This bread is a celebration of simplicity and flavor, baked in a cast iron skillet to achieve a golden crust and tender interior. The addition of rosemary and coarse salt elevates the loaf, giving it a fragrant aroma and a rustic charm. Baking bread in a skillet creates a unique texture: crisp edges, a glossy top, and a soft, airy crumb inside.
The recipe is approachable even for beginners, requiring only basic ingredients and a little patience. It’s versatile enough to serve alongside soups, stews, or roasted meats, yet delicious enough to enjoy on its own with butter or olive oil. The sprigs of rosemary not only add flavor but also make the bread visually stunning, perfect for sharing at the table.
INGREDIENTS:
- 3 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1¼ cups warm water
- 2 tablespoons olive oil (plus extra for greasing)
- 2 teaspoons fresh rosemary, chopped (plus sprigs for garnish)
- 1 teaspoon coarse salt for topping
- 1 egg (optional, for egg wash)
INSTRUCTION:
- Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough: In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead: Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First rise: Place dough in a lightly oiled bowl, cover with a cloth, and let rise for 1–2 hours, or until doubled in size.
- Shape: Punch down the dough and shape into a round loaf. Place in a greased cast iron skillet.
- Second rise: Cover and let rise for 30–40 minutes until puffy.
- Prepare topping: Brush the top with beaten egg for a glossy finish (optional). Sprinkle with chopped rosemary and coarse salt. Garnish with rosemary sprigs.
- Bake: Preheat oven to 400°F (200°C). Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped.
- Cool: Remove from oven and let cool slightly before slicing.
SERVINGS:
This recipe yields 1 loaf, serving about 8 slices.
NOTE:
The secret to this bread lies in the skillet. Cast iron retains heat evenly, creating a crisp crust while keeping the inside soft. The rosemary infuses the loaf with fragrance, while coarse salt adds bursts of flavor.
This bread is best enjoyed fresh, when the crust is crisp and the aroma fills the room. It pairs beautifully with soups, stews, or roasted meats, but can also be served simply with butter, olive oil, or cheese.
Storage is simple: wrap cooled bread in a cloth or foil and keep at room temperature for up to 2 days. For longer storage, freeze slices and reheat in the oven.
For presentation, serve the loaf whole on a wooden board, garnished with rosemary sprigs. Its rustic appearance makes it a centerpiece at any meal.
This recipe is more than just bread—it’s a ritual of comfort and tradition. With flour, yeast, and rosemary, you create something that feels both humble and extraordinary. It’s a reminder that the simplest ingredients, prepared with care, can bring warmth and joy to the table.