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No Knead Rosemary Skillet Bread

  • Author: Debi


  • 1 Cup Warm Water (must be between 110-110°F)
  • 2 teaspoons Dry Active Yeast
  • 1 Tablespoon Sugar
  • 1 teaspoon Sea Salt
  • 2 Tbsp. Fresh Rosemary, finely chopped
  • 1/4 teaspoon Italian Seasoning
  • 2 Tbsp. Olive Oil
  • 1 1/2 Cups Whole Wheat White Flour (+ 1/2 cup for sprinkling if the dough sticks to the mixer)
  • 1 Cup Bread Flour
  • 1 Egg, whisked with 1 Tbsp Water
  • Coarse Sea Salt and extra Rosemary for sprinkling


  1. In a Kitchen Aid bowl, add the yeast, sugar and warm water. Let sit for 5 minutes.
  2. Meanwhile, combine the salt, rosemary, Italian seasoning and flours. Start the Kitchen Aid and add 1/2 cup of the flour and mix on Speed 2 until almost incorporated, repeat until the flour is gone, alternating with drizzling the olive oil down the sides of the bowl. You may need to stop and scrape the bowl down several times. Continue until a ball is formed and is pulling away from the sides. If the dough is not pulling away, sprinkle a few teaspoons of flour at a time around the bowl, scrape down and repeat. This can take a few minutes for the dough to form.
  3. Place the dough in a large lightly greased bowl, cover with plastic wrap and let rise in a warm place for 1 hour. The dough will double in size so make sure you use a big enough bowl.
  4. Punch the dough down and take it out of the bowl and form into a round loaf.
  5. Place it in a 10″ cast iron skillet sprayed with cooking spray. Cover loosely with a clean cloth and let rise another 45 minutes.
  6. Preheat the oven to 400°F.
  7. Once the dough has risen gently brush it with the egg wash and sprinkle with more chopped rosemary and coarse Sea Salt.
  8. Bake for 20-25 minutes or until the top is golden and the bread sounds hollow when tapped.

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