No Knead Skillet Olive Bread – Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.
A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work. Add all the ingredients to a mixing bowl, let it rise, transfer the dough to a skillet, let it rise again, then BAKE it. Hands-on is about 7.5 minutes.
Hi-ya! Happy Sunday, everyone! Another day, another snow storm. AND the porch thermometer is stuck at ZERO. It’s brutal.
This post is sponsored by STAR FINE FOODS! Thank YOU, friends, for supporting the brands that make Diethood possible!
You know what happens on these snowy, won’t-get-out-of-the-house days? I shop online, all day long. I jump from store to store, pretending like I can afford it all – Chanel, Louis Vuitton, Prada, etc. – I fill up my cart with everything that I want, and I never hit the “buy” button. 😀
Another thing that happens on these snowy, frigid days? I start to crave carbs. All the carbs, please! In the form of Rosemary Garlic No Knead Skillet Bread.
This recipe started out with the most whole-wheat of intentions, but didn’t end there. I wish I could look you in the eye and tell you that this bread in whole wheat form was awesome, but it wasn’t. It was not good. It was so so so very not good. Now listen. I like whole wheat bread very much. I can be way into it, but the problem is… this bread tastes a million times better with good ol’ all-purpose flour. You can argue with me, and I’ll listen, but it just didn’t taste good.
So, in the spirit of bread transformation, I decided to mix in a handful of STAR’s Garlic and Basil Marinated Olives to add some magic and a hint of texture to our gorgeous loaf.
These robust olives feature a mix of garlic and basil, and are great to serve as an appetizer or over a salad, but clearly, they were also made for bread lovers. And while the olives are amazing all on their own, on this particular day I was feeling a bit Martha Stewart-esque and this was our result.
HOW TO MAKE BREAD IN A SKILLET
As championed by the authors of Artisan Bread in Five Minutes a Day, in a nutshell, this Skillet Olive Bread is just a batch of straight forward dough. You add all the ingredients to a mixing bowl; let it rise; transfer it to the skillet; let it rise again; then bake it. You spend about 5 minutes prepping it, and that is all. The rest of the time, the bread is rising or baking.
This Olive Bread is thoughtful in its ease and taste, making us very good in the department of homemakers, if only for just a day. In fact, it’s flexible enough to fit in a fresh loaf before dinner, even on a busy night.
Spread it with butter, dip it in olive oil and balsamic vinegar (yes yes yes!), sop up some soup with it, or do what I do and just inhale it as is. This bread is everything. Crusty, warm, definitely flavorful, and I happen to think you should make a loaf right now, then go catch up on some Real Housewives.
Flavor Destinations: STAR Garlic & Basil Marinated Olives are available at Raley’s and Savemart stores and ONLINE.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
WATCH HOW TO MAKE NO KNEAD SKILLET BREAD
- 2 cups lukewarm water (105-degrees Fahrenheit)
- 1 package active dry yeast (2-1/4 teaspoons)
- 1/2 tablespoon salt
- 4-1/3 cups all-purpose flour , divided
- 1 cup STAR Garlic and Basil Marinated Olives , drained, herbs and garlic reserved (you can either chop the olives or leave them whole)*
- 1 teaspoon garlic powder
- 2 tablespoons STAR Olive Oil , divided
- coarse salt
- dried parsley
- In a large mixing bowl, combine water and yeast.
- Add 1 cup of flour and salt; stir with a wooden spoon until combined.
- Stir in olives, herbs, garlic and garlic powder.
- Add remaining flour, one cup at a time, stirring until thoroughly combined.
- Cover with plastic wrap and set in a warm spot to rise for 1 hour.
- Add a tablespoon of olive oil in an 8-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil.
- Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.**
- Cover with a kitchen towel and let stand for 30 minutes.
- Preheat oven to 400 Fahrenheit.
- Drizzle remaining olive oil over the top and sprinkle with salt and parsley.
- Score the top of the loaf with a knife.
- Bake for 30 to 35 minutes, or until top is nicely browned.
- Remove from oven and turn the bread out onto a wire cooling rack.***
- Leave to cool.
- The olives sit in a liquid with garlic and herbs; when draining, please try to reserve as much of the herbs and garlic as possible. Alternatively, you can add in your own garlic and freeze-dried basil.
- If you do not have an iron skillet, you can use a stoneware baking dish, instead.
- It is important to remove bread from pan as soon as it comes out of the oven because bread left in the pan will get moist and soggy.
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