No-Knead Skillet Bread with Rosemary
This no-knead skillet bread is crisp on the outside, soft and fluffy on the inside, and infused with aromatic fresh rosemary. Made with just a few ingredients and no fancy equipment, it’s the perfect rustic side dish for soups, pastas, or simply dipped in olive oil. No stand mixer or kneading required—just mix, rise, and bake in a cast iron skillet.
Prep Time: 10 minutes
Rest Time : 1.5 to 2 hours
Bake Time: 25–30 minutes
Total Time: ~2.5 hours
Servings: 8 slices
Ingredients:
2 cups all-purpose flour
1 tsp salt
1 tbsp fresh rosemary, finely chopped (plus extra for topping)
1 tbsp sugar or honey
2 tsp instant yeast (or active dry yeast)
3/4 cup warm water (about 110°F/43°C)
1 tbsp olive oil (for dough)
1–2 tbsp olive oil (for greasing skillet and brushing top)
Flaky sea salt, for garnish (optional)
Instructions:
Step 1: Make the Dough
1. In a large bowl, combine warm water, sugar/honey, and yeast. Let sit for 5 minutes if using active dry yeast, until foamy. (If using instant yeast, you can skip the wait.)
2. Add flour, salt, rosemary, and 1 tbsp olive oil. Mix with a wooden spoon until a sticky dough forms. No kneading necessary!
3. Cover the bowl with plastic wrap or a clean towel. Let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
Step 2: Prepare the Skillet
1. Drizzle 1–2 tbsp olive oil into a 10-inch cast iron skillet (or any oven-safe skillet).
2. Carefully turn the dough out into the skillet. Use oiled fingers to gently spread and press it toward the edges. Don’t worry if it doesn’t reach fully—it will expand.
Step 3: Second Rise (Optional for fluffier texture)
Let dough rest in skillet for another 15–20 minutes for a slightly airier bread.
Step 4: Top and Bake
1. Preheat oven to 400°F (200°C).
2. Drizzle the top of the dough with a little olive oil, sprinkle with extra rosemary and flaky salt.
3. Bake for 25–30 minutes, or until golden brown and crusty on top.
4. Cool for 10 minutes before slicing and serving.
Tips & Notes:
No cast iron? Use any oven-safe skillet or 9-inch round baking dish.
Don’t overwork the dough—a light hand gives better texture.
For a garlic twist, add minced garlic to the dough or brush with garlic oil before baking.
Serve with olive oil + balsamic vinegar dip, or alongside soups and salads.
This bread is best fresh, but leftovers can be toasted or turned into croutons.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes. Mix the dough, cover, and let it rise in the fridge overnight. Bring to room temp before baking.
Q: Can I use dried rosemary instead?
A: Yes, use 1 tsp dried rosemary in place of fresh, though fresh gives a more vibrant flavor.
Q: Can I freeze this bread?
A: Absolutely! Let it cool completely, then wrap tightly and freeze for up to 2 months.
Q: What if I don’t have yeast?
A: This recipe relies on yeast for the rise and texture. If you’re out, try a soda bread or baking powder alternative.
Q: Can I make it gluten-free?
A: Yes, use a 1:1 gluten-free flour blend, though texture may vary slightly.
Nutritional Info
Calories: 145
Protein: 3.5g
Fat: 4.5g
Carbohydrates: 23g
Fiber: 1g
Sugar: 1g
Sodium: 270mg
Cholesterol: 0mg