Name: Rustic Garlic Rosemary Skillet Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Rustic
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons fresh rosemary, chopped; 4 cloves garlic, minced; 1 cup water; 1/4 cup olive oil

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This Rustic Garlic Rosemary Skillet Bread is the perfect combination of fragrant herbs, savory garlic, and a golden crust. It’s made entirely on the stovetop, which makes it especially handy when I don’t feel like turning on the oven. The dough comes together quickly and delivers a hearty, flavorful bread that’s perfect alongside soups, stews, or even just with a pat of butter.

Rustic Garlic Rosemary Skillet Bread

Why You’ll Love This Recipe

I love how simple this recipe is — no yeast, no rising time, and no oven required. It’s packed with flavor from fresh rosemary and minced garlic, which makes my kitchen smell incredible while it cooks. This is the kind of bread I whip up when I want something warm and homemade but don’t want to spend all afternoon baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons fresh rosemary, chopped
4 cloves garlic, minced
1 cup water
1/4 cup olive oil

Directions

I start by preheating a skillet over medium heat.
In a large mixing bowl, I combine the flour, baking powder, salt, rosemary, and garlic.
I gradually add the water and olive oil, stirring until a soft dough forms.
Then, I transfer the dough to a floured surface and knead it gently for about a minute.
I shape the dough into a round loaf and carefully place it into the hot skillet.
I cover and cook it for 20 to 25 minutes, flipping it halfway through, until both sides are golden brown.
Finally, I let the bread cool briefly before slicing and serving.

Servings and timing

This recipe makes 1 round loaf, which serves about 6 to 8 people, depending on slice size. The total time from start to finish is approximately 35 minutes — 10 minutes for prep and up to 25 minutes for cooking.

Variations

When I want a slightly different flavor, I swap rosemary for thyme or add some grated Parmesan to the dough. If I’m feeling bold, I even sprinkle a bit of sea salt or crushed red pepper on top before cooking for an extra kick. Chopped olives or sun-dried tomatoes also make great mix-ins for a Mediterranean twist.

Storage/Reheating

I store leftover bread in an airtight container at room temperature for up to 2 days. If I want it to last longer, I refrigerate it for up to 5 days or freeze it for up to a month. To reheat, I toast slices in a skillet over medium-low heat until warmed through, or pop them in the oven at 350°F for 5-10 minutes.

FAQs

How do I know when the bread is fully cooked?

I check for a golden-brown crust and tap the bread — it should sound hollow. Flipping halfway ensures even cooking.

Can I use dried rosemary instead of fresh?

Yes, I use 1 tablespoon of dried rosemary if I don’t have fresh on hand. The flavor is still lovely, though fresh gives it a brighter taste.

What type of skillet works best?

I prefer using a cast iron skillet because it distributes heat evenly and gives a great crust, but any heavy-bottomed skillet will work.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. I keep an eye on the dough texture and adjust liquid as needed.

Do I need to grease the skillet?

Since the dough contains olive oil, I usually don’t need to grease the skillet, but I sometimes add a light brush of oil for extra assurance against sticking.

Conclusion

This Rustic Garlic Rosemary Skillet Bread has become one of my favorite go-to recipes when I need fresh bread in a pinch. It’s simple, flavorful, and satisfying — and best of all, I don’t need to turn on the oven. Whether I serve it with dinner or enjoy it on its own, it never fails to impress.