by Texas Homesteader ~
Easy Rosemary Skillet Bread Recipe. A delicious no-knead bread baked in a cast iron skillet & seasoned with fresh rosemary. But trust me… go ahead & double the recipe to make TWO!
This easy Rosemary Skillet Bread Recipe is a hit whether bringing as a hostess gift or just enjoying a fresh homemade loaf of bread at home.
A delicious no-knead bread baked in a cast iron skillet & seasoned with fresh rosemary. It’s my favorite option for presenting a homemade gift too. So go ahead, make TWO!
Our Favorite Bread Recipes!
It’s well known that RancherMan loves bread. A LOT! I strive to keep him supplied. His favorite breads are:
Soft & fluffy Sandwich Bread
Spicy Jalapeno Cornbread
You can see all my MANY bread recipes by clicking this button:
Problems With Other No-Knead Bread Recipes
Previously I’d been making no-knead cast-iron baked Boule Bread. It was delicious too.
But that recipe requires you to heat a flat pan at the same time as you preheat the oven, tossing in water at the last minute to create steam.
That steam got between two glasses of my oven door & dripped down the glass. It’s nigh impossible to clean without disassembling the whole oven door!
So I’m looking for an easy no-knead skillet bread recipe that doesn’t require that step.
Easier No-Knead Skillet Bread Recipe
Then I found this even easier recipe for rosemary-flavored skillet bread. And heck, I’m able to flavor it with minced fresh rosemary from my garden.
Y’all know an easy no-knead stir-rise-bake bread recipe is gonna be a fave in my Homestead kitchen!
Homemade No-Knead Bread In A Flash
I found this recipe over at Baker Bettie and sat out to see how well it worked in my own kitchen. I will admit that it’s not only super easy, but both RancherMan & I love this bread!
Bringing Bread As A Hostess Gift
If we’re headed to someone’s home for a dinner party and need something to bring, well, you really can’t get easier than this bread.
Really, measure, mix, rise, bake – DONE! And our hosts are always excited about homemade bread.
Oh yeah, let ’em think I slaved in the kitchen for this flavorsome delight, I don’t mind…
Go Ahead, Make TWO!
But you know me, if I’m gonna have that oven fired up I’m gonna put it to good use!
So I typically double the recipe and pull out both of my 10″ cast-iron skillets instead of just one.
One loaf will be topped with olive oil and coarse salt & I’ll add fresh minced rosemary with the olive oil & coarse salt to the other one.
Something for everyone!
Making Bread Dipping Oil
This bread is also perfect for tearing off pieces and dipping into flavored olive oil.
Oftentimes I’ll make the flavored dipping oil myself by infusing a bit of olive oil with pressed garlic, some fresh minced or dry herbs, a splash of balsamic vinegar & a pinch of salt.
It makes the perfect flavorful dipping oil and it’s cheap, cheap, CHEAP!
Try This Easy No-Knead Skillet Bread Recipe!
I’ll share the no-knead skillet bread recipe below.
But I highly recommend you do as I do & double the recipe! Two loaves of fresh, homemade bread for near the same effort as ONE?
No-Knead Rosemary Skillet Bread (1 loaf)
This no-knead bread is a cinch to make. Since you'll have your oven fired up already go ahead and double the recipe to make two at the same time! #TexasHomesteader
- 2-1/4 teaspoons Active Dry Yeast
- 2 Cups Lukewarm Water
- 2 teaspoons Kosher Salt, ( + extra to sprinkle on top)
- 4-1/3 Cups All-Purpose Flour (I use the scoop-to-measure method instead of spoon-into-cup method on this recipe...)
- 1 Clove Pressed Garlic
- Olive Oil (for drizzling top of dough)
- 2 teaspoons Rosemary, or to taste I use a 2" stem fresh rosemary, minced
Combine yeast, warm water & pressed garlic in a large bowl.
In a separate bowl, mix flour, rosemary & salt. Stir until combined.
Stir the flour into water mixture one cup at a time & mix until completely incorporated.
Cover dough with greased wax paper (I use the bowl's lid that is not snapped completely tight.) Allow dough to rise for 1 hour.
Lightly oil the bottom of a 10" or 12" cast iron skillet.
Do not punch down the dough but sprinkle flour on top of the dough (it will be sticky). Cover hands with flour & quickly, roughly shape dough into a flattened circle.
Quickly scoop up shaped dough & place into greased skillet, pressing sides to reshape if necessary.
Cover loosely with a greased wax paper, and allow to rise 30 minutes.
Preheat the oven to 400ºF.
Drizzle olive oil on the dough & make a couple of slashes in the top of the dough with a knife. Sprinkle top with coarse salt and minced fresh rosemary if desired.
Bake 35-40 minutes, or until the top is a nice brown color.
Remove from oven and let cool in pan 5 minutes.
Then place bread on a baking rack & cover with clean kitchen towel to allow to cool completely
Other Favorite Breads
- Soft Sandwich Bread
- Oatmeal Sandwich Bread
- Making Pre-Mix Bread Ingredient Packets
- Bread Machine Recipe: Honey Oatmeal Bread
- Making My Own Oat Flour For CHEAP
- No-Knead Rosemary Skillet Bread
- No-Knead Boule Bread
- Jalapeno/cheese Yeast Bread
- Easiest Honey/Oat Hamburger Buns
- Jalapeno/Cheese/Beer Hamburger Buns
- Basic Beer Bread
- Rosemary/Cheddar Beer Bread
- Pesto Beer Bread
- Homemade Country-Style Buttermilk Biscuits
- Mix-n-Bake Cheddar Biscuits
- Leftover Biscuit Dough Cinnamon Rolls!
- Snappy Jalapeno/Cheese Biscuits
- Jalapeno Cornbread
- Corn Dodgers – A Delicious Accident
- Mix-n-Pour Tortillas
- Easy Corn Tortillas
- Sweet Pumpkin Bread
- Cantaloupe Bread w/Pecan Praline Glaze
- My Favorite Bread-Making Kitchen Feature
- Homemade Bread-Making Shortcuts, Tips & Tricks
- Make Self-Rising Flour From All-Purpose Flour
- Our Favorite Bread Recipes, All In One Post
All Bread Posts
- What Do The Dates On The Food Labels Mean?
- Keeping Hot Dishes HOT In Transit
- Keeping Food Safely COLD
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This bread is AMAZING! The texture is perfect, the rosemary flavor is perfect and I love the ease of no kneading. I’ll be baking this bread a lot!
Looks Wonderful and will save and make real soon. Thanks 4 sharing.
Other day I had made cheddar cheese & dill bread.
That man-o-mine loves bread in any of its forms. I have fresh dill growing in the herb garden now. Hummm…. ~TxH~
That really sounds good I love Balsamic Vinegar and oil… Still looking for a good cast iron skillet to use.
I don’t blame ya Greg. Let’s be honest – cast iron is just better! ~TxH~
Boy this bread looks yummy and I can just about smell it here from washing state. Really want to give it a try sometime but first going to have to buy me a cast iron skillet. Thanks for the sharing this lovely looking and i’m sure very tasty bread. Time to hit the second hand store for a good skillet to refurbish and put to work.
Over the weekend I wanted 2 half-loaves to take to two separate functions. I wanted the bread to be smaller and not as tall. So I divided up the dough and baked both on a single cookie sheet. I wanted to use it for pulling apart & dipping so I also infused some olive oil with minced fresh herbs from the garden – rosemary, oregano and basil along with a splash of balsamic vinegar. The bread & infused oil was very well received at both functions and so quick & easy too. ~TxH~
I wanted to make a loaf this morning for lunch, but there’s something missing.
When is the garlic clove added?
It’s listed as an ingredient, but the directions never state when to add it to the dough.
Sorry Sue, the pressed garlic’s mixed in with the water. I’ve corrected the recipe, thanks for bringing it to my attention. Go on now, you’re gonna love it!! ~TxH~
I saved your recipe. I love a no-knead bread. I make a sourdough recipe in my cast iron dutch oven. – Margy
I think you’ll love it as much as we do Margy. And with so few steps it’s a sure-fire hostess gift for us to bring to dinner parties. It’s always very well received. And heck, I always make 2 so there’s one for RancherMan’s pleasure too! ~TxH~
Sweet Lady this sounds heavenly!! No eggs so I can eat it, even better! You always have the best recipes and so thrilled to get them!! Have a beautiful week, XO Patti. ( I have made that egg-less chocolate cake sooo many times, no one can believe what’s not in there.)
What a sweet comment, Patti. Let me tell ya, girl – this bread is delightful too. It’s a dense heavy loaf, but not hard or dry. It’s perfect for tearing & dipping into flavored olive oil. And it’s free-form shape makes a pretty presentation when you bring it as a hostess gift too. Don’t tell ’em it was really this easy. (shhhhhh….) And I know what you mean about the no-eggs Crazy Cake – it’s one of my faves as well. I love the almost brownie-like texture and the deep chocolate flavor. Again, no one need know it was super easy to bake. Hummmm… I’m seeing a lazy-cook pattern in my kitchen. LOL! Have a fantastical week! ~TxH~