This rosemary garlic skillet bread is golden and crisp on the outside, soft and fluffy inside, and infused with fragrant rosemary and garlic. No oven needed — just a skillet and simple pantry ingredients!
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) instant yeast
- ¾ cup (180 ml) warm water
- 2 tbsp olive oil (plus extra for brushing)
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- Optional: flaky sea salt for topping
Instructions
1️⃣ Activate the yeast
In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy (skip this step if using instant yeast and mix directly).
2️⃣ Make the dough
Add flour, salt, olive oil, garlic, and rosemary. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
3️⃣ First rise
Place dough in an oiled bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4️⃣ Shape
Punch down the dough and shape it into a round disk about 1 inch thick.
5️⃣ Cook in skillet
Heat a lightly oiled skillet (preferably cast iron) over low heat.
Place dough in skillet, cover with a lid, and cook for 12–15 minutes until the bottom is golden.
Flip carefully and cook another 10–12 minutes.
Tip: Keep heat low to cook the inside without burning the crust.
6️⃣ Finish
Brush with olive oil and sprinkle with flaky salt. Let cool slightly before slicing.
Serving Ideas
- Serve with soups or stews
- Use as sandwich bread
- Dip in olive oil & balsamic vinegar
- Pair with roasted chicken or grilled vegetables