No Knead Skillet Bread

We’ve got the easiest No Knead Skillet Bread recipe for you to warm your tummy – especially with the chilly weather outside. There’s only four simple ingredients for you to mix together, let the dough rise, pan, and bake. You won’t get your hands or counters messy!


Prep Time: 1 hour and 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours 20 minutes
Yield: 1 10″ or 12″ loaf



  • 4⅓ cups (520 g) bread flour or unbleached all-purpose flour
  • 1 package (2¼ tsp, 7 g) active dry or rapid rise yeast
  • ½ tbsp (8 g) fine sea salt or kosher salt
  • 2 cups (450 g) warm water (about 110-120°F, NOT HOT water)
  • about 3 tbsp olive oil (or you can use vegetable oil or canola oil)
  • rosemary (optional)



  1. In a large mixing bowl, whisk together flour, yeast, and salt. You can also add in spices or herbs of choice here (such as 1½ tbsp of fresh rosemary).
  2. Add warm water to bowl. Make sure water is just warm and not hot. Stir with a spoon or rubber spatula until well combined. It will be a very wet dough, almost like a thick batter.
  3. Cover with plastic wrap or towel and let sit at room temperature until about double in size. This will take about 45 minutes for rapid rise yeast, and an hour and a half with active dry yeast.
  4. Do not punch down the dough. Add about 1 tbsp of oil to bottom of cast iron skillet or any other oven safe skillet (a 10″ or 12″ skillet works well).
  5. Drizzle about a tablespoon of the oil over dough and also drizzle some on your hands. Rub oil on your hands, this will help the dough not stick.
  6. Gently release dough from sides of bowl and then gather it all up in your hands.
  7. Gently shape it into a ball. This will be kind of difficult because the dough is sticky, but just do your best. It doesn’t need to be perfect.
  8. Place dough in oiled skillet, cover loosely with a towel. Let it rise again until full of air – about 30 minutes for rapid rise yeast and one hour for active dry yeast.
  9. Preheat oven to 400ºF.
  10. Drizzle a little more oil over top of bread, and score dough with a knife creating an X or a few slices across the top. Sprinkle with coarse salt and rosemary leaves if desired.
  11. Bake for 35 to 40 minutes until top is starting to brown. Then turn on the broiler for about five minutes and watch bread closely. This is just to help the top brown up some more.
  12. Allow bread to cool for at least one hour before slicing and preferably longer. Letting the bread cool before slicing will solidify the texture and also help it to stay fresh longer.
  13. Store sliced bread open at room temperature, sliced side down on a cutting board for up to 48 hours. After that, move it to a bag and seal it. You can slice it up and freeze after two days. It refreshes well from frozen in the toaster.