Skillet Bread Recipes

Found this recipe and it reminded me of the bread that we used to have at Macaroni Grill. I haven't been there in 10 years, but still think about their bread. This version tastes pretty similar. It's a very simple bread but with the rosemary on top, it's something special!


Total Time: About 2 hours.

Yield: 1 loaf

Source: Baker Bettie, "Easy No-Knead Skillet Bread"


  • 1 package active dry yeast (or 2 1/4 tsp. of yeast)
  • 2 cups lukewarm water
  • 1/2 Tbsp kosher salt
  • 4 cups all purpose flour
  • olive oil
  • rosemary
  • kosher salt


  1. Combine yeast and warm water in a large bowl.
  2. Using a wooden spoon, add in 1 cup of flour and the salt. Mix until combined. Stir in the rest of the flour, 1 cup at a time, until incorporated. I couldn't get any more than 3 1/2 cups mixed in. The dough was fighting back. But, even with 1/2 a cup less, the bread was wonderful!
  3. Cover with plastic wrap. Rise for 1 hour.
  4. Do not punch down the dough. Lightly oil the bottom of a 10 or 12 inch iron skillet.
  5. Sprinkle the top of the dough with a good amount of flour. Cover hands with some flour. Take the dough and shape it into a disk. The dough will be sticky.
  6. Place in the skillet, cover loosely with a towel. Let rise another 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Drizzle a little more olive oil on top of the bread. Slash the dough with a knife, creating an "X". Sprinkle with additional salt and rosemary.
  9. Bake 35-40 minutes, until the top if a deep brown color.
  10. Eat bread as it is, or put a little butter inside. Yum!
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August 27, 2015

This is a simple and delicious bread that you bake in a skillet. The rosemary on top makes this skillet bread fragrant and extra tasty.

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