Rosemary Skillet Bread

Recipe adapted from

Add a new spin to your rolls or bread on your holiday table with this recipe.  

Prep Time

115 minutes

Cook Time

40 minutes


1 Loaf


2 teaspoons yeast, active dry
2 cups water (lukewarm)
4 1⁄2 cups flour, all-purpose
1⁄2 tablespoon salt
2 tablespoons rosemary, fresh (chopped)
1 tablespoon olive oil
  salt, coarse


In a large bowl combine yeast and water. Add one cup of flour and salt. Stir with a wooden spoon. Continue to add flour one cup at a time stirring as you add. Stir until there are no dry flour spots. Cover with a loose lid or plastic wrap. Let rest for 1 hour.

Lightly oil the bottom of a large (10" or 12") oven proof skillet. Do not punch dough down. Generously sprinkle flour over the dough. Coat hands with flour. Using floured hands shape dough into a round disc. Place it in the oiled skillet. Cover with a towel and let rise for 30 minutes.

Meanwhile preheat oven to 400 degrees F. After the 30 minutes rise, brush olive oil over bread. Sprinkle with coarse sea salt and top with fresh rosemary. Bake for 35-40 minutes or until golden brown. If using a thermometer, internal bread temperature will be about 200 degrees. After 10 minutes you can transfer to a rack to cool.