Rustic Garlic Rosemary Skillet Bread

This Rustic Garlic Rosemary Skillet Bread is a warm, savory delight that comes together quickly—no yeast, no oven, and no hours of rising required. With a crisp golden crust, soft interior, and fragrant notes of garlic and rosemary, it’s the kind of homemade bread that feels cozy and impressive without the effort.

Why You’ll Love This Recipe

I love this bread because it checks all the boxes for easy, rustic comfort food. It’s quick to make, uses simple pantry staples, and doesn’t require any fancy equipment. The fresh rosemary and garlic fill the kitchen with the most inviting aroma, and the texture is spot-on—crusty on the outside, tender and warm on the inside. Whether I pair it with soup, salad, or just enjoy it on its own with a dab of butter, it’s a recipe that always feels like a win.

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 to get it nice and hot.

In a large mixing bowl, I stir together the flour, baking powder, salt, rosemary, and garlic.

I pour in the water and olive oil, mixing just until the dough comes together.

Next, I turn the dough out onto a floured surface and knead it gently for about a minute—just until it’s smooth and cohesive.

I shape the dough into a rustic round and carefully place it in the hot skillet.

Covering the skillet, I cook the bread for 20 to 25 minutes, flipping once halfway through, until it’s deeply golden and crisp.

Once done, I let the bread cool slightly before slicing and serving warm.

Servings and timing

This recipe makes enough to serve 6 to 8 people. It takes just about 10 minutes to prep and another 25 minutes to cook, for a total time of 35 minutes—perfect for when I want homemade bread in a hurry.

Variations

Sometimes I like to swap rosemary for other herbs like thyme or oregano. Adding grated Parmesan or mozzarella gives it a cheesy richness that’s hard to resist. For a spicy kick, I toss in a pinch of red pepper flakes. And when I’m in the mood for something sweet, I leave out the garlic and herbs and mix in cinnamon and sugar, then drizzle the finished bread with honey.

Storage/Reheating

To store, I wrap the bread in foil or keep it in an airtight container at room temperature for up to 2 days. To reheat, I place slices in a skillet over low heat or warm the whole loaf in a 350°F oven for about 5 minutes. It also toasts beautifully the next day—great with a little butter or a slice of cheese.

FAQs

Can I use dried rosemary instead of fresh?

Yes, when I don’t have fresh rosemary on hand, I use about 1 tablespoon of dried. I usually crush it a bit in my hands before adding to help release its oils.

Can I cook this in the oven instead of a skillet?

Definitely. I bake it at 375°F for about 25 to 30 minutes, until the top is golden and the loaf sounds hollow when tapped.

Can I make this dough ahead of time?

Since this is a no-yeast bread, it’s best cooked right after mixing. But sometimes I prepare the dry ingredients ahead of time and keep them ready in a jar for even quicker prep.

What kind of skillet works best?

I prefer using a cast-iron skillet for the best crust and even heating, but I’ve also had good results with a heavy-bottomed nonstick pan.

Is this bread good for dipping?

Absolutely. I love tearing off warm pieces and dipping them into olive oil with balsamic vinegar or pairing it with a comforting bowl of soup.

Conclusion

Rustic Garlic Rosemary Skillet Bread is everything I want in a quick homemade loaf—flavorful, crisp, and comforting, all without turning on the oven. It’s a go-to recipe I keep in my back pocket for when I want that freshly baked bread experience with none of the fuss.

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