I go through cycles of food cravings. One month, I’ll be aaalllll about Japanese food. Then I’ll move on to Mexican and then it’s OMGZ! Eat all the Vietnamese!
But one food craving never changes for me, and that’s my love for carbs. And what better way then to fuel my Italian cravings (mhmm pasta carbs) with this skillet herbed garlic bread? Carbs on carbs on carbs!
To be honest, yeast used to freak me out. I mean, it seems harmless enough in those tiny small packets, but, c’mon. Just the word “yeast” itself doesn’t sound pleasant. My face kinda does this subconscious snarl when I say it. yeast. And I know I’ve brought this up before, but I actually wrote one of my college essays about my irrational fear of baking with yeast. I will admit, it tied in and connected to another part of my life, and hey! I got into college! So apart from this absolutely delicious bread recipe, yeast also played a role in my higher education. Maybe I should stop being so mean to it . I bring this up because I know a lot of people are intimidated by recipes that involve yeast. Stop! Don’t be! It’s actually much simpler than you think, and once you’re pulling out your gorgeous loaves of bread from the oven, you’ll be kicking yourself for not using the stuff sooner- I promise!
This recipe is lightly adapted from Baker Bettie and let me tell ya, it’s mouthwatering. I’m always a little hesitant with baking bread, so the idea of making it inside a skillet made me question how the final product would turn out. Two words. Insanely good. The outside has that perfect chewy texture and is topped with rosemary, sea salt, and garlic salt to give it the most perfect combination of savory flavors! I drizzled/sprayed the top of my loaves with some olive oil to give it a gorgeous color and loved the extra taste it added. And don’t even get me started on that fluffy inside. Once you break open the steamy-hot bread with your hand, you’re greeted by the softest and most melt-in-your-mouth goodness ever! Argh, I’m drooling just typing this!
I used three mini skillets that I found at Cost Plus World Market for around $6 each. If you don’t have/can’t find mini ones, feel free to use a full-sized skillet! Just see the “Notes” section of my recipe to see the extended baking time you’ll have to wait.
Also, I’m totally counting this as a 5 ingredient recipe since water and salt don’t technically fall under the ingredient category for me. Just pretend my logic makes sense . Thanks, friends!
- 1 package dry yeast (I used quick rise)
- 2 cups warm water
- 1 tsp sugar
- ½ tbsp kosher salt
- 4⅓ cups flour
- ¼-1/2 tsp garlic salt
- dried rosemary
- sea salt, optional
- In a stand mixer (or in a large bowl), combine the yeast, warm water, and tsp sugar. Let sit for a few minutes or until the yeast starts to get foamy.
- In a large bowl, sift together the salt and flour. Using the dough hook (or any other mixing tool you have), add in flour mixture little by little until it is completely mixed. Cover the dough and let it rise for an hour. *I like to place the mixing bowl in another bowl of warm water to help the bread rise.
- Grease the skillets (you can also just use one big skillet- see the notes for more details on baking) and shape the dough into three round pieces that are roughly the size of your skillet. Cover and let rise for another 30 minutes.
- Spread olive oil over the top of the dough and sprinkle with the garlic salt, dried rosemary, and sea salt if desired.
- Bake in a 400 degree oven for 15-18 minutes or until the top is a golden brown color. Spray with olive oil cooking spray and enjoy!