Rosemary skillet bread is a no knead, aromatic and flavorful bread. This dense bread is best served warm, but is still good rewarmed for a day or two.
It can be baked in an iron skillet or a stainless steel skillet. If you don’t have oven ready skillets, this would work just fine in an 8 x 8″ casserole dish or in a pie plate.
Before using the fresh rosemary, strip it from the stems. I like bits of rosemary when I eat the bread, but I like my bits smaller. So, I chopped the rosemary until each leaf was at least cut in half, some in thirds or quarters. You might feel like you are releasing too much of the aromatic, flavorful oils from the rosemary by chopping it, but there is plenty of oil remaining. This bread smells amazing! You can taste rosemary in every bite, too.
When removing the bread from the oven, it’s best to turn the bread out onto a cooling rack within a couple of minutes, removing it from the hot skillet. I waited and let mine cool first, then tried to remove it. I almost ruined the beautiful round loaf prying on its edges with the spatula. Once it has cooled some, place it on a platter or cutting board for serving.