No-Knead Skillet Bread with Rosemary & Sea Salt

Introduction

If you love the aroma of fresh bread baking in your kitchen, this No-Knead Skillet Bread with Rosemary & Sea Salt is perfect for you! This easy recipe produces a delicious, crusty loaf without the need for kneading. Just mix, let it rise, and bake, and you’ll have a wonderful bread to enjoy with your meals or as a snack.

Why Make This Recipe

Making bread at home can seem intimidating, but this no-knead recipe simplifies the process. It requires minimal effort, and the long rising time helps develop flavor and texture. The addition of rosemary and flaky sea salt elevates this bread, making it a delightful accompaniment to soups, salads, or just on its own. Plus, baking in a skillet gives it a beautiful crust that’s hard to resist!

How to Make No-Knead Skillet Bread with Rosemary & Sea Salt

Ingredients

3 cups all-purpose flour
2 tsp salt
1/2 tsp instant yeast
1 1⁄2 cups warm water
1 tbsp olive oil (plus more for brushing)
1 tbsp fresh rosemary, chopped
Flaky sea salt, for topping

Directions

Mix Dough: In a large bowl, combine flour, salt, and yeast. Add warm water and stir until a sticky dough forms.
Rise: Cover with plastic wrap and let rise at room temperature for 12–18 hours (overnight works best).
Prep Skillet: Lightly oil a 10" cast iron skillet. Dust the dough with flour and shape it into a rough ball. Place it into the skillet.
Second Rise: Cover and let rise for 30–45 minutes. During this time, preheat the oven to 450°F (230°C).
Bake: Brush the dough with olive oil, sprinkle with rosemary and sea salt, and score the top. Bake uncovered for 30–35 minutes until golden and crusty.
Cool & Serve: Let it rest for 10 minutes before slicing.

How to Serve No-Knead Skillet Bread with Rosemary & Sea Salt

This bread is best served warm, right out of the oven. You can enjoy it plain, dip it in olive oil, or use it to make a tasty sandwich. It also pairs wonderfully with soups and salads.

How to Store No-Knead Skillet Bread with Rosemary & Sea Salt

To store leftover bread, let it cool completely and then wrap it in plastic wrap or place it in a bread bag. Keep it at room temperature for up to three days. If you want to keep it longer, slice it and place it in an airtight container in the freezer for up to one month.

Tips to Make No-Knead Skillet Bread with Rosemary & Sea Salt

Use fresh rosemary for the best flavor.
Make sure your warm water is not too hot; it should feel comfortable to the touch.
If you don’t have a cast iron skillet, any oven-proof skillet will work.

Variation

You can experiment with different herbs like thyme or oregano, or even add ingredients like olives or cheese for a unique flavor twist!

FAQs

1. Can I make this bread without a cast iron skillet?
Yes! Any oven-proof skillet or Dutch oven will work just fine.

2. How long can I store this bread?
You can store it at room temperature for up to three days or freeze it for up to one month.

3. What if I don’t have instant yeast?
You can use active dry yeast instead, but you may need to activate it in warm water before adding it to the flour mix.

Now, you are ready to create your very own No-Knead Skillet Bread with Rosemary & Sea Salt! Enjoy the process and the delicious results!