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.
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.
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.
SIMILAR BREAD RECIPES
Rosemary and Garlic No-Knead Skillet Bread
- 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.
- 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.
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.
57 comments on “Rosemary and Garlic No-Knead Skillet Bread”
Can I leave it out overnight or just for an hour?
You’ll need to keep it in the refrigerator, covered, to prevent over-fermentation. Also, doughs with an overnight rise will often have a stronger more yeasty flavor.
Could I substitute most any herb in for the rosemary? I’d like to make mine more Italian, so I’m thinking maybe basil or oregano??
Absolutely. Use whatever herbs you like or have on hand.
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.
I’ve made this a few times and it’s delicious. Thank you.
Can it be made with gluten-free flour?
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.
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.
It takes awhile for cast iron to build up a nice seasoning and be truly non-stick. Don’t give up on it.
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.
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.
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?
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. 😊
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?
Yes, that does work, but the texture is different – it’s dense because whole wheat flour has very little gluten.
I make this all the time but replace rosemary with jalapeno and cheddar cheese. So yummy
Thank YOU! I’m glad you enjoyed it! 🙂
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!