Rustic Garlic Rosemary Skillet Bread

Instructions

1. Mix the Dough

1. In a large mixing bowl, combine the flour, minced garlic, rosemary, salt, pepper, and instant yeast.Use a wooden spoon or clean hands to disperse the herbs and garlic evenly throughout the flour—the aromatics should be well distributed so the flavors bake uniformly into the bread.
2. Pour in the water and mix until the dough is sticky, shaggy, and fully hydrated.This should take about 30 seconds. The dough will appear wet and rough, which is exactly right for a no-knead loaf.

2. First Rise (18–24 Hours)

3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18–24 hours.During this slow fermentation, the dough will expand significantly and small bubbles will form across the surface—signs that the yeast is active and flavor is developing deeply.

3. Prepare the Skillet

4. When ready to bake, lightly grease a 10-inch cast iron skillet with oil or nonstick spray. Sprinkle the bottom evenly with cornmeal.The cornmeal prevents sticking and adds a rustic texture to the crust, helping it crisp beautifully.
   

   4. Shape the Dough