Crispy on the outside, soft and fluffy inside, infused with olive oil and fresh rosemary. This is a simple no-fuss bread that looks bakery-level but is totally beginner friendly.
Perfect for soups, dipping, sandwiches, or just tearing apart while it’s still warm.
🕒 Time & Yield
- Prep time: 10 minutes
- Rise time: 1–1½ hours
- Bake time: 25–30 minutes
- Total time: ~1 hour 45 minutes
- Yield: 1 large round loaf (8–10 slices)
🛒 Ingredients
Dough
- 3 cups all-purpose flour
- 1¼ cups warm water (not hot, about 105–110°F / 40–43°C)
- 2 tsp instant yeast
- 1½ tsp salt
- 2 tbsp olive oil
Topping
- 1–2 tbsp olive oil
- 1–2 tbsp fresh rosemary, finely chopped
- Flaky sea salt, to taste
👩🍳 Step-by-Step Instructions
1. Activate the Yeast
- In a large bowl, combine warm water and yeast
- Let sit 5 minutes until slightly foamy (instant yeast may bubble less — that’s okay)
2. Make the Dough
- Add flour, salt, and olive oil to the bowl
- Mix with a spoon or spatula until a sticky dough forms
- No kneading required — just mix until no dry flour remains
3. First Rise
- Lightly oil the dough surface
- Cover bowl with a towel or plastic wrap
- Let rise in a warm place for 60–90 minutes, until doubled in size
4. Prepare the Pan
- Grease a cast-iron skillet or round baking pan generously with olive oil
- Transfer dough into the pan
- Gently stretch to fill the pan (don’t deflate it)
5. Add Toppings
- Drizzle olive oil over the top
- Sprinkle chopped rosemary evenly
- Press fingertips gently into the dough to create dimples
- Finish with flaky sea salt
6. Bake
- Preheat oven to 400°F / 200°C
- Bake for 25–30 minutes, until:
- Deep golden brown on top
- Hollow sound when tapped
If top browns too fast, loosely cover with foil for last 5 minutes.
7. Cool Slightly & Serve
- Rest in pan for 5–10 minutes
- Remove and slice while warm
🧈 Serving Ideas
- Dip in olive oil + balsamic
- Serve with soups, stews, or pasta
- Slice for sandwich bread
- Toast leftovers with butter or garlic oil
🔁 Variations
- Garlic Rosemary: Add 1 tsp garlic powder or minced garlic to the topping
- Cheese Bread: Sprinkle grated parmesan or mozzarella before baking
- Whole Wheat: Replace 1 cup flour with whole wheat flour
- No Rosemary: Use thyme, oregano, or keep it plain
🧊 Storage
- Store at room temperature (wrapped) for 2 days
- Refrigerate up to 5 days
- Freeze slices up to 2 months
