No-Knead Roasted Garlic Skillet Bread + VIDEO
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Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you’ve ever made!
Baked bread is something that has always intimidated me – from rising, kneading, proofing, and all of the calculations that you need to work through to get perfect, bakery-style bread at home – it is just too much for the way I like to cook.
I love rustic, easy, and delicious recipes – ones that are adaptable to what you have on hand, can be changed up easily, and don’t follow too many fussy rules. I have never been good with following rules!
Garlic Roasted Skillet Bread
This bread is super simple, great for a party, and can be prepped ahead of time if you’re in a pinch when party planning. It’s a great touch on a holiday table as an alternative to traditional rolls!
This easy roasted garlic bread bakes right in a heavy skillet, but is based off my Easy No Knead Bread recipe on Sweet C’s – which is loaded with rosemary and other savory herbs! There is also a cheesy jalapeno no knead bread recipe that is one of my personal favorites, especially with sliced turkey or chicken for a spicy kick at lunch! For a different bread try my bacon jalapeno popper cheesy bread.
HELPFUL TIPS TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:
- Weigh your flour. While I do have the amount of flour listed in cups below if you don’t have a kitchen scale, you will get absolutely perfect results with a scale. Flour’s weight can vary wildly depending on so many different factors (altitude, brand, humidity in the air, bleaching, your measuring cups…) so I find it is best to weigh my ingredients.
- Let the dough rise fully. Don’t rush your rise – that is what is getting us light, chewy, and delicious bread, without all the work! (Unless you’re at altitude, in which case, see the section below.)
- Don’t skip preheating the skillet! This helps the bread’s crust crisp, and will help your bread rise quickly.
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Red Lobster Copycat Cheddar Bay Biscuits
Watch the video below to see how easy it is to make this recipe!
No-Knead Roasted Garlic Skillet Bread + Video
- 600 grams all-purpose flour, about 4 cups, lightly packed and leveled off
- 2 cups lukewarm water, 473.18mL
- 1 1/2 tablespoons salt
- 1 envelope dry active yeast, 7g, about 2¼ teaspoons
- 1/4 cup lightly roasted garlic – whole or diced, depending on preference (pat dry if using jarred or deli-style pre roasted garlic)
- 1 tablespoon celtic sea salt, optional, but great sprinkled on top for extra crunch.
- 2 teaspoons Italian herb seasoning blend, rosemary, oregano, thyme, optional for topping
- In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot – if it is too cold or too hot it will not bloom properly).
- Let yeast bloom for about 5 minutes – it will have a light foam on it. In a large bowl, mix flour and salt with a spoon.Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into flour.
- Mix by hand (either with your hands, or a spoon). The dough will turn begin to come together and pull away from the bowl.
- If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 teaspoon at a time. (Be sure to reference high altitude directions for water above if you live over 4,000 feet.) Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.Add roasted garlic to dough, mix well.
- Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won’t). Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
- Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add skillet to it, (you want it to be incredibly hot). Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
- Place dough on parchment paper and sprinkle top lightly with flour. Top with any extra herbs or a sprinkle of celtic sea salt. Top with a sheet of plastic wrap and let rest 30 minutes. Remove skillet from oven.
- Uncover dough and carefully transfer to skillet, with or without parchment paper beneath (if bottom of skillet is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Looks great! It says to cover for the first 45 minutes but cover how. With foil just loose on top or tightly wrapped?
This is a very good question. Please let us know because I want to make this bread soon! Thanks.
Usually you just cover bread to rise with a towel
My question too.
Can a link be provided for the video as my browser doesn't support the format on this site?…Thanks
I usually spray Saran wrap,or similar plastic wrap, with Pam spray..then I cover the bowl, with the dough mix inside..set it in a warm place with no drafts and leave it alone.. the dough will push the plastic wrap tight as it rises and then you remove wrap and continue with recipe
Cover with foil? If a lid, I'll need to use a cast iron pot rather than a skillet.
Cover with a towel – like a cotton dish towel.
Not in the oven
What size skillet do you recommend, amd is a cast iron one ok to use?
This recipe calls for 1 1/2 Tablespoons of salt. Is this a typo? should it be Teaspoons? I made this recipe today and the bread is very salty!
Should be 1 teaspoon … Prolly a typo
How can I find the video?
Could you do something other than garlic? My husband does not oike garlic and I would like to try this bread.
Yes you could make it with olives and rosemary or tyme. Or cheddar cheese.
I put kalamata olives and finely chopped rosemary in it – fabulous!
Looks delish. Will a casserole dish work?
What size skillet are you using?
I would like to know what size skillet as well.
10.25" based on the link to the skillet she prefers
What should I use instead of a cast iron skillet?
I just made this. I found with 2cups of water 4 cups of flour isn’t enough. It’s to sticky. Had to add more like 5. Also a cast iron pan at 450 is to hot and the bottom was hard. When cooking I coved it with foil. The last 15 minutes I took it off to brown.
Homemade garlic bread is something I will always do now because of this easy recipe.
Can this be made gluten free with Bobs Red Mill 1 to 1?
I never could get my yeast to activate! I was so hoping to make this.