Who doesn’t enjoy garlic and butter bread? There aren’t many individuals that I know who would dislike skillet-toasted garlic bread.
Garlic bread may be enjoyed at any time of year.

The scent of the Italian restaurant will permeate your home since it is buttery, garlicky, cozy, and wonderful.

These have a toasted and slightly crispy outside and are really soft on the inside. Fabulous!

TAP HERE FOR HOMEMADE BREAD RECIPES

It may be eaten plain, sliced into large strips, and dipped in marinara sauce, or it can be served with your preferred Italian pasta.

You might also prepare it for Sunday supper. It’s ideal for sporting events like basketball or football parties with your family and friends.

What more can I say about how much my family loves this than I can even begin to express? You must enjoy this hearty side since it is comfort food at its finest.

You my like my Homemade Bread Recipes:

Easy Homemade French Bread

Keto Bread- Easy and Delicious Low Carb Bread

Dutch Oven Damper Bread

Dutch Oven Bread: Bread for beginners

I hope you make Skillet Toasted Garlic Bread and do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

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SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 8 SERVINGS

Skillet Toasted Garlic Bread

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Super Easy and delicious Skillet Toasted Garlic Bread 

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 stick unsalted butter softened/room temperature
• 2 tsp. Dried parsley
• 1 Tbsp. Garlic powder
• 1/2 tsp. Kosher salt
• 1/2 tsp. Chili Flakes
• 8 slices Texas Toast

Instructions

1. If the bread is not sliced, then slice it into about 1 inch thick slices. You want a bread to have a nice bite to it.
2. In a small mixing bowl, mix together the softened butter, parsley, garlic, salt and chili flakes until smooth.
3. Lightly spread the butter mixture on one side of all the bread.
4. Heat a well-seasoned cast-iron skillet over medium heat and add toast.
5. While it is toasting on one side, lightly spread the butter mixture on the other side.
6. Flip the toast after about 2 minutes or until it is golden brown, and then toast the other side.
7. You may serve it with parmesan cheese and marinara sauce, with pasta or salad.

Bake them in the oven:

1. Preheat oven to 375 F. Butter both sides and place on a baking pan. Bake 10 minutes or until golden brown. Turn the broiler on high and bake for 30-40 seconds more to get ultimate crunch.
   

Notes

I garnished these with some Za'atar, and I loved it.

If you have any just sprinkle on top before serving, but you can sprinkle with parmesan cheese too. If you going to use cheese, skip on the salt.

Cheese is salty enough, or just use a small pinch if you like it more savory.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 229Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 272mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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I made my fair shares of bread in my lifespan. My fluffy, flatbread or Dutch Oven Tomato and Olive Focaccia is one of my favorite bread. Of course, excluding Irish Soda Bread because I am simply crazy about it.

Anyhow, Dutch Oven Tomato and Olive Focaccia came out simply beautifully!

IF YOU LIKE THIS TASTY Dutch Oven Tomato and Olive Focaccia, THEN YOU WILL LOVE MY OTHER RECIPES FRO BREAD AND ROLLS.

That being said, one morning I stumbled upon these beautiful Campari tomatoes on wine. As I was holding these tomatoes, the idea came to try this delicious Dutch oven-baked focaccia.

Don’t you just love the way it turned out?  

I cannot even tell you how much I love food that comes out of the Dutch oven or any earthy type of cookware or bakeware. It is absolutely perfect!

When I made this Focaccia for the first time my husband and I split in half. Then, we ate it all by ourselves shamelessly with Beef Goulash. My goulash is also made in these amazing toxic-free ceramic Xtrema pots.

There is nothing sweeter in the world than eating a meal with the people that you love the most.

Since I have a problem with carbs so I do not bake my homemade bread every day.

However, when the kids are home on a break, I do bake bread quite often. Sometimes different types of bread, from time to time rolls but there is always a loaf of bread on the table.

When you try my bread, you will be making it over and over again. I hope you guys make it. I have two amazing bread recipes that you will love.

NO-KNEAD HOMEMADE BREAD

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

If you make my Dutch Oven Tomato and Olive Focaccia or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 FOCACCIA

Dutch Oven Tomato and Olive Focaccia

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Ingredients

• 1 envelope Active Dry Yeast 2 teaspoons
• 1/2 teaspoon sugar
• 1 cup warm water more if needed
• 1/2 teaspoon Himalayan Sea salt ground
• 4 cups All-Purpose Flour
• 2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
• 1 tablespoon Cornmeal to dust Dutch oven

Topping:

• Black Olives, pitted
• Campari tomatoes whole or sliced
• Himalayan Sea Salt coarse (pink salt)
• Italian Herbs
• Fresh Basil for garnish
• Grated Parmesan cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour, and add salt. Mix, then make a well.
2. Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated yeast and sugar water gradually to the flour. Mix with the wooden spoon to combine, then start kneading.
3. Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.
4. Drizzle the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on a top clean kitchen towel to keep warm. Let it rise for approximately 1 or 2 hours, or until it is double in size.
5. Preheat oven to 425F (220C/gas: mark#7), and place in a Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.
6. Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
7. Knead the dough for a couple of minutes, then place in the Dutch oven. Stretch as much as you can, to cover the whole bottom. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.
8. Place pitted black olives, where you wish and whole Campari tomatoes (read notes). Allow the dough to rise for 3-4 minutes. Cover Dutch oven and transfer it to preheat your oven.
9. Turn the heat to 400F, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the wine completely. Please be careful, it will be hot. Bake focaccia for 10-15 more minutes WITHOUT THE LID. The crust needs to be golden. The last 5 minutes place those tomatoes on the wine back.
10. Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil. **Return the "roasted" Campari tomatoes on the focaccia, or serve them on the side with a drizzle of olive oil.

Notes

You may use sliced tomatoes or cherry tomatoes.

Why I remove them after 20 minutes of baking?

The thing is that as tomatoes are getting cooked, roasted in a way, the dough rises around them and they produce liquid as well. That makes those holes in the bread that tomatoes made while baking, wet, and uncooked.

So it is important to remove them so the dough could bake properly. You may return it back to focaccia for a beautiful presentation.

Did you make this recipe?

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We love stuffed bread. We are a kind of fanatics in that department. I mean, when you look at it realistically, it’s pizza dough, and you can fill it with anything that you like; cold cuts, sauteed meat/poultry, cheese, etc.

Who would say “NO” to that? I am certain about one thing, my family would never, ever say no to pizza rolls or calzone, if you shall call it that way. I mean it is so delicious that you will make it over and over again.

If you ask me, I stuffed or filled the dough with so many different things that you most likely wouldn’t even consider, such as potatoes and onion, cabbage and minced smoked ham, smoked sausages, breakfast links, eggs, and bacon, and so on. There is your inspiration!

Now, for this recipe, I used pepperoni because my kids like them, or you may even use hard salami such as Genoa or hard salami. If you don’t eat regular pepperoni, you can use one that is made out of turkey.

Furthermore, if you do not eat meat, you can most defiantly just add veggies or cheese. It is such a versatile dish as most of my recipes are.

Watch a VIDEO HERE  

How to make Homemade Pizza

This was a perfect time to update this recipe because kids are going to be on summer break and we all need something quick and tasty, and this is it.

As I said you can use store-bought pizza dough. i used it so many times when I don’t have time, but you can always make the dough a night before, store it in the fridge overnight and use it as you go.

If you by any chance make my Pepperoni Pizza Rolls or any other recipes from my blog, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

VEGETABLE HUMMUS PIZZA

Yield: 4

Pepperoni Pizza Rolls

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A super easy and tasty recipe for Pepperoni Pizza Rolls

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• 1 envelope instant dry yeast 2 teaspoons-1/4 Oz-7g
• 1 teaspoon Sugar 4.25 g
• 1/2 cup Lukewarm water 117 ml
• 1 1/2 cups All-Purpose flour 180 g
• 1 1/2 cups Bread Flour, plus for dusting 180 g (approx. 1/2 cup more, about 60g)
• 2 teaspoons Table Salt 11 g
• 1 cup Lukewarm water 100 degrees F or 37.7 C (235ml) (add a splash more, if needed)
• 1 1/2 tablespoons Olive oil 22 ml
• NOTE: You can also use store-bought pizza dough, 1 lb, split in 4.

Topping options:

• Pizza sauce homemade or store-bought or pasta sauce works fine
• Cheese option: Cheese Italian Cheese Blend Pizza, Cheese Blend or Mozzarella, combine of fresh and shredded
• Pepperoni, sliced thinly
• Parmesan cheese
• Sprinkle with the Italian herb mix
• Brush with melted butter and garlic powder

Instructions

1. Stretch each dough ball into a rectangular shape. You may use a rolling pin to make it evenly smooth and thin. The dough will rise more when it starts to bake.
2. Add about 1 tablespoon of pasta sauce or pizza sauce. You can use your homemade or store-bought. Works fine either way.
3. Add cheese as much as you want, and finally, add pepperoni or any other meat or veggies
4. Fold over and make a roll, making sure that it is completely closed. Tuck in the ends to prevent cheese or sauce from leaking.
5. Preheat oven to 450F, 232C.
6. Bake the rolls in preheated oven for 35 to 40 minutes, depending on the size. If they are smaller, it will take less time.
7. When they are baked, take it out of the oven and cover them with a clean kitchen towel. Allow them to cool down for at least 5 minutes. For the kids let it cool down for a longer time because the cheese and the sauce are extremely hot and it may burn them.

Notes

Making homemade pizza dough

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• You can make about 4 large pizza rolls or 6 smaller. The regular size of the pizza dough ball should fit in the palm of your hand. A little smaller than the size of the baseball. You can determine how much cheese you will use. Some like it less and some more, the same goes for the sauce and pepperoni.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or a large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest