Delicious no knead rosemary garlic skillet bread is a dinner winner! It’s great to just eat as a snack or serve with soup. This rosemary garlic bread recipe is not only the outside crunchy, but also inside is soft.
Delicious no knead garlic & rosemary skillet bread:
This garlic rosemary skillet bread tastes amazing! Not only the outside is crunchy, but also inside is soft.
In addition, the combination of garlic and rosemary aroma will increase your appetite. After you try one piece, it’s hard to stop! And, my kids are craving for it.
The best way to eat rosemary garlic bread is with soup and serve as warm. This garlic and rosemary skillet bread is very simple and no knead, but the taste is fantastic.
Why this rosemary garlic bread recipe is awesome?
I came out with this recipe and I like to add vital wheat gluten and dough enhancer because they make the bread texture even better.
Even though you have leftover bread, once you warm them up in the microwave they still taste great.
On the other hand, there are few recipes out there, it only uses 1/2 teaspoons of yeast. In reality, it’s hard to wait and let the dough rise over 24 hours because temperature varies.
And, temperature is crucial for dough rising. Therefore, I use 2 teaspoons of yeast instead.
Cooking tips for rosemary skillet bread:
- The dough is little moist, so remember to dust flour on your hands before taking the dough out and shape it like a ball.
- Greasy oil on the skillet
- Bake the bread on skillet or cast iron at high temperature this will create a crunchy outer layer and soft texture inside.
How can I make the bread soft inside and crunchy outside?
To make sure the dough is little wet and use a skillet to bake at high temperature because cast iron skillet has great heat retention. As a result, it cooks food with even heat and keep food moist and tasty.
Can I use fresh rosemary?
Yes, of course.