No-Knead Rosemary Garlic Skillet Breadu

Ingredients

For the Bread

• 3 cups All-purpose flour or bread flour

• 1 packet (2 ¼ tsp / 7g) Active dry yeast or instant yeast

• 1 tsp Sugar or honey (to feed the yeast)

• 1 ½ tsp Salt

• 1 ½ cups Warm water (about 105°F–115°F / 40°C–45°C)

• 2 tbsp Olive oil (divided)

For the Topping

• 2 tbsp Fresh rosemary, chopped (plus a sprig for garnish)

• 2 cloves Garlic, finely minced

• 1 tsp Flaky sea salt or coarse kosher salt

• 1 tbsp Olive oil (for brushing)

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Pour in the warm water and 1 tablespoon of olive oil. Stir with a wooden spoon or spatula until a shaggy, wet dough forms and no dry flour remains. (No kneading required!)

2. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot for 1 to 2 hours, or until the dough has doubled in size and looks bubbly.

3. Shape & Second Rise: Drizzle a 10-inch or 12-inch cast-iron skillet with 1 tablespoon of olive oil. Turn the sticky dough out onto a lightly floured surface, fold the edges into the center to form a smooth round ball, and place it into the oiled skillet seam-side down. Cover loosely and let rise for 30 to 45 minutes.

4. Preheat Oven: While the loaf undergoes its second rise, preheat your oven to 400°F (200°C).

5. Garnish & Score: Brush the top of the dough gently with olive oil. Sprinkle the minced garlic, chopped fresh rosemary, and flaky sea salt evenly over the surface. Use a sharp knife or razor to score a shallow "X" or cross on top of the loaf.

6. Bake: Place the cast-iron skillet in the oven and bake for 25 to 35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on top.

7. Cool & Serve: Transfer the bread to a wire rack to cool for at least 15–20 minutes before slicing. Serve warm with extra olive oil or butter!