Garlic Rosemary Skillet Bread (Print View)

Crunchy, fragrant bread packed with garlic and rosemary flavor, cooked in a cast-iron pan for that perfect golden exterior.

# What You'll Need:

→ Dough Base

01 - 3 cups regular flour
02 - 2 teaspoons quick yeast
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 1 tablespoon olive oil
06 - 1 and 1/4 cups warm water

→ Flavoring

07 - 3 cloves garlic, finely chopped
08 - 2 tablespoons fresh rosemary, diced
09 - Extra olive oil for coating
10 - Chunky sea salt for topping

# Directions:

01 - Toss flour, yeast, salt, and sugar together in a big bowl.
02 - Pour in olive oil and warm water, then stir until you get a shaggy dough mixture.
03 - Throw in the chopped garlic and rosemary, then work the dough until it feels smooth.
04 - Put a cover on the dough and leave it somewhere warm for about an hour until it's twice as big.
05 - Get your oven hot at 200°C with a cast-iron pan inside warming up too.
06 - Press the puffy dough down and shape it into a circle.
07 - Take out the hot pan carefully, add a bit of oil, and drop your dough in.
08 - Coat the surface with olive oil and scatter some chunky sea salt on it.
09 - Stick it in the oven for 30 minutes until you see a golden, crunchy exterior.
10 - Pull it from the oven and wait for it to cool down before cutting.

# Notes:

01 - The hot skillet trick gives this bread an amazing outer layer.
02 - Make sure your dough sits somewhere without any air blowing on it while rising.

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