Roasted Garlic & Rosemary Skillet Artisan Bread

This easy no-knead garlic rosemary bread features a golden, crispy crust baked right in a cast iron skillet, revealing a soft, tender interior infused with roasted garlic, fresh rosemary, sea salt, and extra virgin olive oil. Designed for high digital ad RPM performance, this content integrates top-tier search keywords in healthy baking, meal prep, and homemade bread making.

Key Recipe Details

• Prep Time: 15 minutes

• Rise Time: 2 hours (or overnight)

• Bake Time: 35 minutes

• Servings: 8 slices

• Dietary Info: Vegetarian, Vegan-friendly, Low Sugar, Dairy-Free

Ingredients

• 3 cups all-purpose flour or bread flour

• 1 ½ cups warm water (around 105°F–110°F)

• 1 ½ tsp active dry yeast (or instant yeast)

• 1 ½ tsp fine sea salt

• 4 cloves garlic, minced or finely chopped (plus extra roasted whole cloves if desired)

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• 2 tbsp fresh rosemary, finely chopped (plus sprigs for garnish)

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• 2 tbsp extra virgin olive oil

• Flaky sea salt & grated Parmesan (optional, for topping)

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Step-by-Step Instructions

1. Mix & Ferment the Dough

1. In a large mixing bowl, whisk together the flour, active dry yeast, and fine sea salt.

2. Stir in the minced garlic and chopped fresh rosemary.

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3. Pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy, wet dough forms.

4. Cover the bowl tightly with plastic wrap or a damp towel. Let it rest at room temperature for 2 hours (or up to 12–18 hours for maximum flavor development).

2. Preheat & Shape

1. Place a 10-inch cast iron skillet inside your oven and preheat to 425°F (220°C) for at least 20 minutes.

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2. Lightly flour a piece of parchment paper. Turn the risen dough out onto the paper and gently shape it into a round loaf.

3. Brush the top with a bit of olive oil, sprinkle with fresh rosemary leaves, coarse sea salt, and optional Parmesan cheese. Use a sharp knife or razor to score the top of the loaf with a shallow slash.

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3. Bake to Perfection

1. Carefully remove the hot skillet from the oven using oven mitts.

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2. Transfer the dough (along with the parchment paper) into the hot cast iron skillet.

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3. Bake for 30 to 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

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4. Remove from the oven and transfer the bread to a wire rack. Cool for at least 20 minutes before slicing.

Nutritional Information (Per Serving)

Frequently Asked Questions (FAQs)

Can I make this artisan bread without a cast iron skillet?

Yes. If you do not have a cast iron skillet, you can bake this loaf in a preheated Dutch oven, on a baking stone, or on a heavy baking sheet lined with parchment paper. Using heavy oven-safe cookware helps distribute heat evenly to achieve a baker-style crunchy crust.

How do I get a crispy bread crust at home?

Creating steam during the first few minutes of baking is the secret to a professional crust. Baking inside a preheated vessel like a Dutch oven or cast iron skillet traps the moisture released by the dough, producing an airy crumb and a golden, crackly exterior.

How should I store homemade skillet bread?

Store leftover bread at room temperature wrapped tightly in a clean linen cloth or paper bag for up to 2 days to maintain crust crispness. Avoid plastic bags, as they trap moisture and soften the crust. To freeze, slice the cooled loaf and store in a freezer-safe container for up to 3 months; toast slices directly from frozen.