Skillet Bread-No Knead

Skillet Bread-No Knead

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package active dry yeast (2¼ tsp if measuring from bulk yeast)

  • 2

    cups lukewarm water

  • ½

    TBSP kosher salt

  • 4⅓

    cups all-purpose flour

  • olive oil

  • rosemary


Combine yeast and warm water in a large bowl or pitcher. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky) Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes. Preheat the oven to 400ºF. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves. Bake for 35-40 minutes until the top is a deep brown color.


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