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.
You might also like to try my other No Knead Bread. For a nice holiday bread, Rosemary Garlic Herbs Rolls are beautiful on a holiday table and very tasty. Rosemary Skillet Bread is from Diethood.
|Prep Time||95 minutes|
|Cook Time||35 minutes|
- 2 cups warm water 105 degrees F
- 2 1/4 teaspoons active dry yeast or one packet
- 1/2 tablespoon salt
- 4 1/3 cups all purpose flour
- 2 tablespoons fresh rosemary leaves stripped from stems & chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- sea salt
- Combine the warm water and yeast in a large mixing bowl. Add 1 cup of the flour and the 1/2 tablespoon of salt. Mix until combined.
- Stir in the rosemary leaves and add the minced garlic.
- Add the remaining 3 1/3 cups of 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 1 tablespoon of olive oil to an 8- to 10-inch oven proof skillet, iron or stainless steel. Spread the oil with your hands to coat the bottom and sides of the skillet. With the oil still on your hands, uncover the dough and transfer it to the skillet. Gently manipulate the dough until it fills the bottom of the skillet.
- Cover with a damp kitchen towel and place in a warm spot to rise for 30 minutes. Preheat the oven to 400 F.
- Drizzle olive oil over the top of the risen dough and sprinkle with sea salt. Bake 30 to 35 minutes, until the top begins to lightly brown.
- Remove from the oven, and turn the bread out onto a cooling rack. Let cool 5 minutes. Serve warm.
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