Rosemary Garlic Bread

baked golden brown garlic rosemary skillet bread

Garlic rosemary skillet bread tastes delicious. Outside is crunchy and inside is soft. After you try one, it’s hard to stop!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American

Prep Time 15

Cook Time 30

Resting time 1

Total Time 1 45

Servings people

Calories 80kcal

Author Tracy O.

Ingredients

Yeast Mixture:

1 & ¼ cup Water (Warm)
2 teaspoons Sugar
2 teaspoons Dry active yeast
2 tablespoons Extra virgin olive oil

Dry Mixture:

3 cup & 1 tablespoon Bread flour
1 teaspoon Regular salt
½ teaspoon Kosher salt
1 teaspoon Vital wheat gluten
1 teaspoon Dough enhancer
1 tablespoon Rosemary (Fresh or dry)
4 cloves Garlic (Minced)

For Brushing:

½ tablespoon Vegetable oil (For grease the skillet)
½ tablespoon Extra virgin olive oil (For brushing the bread)

Extra for Topping:

¼ teaspoon Kosher salt (Or sea salt)
½ tablespoon Rosemary (Fresh)

US Customary - Metric

Instructions

Peel off 4 cloves of garlic. Then, minced it.
Pour 1 & ¼ cup of warm water into the Bosch mixer.
Add 2 teaspoons of sugar, 2 teaspoons of dry active yeast and 2 tablespoons of extra virgin olive oil into a mixer.
Turn on the Bosch mixer the lowest setting #1, mix it a little bit. Then, let it sit for 5 minutes.
Meanwhile, put 3 cups & 1 tablespoon of bread flour into the bowl. Then, add 1 teaspoon of regular salt, ½ teaspoon of kosher salt, 1 teaspoon of vital wheat gluten and 1 teaspoon of dough enhancer. Mix it well.
After that, add 1 tablespoon of dried rosemary (or fresh rosemary), the minced garlic from step 1. Then, mix it well. them up a little bit. Next, turn on the mixer to a lower setting and slowly add the flour mixture into a mixer (yeast mixture) until the dough is formed.
Turn on the mixer to a lower setting #1. Slowly add the flour mixture from step 6 into the mixer (yeast mixture step 4) until the dough is formed. Cover the lid and increase the speed to #3 medium high and let it run for 5 minutes.
The following step, pour ½ tablespoon of vegetable oil into the skillet and use a brush to grease the cast iron skillet.
Place the dough from step 7 into the greased skillet.
Cover the dough with a wet cloth. Let the dough rise for 45 minutes to an hour at room temperature. (My trick to speed up the time for dough rising is to preheat the oven at 200F and turn off. Then, put the dough in the oven covered with a wet cloth and let it rise for 20-30 minutes.)
The dough rises double in size. Preheat the oven at 450 F.
Sprinkle ½ tablespoon of fresh rosemary and ¼ teaspoon of kosher salt (or sea salt) on the dough. Spray some water (squeeze the spray bottle for 10 times) before putting the bread into the oven.
Bake it at 450F for 10 minutes. Then, take it out and brush ½ tablespoon of extra virgin olive oil on the bread.
Lastly, drop the temperature at 400 F and continue to bake for another 10-13 minutes or until it's golden brown.

Video

Notes

Cooking tips for how to make garlic rosemary bread:

Let the mixer run for 5 minutes.
Greasy oil on the skillet and put the dough into the skillet. Let it rise double in size.
My trick to speed up the time for dough rising is to preheat the oven at 200 F and turn off. Then, put the dough in the oven covered with a wet cloth and let it rise for 20-30 minutes.
Bake the bread on a skillet or cast iron at 450 F high temperature for 10 minutes, then take it out and brush some olive oil on top of the bread. Drop the temperature to 400 F and bake it for 10-13 minutes. This will create a crunchy outer layer and soft texture inside.
Spray some water (squeeze the spray bottle for 10 times) before putting the bread into the oven.
You can use fresh rosemary or dried rosemary. Personally, I like to sprinkle fresh rosemary on top of the bread and use dried rosemary for the dough.

Nutrition