillet. This looks so appetizing and with me only on a cup of coffee it’s dangerous to show me this post! 🙂

  24. Nicole ~ Cooking for Keeps

    I’m not exactly skilled in the bread-baking department, but this sounds like something even I can’t screw up! And rosemary just so happens to be my favorite herb…Might need to make an appearance in my kitchen…

  25. Julia@Vikalinka

    Gorgeous! I’ve been on a baking spree last week and no-knead bread was one of the things I made. So delicious but disappears within minutes! I love the addition of rosemary!

    1. Katerina Petrovska

      Thank you, Bettie!! You’ve saved dinner for us hundreds of times with this super easy recipe. Awesome job!! Happy Monday to you, as well! 🙂

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

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