No Knead Skillet Olive Bread

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No Knead Skillet Olive Bread – Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

No Knead bread, skillet bread, olive bread


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.

No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

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.

No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

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.

No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.


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.

No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

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.

No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

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.

For more information on STAR Fine Foods Products, please check them out on FacebookTwitterand Pinterest.

Flavor Destinations: STAR Garlic & Basil Marinated Olives are available at Raley’s and Savemart stores and ONLINE.


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4.84 from 49 votes
No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

No Knead Skillet Olive Bread

2 2 2
WW Freestyle: 6
Prep Time1 hr 30 mins
Cook Time30 mins
Resting Time10 mins
Total Time2 hrs
No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.
Course: Bread
Cuisine: Italian
Servings: 10 Servings
Calories: 81


  • 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 10-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil.
    10-inch skillet refers to the skillet's overall diameter, not just the cooking surface.
    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. Serve.


  • 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.
Nutrition Facts
No Knead Skillet Olive Bread
Amount Per Serving (1 SLICE)
Calories 81 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 559mg23%
Potassium 27mg1%
Carbohydrates 13g4%
Fiber 0g0%
Sugar 0g0%
Protein 1g2%
Vitamin A 55IU1%
Calcium 10mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: bread recipes, skillet bread

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176 Responses

    This recipe is my go to! I don’t have a skillet so I did have to make changes on how to cook it. After my first rise I use a pizza pan and cover it with parchment paper and then place my round loaf on it! I place a pan of water in the bottom of my oven and cook for 35 or so minutes then I check it with a meat thermometer 190 is where I want it! So so so good!!!!!

  2. Marjorie Armstrong

    I have made this delicious bread half-a-dozen times. My grown daughter’s birthday is tomorrow. I gave her a choice of peach cobbler, apple dumplings or this olive bread. She enthusiastically chose the olive bread! So, I have a loaf rising as I write this. Your recipe never disappoints!

  3. Jane

    Hi Katrina, thanks for sharing this wonderful recipe, which I’ve made several times with consistent success every time. It’s such a confidence booster when you’ve followed a recipe to a tee, and after everything is done, you’re looking at a loaf of bread that were made by your hands. My mom loves your skillet bread recipe and I have two loaves that are rising as I write, which we’ll be eating tomorrow with cioppino in honor of all veterans on Memorial Day! Oh and I really enjoyed making and eating your one pot spaghetti dish!! Appreciate you!

  4. Brittnee

    I followed the recipe twice and each time it came out watery. I do not know what I am doing wrong. Please help!

    1. Katerina Petrovska

      Maybe you aren’t using enough flour, or just not measuring it correctly? It’s hard to say since I can’t see it, but it has to be the ratio of flour to water that isn’t working out for you. Do you know how much flour you used? The recipe calls for 4 1/3 cups of flour, or 4.333 cups.

    2. Sharon

      Hello Brittnee, check that you use either the American measuring cups vs Canadian, 1 cup Canadian is 250 ml where as the American is 237ml hope this helps

  5. Suzanne

    Can I use a Dutch Oven Le Creuset and if so can I put the lid on once the bread dough is ready to bake? Thank you!

    1. Katerina Petrovska

      You’ll want to bake it uncovered, but also make sure to put parchment paper on the bottom of the dutch oven and up the sides. IF you don’t, the bread will stick to it and it will be very, very hard to take out the baked bread.

        1. Katerina Petrovska

          Salt is listed third on the list of ingredients; you will need 1/2 tablespoon of salt. The ingredients and directions are located toward the bottom, inside the recipe card.

        2. BakerB

          1/2 Tablespoon is listed but many don’t have such a measuring spoon.

          1 Tablespoon = 3 teaspoons so you need 1 and 1/2 teaspoons salt.


          We baked it as stated but found dough was too dry so added some more water. This time we added a whole cup more and was much much better. Bigger lighter spongy bake. Also added more garlic as we like it that way. Definitely a new favourite

    2. KC

      Hello all,

      This is a wonderful bread. I’ve made them several times with Karamata and Green Spanish olives. I am not really a baker but this one is really easy to make. I slice the bread like cake….., leave half as is until pieces are gone! They go well with charcuterie. Have been asked to bake them for our friend’s wedding party.

      Thank you for sharing!

        1. Kim

          Great tasting loaf. I watched the video several times before I made the bread. I noticed that my dough was a lot stickier than yours appeared when it came time to move it to the oiled pan. I measured the 4 1/3 cups of AP flour well. It turned out ok just wondering if the stickiness is normal?

  6. Linda

    Katerina, thank you for the lovely bread recipe! It is so incredibly versatile! Have you looked at all the variations your readers have shared FOR YEARS! That is impressive – Great job! You’ve brought so many people together! God gave cooks this amazing ability to bring people together- how many hearts and relationships mended and built over good food! Thank you again! God bless you!

    1. Katerina Petrovska

      YES, I’ve added bacon and cheddar to this bread, and it’s fantastic! 😍 But, I left out the olives because that would be a bit too much in one loaf, I think. 😊

      1. Tami Mirshak

        I made this bread last night and added pistachios to it. It is wonderful. I had previously tried one from a Mediterranean cookbook with olives and pistachios but was not at all happy with it. However, with this recipe it came out fantastic!

      2. Devon

        I have recently gotten into baking at home and this has become my go to recipe! I’ve made so many different variations and love how it turns out each time! I have the link to the recipe saves in my phone because I’m asked about it so much!

  7. Penny

    I just had to leave a comment about this recipe. Tried it as written and it is FANTASTIC!!! I have also made it without the olives and subbed in the “everything bagel seasoning mix” through the dough and on top (my other half is crazy about those bagels lol) and it was also a hit. This dough is such an awesome base point to mix in any and everything you like. Thank you for posting such a wonderful bread recipe. P.S. for those of you that cannot find the marinated olives mentioned in the recipe, I just mix a cup of drained olives with a 1/2 teaspoon olive oil, garlic, basil, onion powder and and to the dough. Happy baking

    1. Katerina Petrovska

      That’s wonderful! I need to try your version! 🙂 I am very glad you enjoyed it! Thank YOU! 🙂

      1. Katerina Petrovska

        Hi! You’ll need 2 cups lukewarm water for 2-1/4 teaspoons active dry yeast.
        The measurements, ingredients, and directions are in the recipe card located right above the comments. Let me know if you don’t see it.

      1. Baker B

        Please correct this recipe to say 10” skillet. At least as Lodge measures….meaning across the top of the skillet.

        You did NOTHING wrong! Three of us baked this bread. I’ve made it 3 times now. I’m the only one that had 8” skillet. My friends used a 10”. Theirs came out fabulous! Mine overflowed the two times I tried it. The 3rd I used regular heavy steel loaf pans — came out great in a normal and small size combined.

        I wanted more flavor so I added 4 cloves minced garlic, 2 Tablespoons minced jalapeños from a jar, and increased the garlic powder to a rounded teaspoon. It’s not spicy hot at all but very FLAVORFUL!

        It’s a fantastic recipe and easy to tweak, but very frustrating when having dough overflow! 10” skillet!

        1. Katerina Petrovska

          Thanks for chiming in! I was wondering why some people were having issues with the dough overflowing! Thank you for letting me know. 🙏
          But yeah, the 8-inches is the diameter of the cooking surface, but if you measure it across the top of the skillet, as in the overall diameter, then it’s 10-inches. In the recipe, I am referring to the cooking surface diameter. I’ll make note of it asap.

          1. BakerB

            Than you so much for fixing the recipe so no one else will have this struggle!

            Every single person I’ve shared the link or the bread with, and all their taste testers have LOVED this bread!

            Well done! Keep them coming!

  8. Tamara

    I have made this bread 4 times in the last three weeks – only 4 because I can’t stop eating it when I make it.
    I took it to a July 4 garden party, where people are all about good food and they loved it.
    It’s a hit, it’s easy to make and I love to bake in cast iron skillets.
    You don’t have to be an experienced bread baker to make this bread and it will taste phenomenal.

  9. Marmika Paskiewicz

    After the caveat about whole wheat – and I really can’t conscientiously do all white flour – I made this recipe with half whole wheat flour – a finer grind – and it worked beautifully. The only problem is – who can stop eating it? I also cut the salt to a scant one teaspoon, as I noticed the sodium was quite high. I even let the dough over-rise the second time and still it was great! Delicioso!! I’m going to try to work toward 100% whole wheat, slowly…. a half-cup more each time. The flavor is so much fuller!

  10. Cindy Raftis

    Tried this tonight, was delish! I couldn’t find the olive, garlic, basil mixture so I chopped various olives but would add more seasonings next time. The bread was super easy to make and my dough was a little wet after adding the 4 cups + 1/3 cup of flour but I trusted the recipe and it was fine! The cast iron makes for such a nice crust. I will do this again and play around with adding various seasonings! Thanks!

  11. Anthony Ennis

    I have made this bread several times. Easy and delicious, a total crowd pleaser. In addition to making the bread as stated, sub the olives and garlic with 1 cup of sunflower or pumpkin seeds. Watch the salt. Throw 2 teaspoons of rosemary in there, too.

    Recipe says 8″ iron skillet… there’s no way. 12″ minimum.

    1. nadia

      Wow. First bread I’ve ever baked and I’m still pinching myself that it turned out exactly as described. I cooked it in a quiche pan, with no troubles. Thanks for a great recipe!

      I did find that the mixture was incredibly dry after I added the last cup of flour. I added a few splashes of water until it looked like your consistency in the video. Ill be making this again, but with a tad more salt next time.

      Thanks again.

  12. Spicie Larson

    I love this bread, I divided the dough and made them in my small cast iron pans then wrapped them for gifts along with my homemade canned marinara sauce and some cookies….everyone loved it!!

  13. Hunter Jay Smith

    I have made this twice with excellent results. The second time I did not use olives as my husband won’t eat them. I replaced the olives with a cup of Parmesan cheese and 1/4 cup of basil leaves, and kept the garlic powder measurement the same. It was delicious but without the garlic from the olives in the original, I think it would benefit from more and I will double that next time. Still, absolutely the best bread I have ever made. I used a double walled loaf pan and increased the cooking time. No one could tell it was “no knead” bread. The texture was light and fine; not dense.

  14. Jeannine

    I’ve made this bread now several times, I used kalamata olives and a mixture of different olives. It was delicious every time i made it! Quick and easy for a bread. When you first take it out of the pan it does feel like it isn’t cooked all the way if you cut it immediately. Let it sit for awhile out of the pan and it should be fine. I am making another batch as I write this! A keeper for sure!

  15. Christine

    Made this today, turned out great ,I did change it a bit.I used cheddar cheese and minched garlic. My whole house smelled wonderful.

  16. Lutz Rahe


    I would try this recipe, but with “4-1/3 cups all-purpose flour , divided” I can´t “work”. I will need a bit wmore details. Which flour and how many (in gram) of this?
    Teaspoons I can work with……..but cups? There are so many different sizes of cups noutside…

    1. William Myers

      A cup is a specific unit of measurement of volume in Western cooking (Imperial measurement system). A cup is 8 fluid ounces… which is equivalent to 236.588 milliliters. Two cups is a pint, four cups is a quart, four quarts is a gallon. Teaspoon is 4.93 ml, Tablespoon is 14.79 ml. Cooking rarely measures by weight but when it does, you can use 1 Imperial ounce = 28 grams… ie. a 4 ounce steak (or a 1/4 pound burger) would be 112 grams of beef before cooking.

      1. Scott

        Actually, there are several different cup sizes, as well as differences between liquid and dry measure.
        For liquid, a US cup is 240ml, an Australian one is 250ml, and a Japanese one is 200ml.

        Many bakers nowadays, especially in the EU, are measuring flour, etc by weight.

    2. FlourPower

      Bakers very often use WEIGHT rather than volume when measuring for more consistent results. In this case, the 4 1/3 cups of flour would weigh 522 grams. Good luck!

  17. Elsie A Brown

    Yeast can be frozen- I’ve had mine for 3+ years. Stored in a plastic jar (JIF Peanut Butter). I just take out what I need – let it come to room temp and go from there. I buy mine from a restaurant supply store because it comes in 1 pound packages. Everything comes out just fine. Yeast is a ‘living organism’ which is why there is an expiration date on the package…you can try and use expired yeast….and have the best flatbread you’ve ever made.

    1. Nancy Cole

      I made this today, followed the instructions,, baked in a stones are dish. Baked it 35 minutes. When I turned it out it was not cooked! Half came out, all doughy! I put it back in the dish and baked it 25 minutes. It’s pretty much cooked but real dense! The taste is good but doesn’t much resemble bread shown! Oh well, I’ll try it again hopefully! What went wrong? Thanks.

  18. Fabunmi Aiku

    This looks great. I was wondering/hoping I could make this Keto friendly by using almond flour instead.

  19. Pam Carter

    Just took it out if oven.I used Kalamata olives.Its really tasty but needed more time in oven.I will try again til I get it right and that includes not burning my hand on the skillet.

  20. Stella Saracco Garofalo

    I made the bread in a cast iron Dutch oven without the cover as instructed. I put in mild muffuletta Sicilian style and a few Spanish olives and added some basil instead of the marinated olives. Since the top was not brown yet, I baked it for about 40 minutes and it came out great. My husband loved it and I WILL MAKE AGAIN.

        1. LindaK

          I’m thinking that you could do it on the dough cycle, then bake in the skillet. As usual, first add all the wet ingredients, dry ingredients next (including herbs and garlic), yeast in a “well” on the top. Add the olives when the machine signals to add mix-ins. When done rising on the dough cycle, go to Step 6 of the recipe and finish from there.

          My only concern is that this is no-knead bread and the dough cycle will knead for about 30 minutes on my machine. I’m not sure if kneading will be a problem.

          1. Karla Schiever

            After reading the reviews I was certain you must have hired friends to make so many positive comments, but NO—the recipe is every bit as wonderful and delicious as everyone says! Thanks! An awesome bread! (My skillet was too small, so I took a little chunk off and put it in my tiny cast iron egg skillet and all was perfect!)

        2. Nuffy

          Chris did you try to make this bread in a bread maker? I am going to try it myself, but was wondering if you had done so…

          Thanks and can you let me know??

    1. Canadian_Sadie

      Almond flour is really dense and has higher humidity, it won’t really substitute well. You’d be better off using Better Batter Cup for Cup, or even Bob’s Red Mill GF blend (although I never have luck with Bob’s…it’s easy to find). I’ve got a loaf in the oven now with my own GF bread flour blend…we’ll see how it turns out!!

  21. thewimpyvegetarian

    I’m taking a month off of all grains, assuming I can actually do it, but this bread will be the first one I make when the month is done. I love everything about it, but especially that you made it in a skillet.

  22. Deborah Howlett

    I’ve made this a few times and it is delish! I like to sprinkle some cornmeal on the olive oil in the skillet before placing the dough in it. It makes for an extra special crunchy crust!

  23. Debra Rich

    Hi. Made this bread and only had a 12″ cast skillet. didn’t seem to rise at all and didn’t get brown on top ( just on the bottom). Good flavor but more like a flat bread. Yeast wasn’t old. What happened?

  24. Joycelyn

    Many thanks for the great recipe, has been printed and will be made tomorrow.
    That said, your site/page has to have the most ads I’ve ever come across leaving trying to read without yet another ad appearing, almost impossible.

  25. Veronique

    This recipe looks delicious. I’m trying it gluten free with my whole wheat gluten free flour substitute. It obviously has no whole wheat in it, but just yields the texture of whole wheat flour. I had to make a few adjustments, so if it turns out successfully I’ll share it here. Right now it is in the process of rising in my kitchen 🙂 keeping fingers crossed. Smells divine already.

      1. Veronique

        I’m giving this recipe 5 stars because I can see that the flavor is terrific.
        Baking gluten free bread is tough. So here’s what happened with my attempt, it turned out to be under cooked. 🙁 I baked it at 450 for 50 minutes, then tented it with foil to prevent it from getting too dark, and continued baking at 400 for another 20 minutes. However after cooling, I sliced it and it was quite gummy towards the bottom of the loaf. Where I went wrong, I think, is I may have added too much yeast, because the bread dough texture changed a lot after rising, so much so that I could not make a disc shaped loaf that would hold it’s shape. This made it necessary for me to cook it in a corningware oven safe baking dish, I think that was a problem too prohibiting it from cooking properly on the bottom of the loaf. Also the reason I think I may have used too much yeast is because the bread’s top crust separated from the loaf. I tried to save it my returning it to the oven in hopes of cooking it out. It’s a bit too brown now and certainly the crumb of the bread is very poor. But still taste good. I’ll try again 🙂 Here is the altered recipe I used….

        2 cups lukewarm water (105-degrees Fahrenheit)
        1 tablespoon active dry yeast
        1 tsp sugar
        1 1/2 teaspoons salt
        4-3/4 cups Whole Wheat Gluten-Free Flour Substitute divided
        1 cup green olives, whole or coarsely chopped
        2 cloves garlic minced
        2 tablespoon dried basil
        2 tablespoons Olive Oil , divided
        coarse salt
        dried oregano

        this is the substitute flour recipe I used which I found on the Serious Eats website- It’s worked great for me in other recipes.
        350 grams arrowroot flour
        350 grams sorghum flour
        450 grams tapioca starch
        450 grams white rice flour (or substitute millet flour)
        200 grams brown rice flour (or substitute sorghum flour)
        100 grams potato flour
        200 grams milk powder (I used Myers Goat Milk Powder)
        20 grams guar gum

        Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.

        1. Jo

          Yep. I, too, used a ceramic dish and it was very hard to get it out of the dish and was slightly underdone. Plus, I might have used a slightly smaller dish than recommended. It is edible and I think with the proper skillet, it’ll be great!

        2. Canadian_Sadie

          You’ve probably learned this by now, but hear gum is nest for cold GF foods, and xanthan gum works best for baked goods. I learned the hard way, assuming they were interchangeable. Good luck!

  26. Terre

    I made this today and was worried that the dough was too sticky but I followed the recipe and it turned out great! I only had a 10 inch iron skillet and that worked out just fine! I paired it with a lentil soup and it was a huge hit! Thanks for sharing.

      1. Katerina Petrovska

        I don’t know… I am not seeing it, but is it on your desktop or mobile? If you have a chance, please let me know so I can look into it? Thank YOU!

    1. Teresa

      I just moved mine from the bowl to the skillet and had to pour it. Not soupy bt not handleable. The yeast is definitely working in it and the 8 inch skillet is very full. What’s wrong?

    2. lucyd56

      I made this bread today, OMG is so good. I used different types of olives ex. spicy olives, Spanish. It’s a keeper

  27. Susan Mayer

    Made this today, followed the recipe almost exact, except used the green olives I had at home and used Italian seasoning on top and in the dough mix. AWESOME!!!!! Smells so good baking and tastes so good. Got nice snd brown on the outside, and looks so professional. Will absolutely make this again! Thanks for the recipe!

  28. Mary

    Probably a silly question but new to baking ANY kind of bread, but can any type of olives be used and do they need to be in a marinade?

    1. Katerina Petrovska

      Yep, you can use any type of olives and they don’t have to be marinated. The marinated olives do add to the flavor, so I suggest it, but you don’t have to use those.

  29. Rachael

    Hi! I made this and it was a hit with my family…question is this…..has anyone tried it in a traditional loaf pan instead of a skillet? If so, which size and did you later the baking time? I’d like to use the bread for sandwiches. Thoughts? The recipe is incredible!!

    1. Katerina Petrovska

      I am so sorry! I have been trying to fix this issue for 2 weeks now. Could you please let me know what device you’re using and browser? I’d truly appreciate it!

    2. Karen R Heighway

      you can copy and paste into a word document or in an email and print it from there. I am adding it to my evernote recipe collection with the evernote clipper.

  30. Cindy

    Just made this and my kitchen smells wonderful! Next time I’ll use a larger iron skillet…I used an 8-inch…Just would like the bread to be a flatter version. But it’s delicious and will definitely make it again!

  31. Dewayne

    I have a pot of black eyed peas with a Huge ham hock cooking in the Instand Pot. Roasting some cabbage. Making this bread right now. Happy New Year!!

    1. Katerina Petrovska

      Hi! Pretty much any bowl will do, but I know a lot of bread makers that will only use ceramic bowls. I, on the other hand, use my stainless steel bowls, and I set them over my stove where it’s warmer. I hope that helps. 🙂

      1. Joni

        Exactly what I needed to know – thank you so much for taking the time to answer so fast!
        Merry Christmas!!


  32. Jemma

    Hi there! This looks great, however I am questioning the flour measurement? I read it as 4 x 1/3 cups of flour and it is not so much a dough as a runny batter!? Is this right? Surely the recipe isn’t for 4 cups of flour??

    1. Jemma

      Baked it anyway and definitely not right! Was in the oven for an hour and still gooey on the inside. We ate the crust anyway and it was DELICIOUS! Will need to try this again but alter flour measurements! Thanks!

    2. Katerina Petrovska

      Hi! I am very sorry for the confusion… 4-1/3 stands for 4 cups + 1/3 cup. So yes, it is 4 cups of flour plus 1/3 cup. 🙂

        1. AJ

          I’ve made this recipe a few times and I love it. I was wondering if it were possible to bake this in an 8×4 loaf pan?

          Has anyone tried this method?

          1. BakerB

            Yes, you can absolutely bake in a loaf pan. I did once. It didn’t brown at all, but I didn’t brush top with oil. The texture and flavor were still great. It’s far to much dough for one medium loaf pan. I used two of different sizes. Sorry don’t remember timings.

            Fill 3/4 full and put the rest in another pan of sufficient size. I recommend using parchment paper. I did so it covered bottom and both long sides which I left long enough to use to lift.

            It’s a very tender crumb so you’ll have to cut fairly thick I think to stand up in a sandwich. It was great as tea sandwiches (small) with chicken salad and also with cucumber and seasoned cream cheese.

            I think Katerina should add a warning to this recipe — Highly Addictive!

    1. Jackie

      NO, not a good one for the bread machine. Since you’re only stirring the ingredients togethernuntil they’re combined, you only work the dough for a minute or two, it takes about the same amount of time as mixing pancake batter together. If your hands are really bad you probably could use a hand mixer or stand mixer on a very low setting. It should not take more than a minute or two to bring the dough together. I’ve made this recipe a few times and I too have problems with my hands so I often use my bread maker on the dough setting

  33. Mary E Hill

    I baked this loaf of bread today, the aroma was wonderful. I followed your directions exactly, and the results were tastefully delightful. It has become an instant hit in my home, thank you for sharing!

    Regards’ , Mary E Hill

  34. Shirley Davis

    I don’t often read the pages the writer publishes with the recipe but started with yours and was delighted! Read every word and will follow – you write well and with enthusiasm – loved reading it – thank you – oh, and I am on a low salt diet but will eat this bread anyway!!!!!

  35. Jane

    Made this on the weekend and totally loved it. Used black olives, herbs and olive oil. Pitting the olives was a pain, so will use pitted olives or Sun Dried Tomato as suggested. Baked in stoneware pie plate and came out great. After a couple of days, when it was getting stale and spongy, I toasted a lice in the toaster. Will make it again.

    1. Katerina Petrovska

      HI! Please just make sure that your pan is oven safe for the suggested high temperature. Also, while this will likely work fine with a normal cake pan, it may not develop the same kind of crispy exterior that it might with cast iron skillet.

  36. Gina

    I’m making this now. I’m using a cast iron loaf pan, rather than a cast iron skillet. I just wanted the loaf to rise a bit higher than the height of the skillet. It’s rising now, and it smells lovely! I can’t wait to get it into the oven! I’m sure it’ll smell even better, then!

    1. Katerina Petrovska

      Hi! I think with that kind of a skillet – assuming that it’s wider? Mine definitely is – the bread may come out almost flat. Again, this depends on the size of the skillet and its depth. It’s up to you. You can definitely use it.

  37. Jane Deguara

    I Have just made this today.. smells absolutely lovely, i used a non stick dish which took about 45 mins to cook perfect….. thank you for the recipe.

  38. Jacque

    I just made this and it is beautiful and delicious. I regularly bake bread, and I followed your very clear directions exactly as written. I’m serving for dinner tonight with a lovely Acorn Squash Soup. Thank you so much for your recipe, I will be adding it to my Bread file.

    PS I don’t understand why all of the comments are about altering your original recipe. (?)

    1. Yulie

      Hi, I just made this tonight. It is great! I did add some Parmesan and mozzarella (about 1/2 cup total), and it gave it great flavor. I also baked it in an oval (10 x 14) calphalon pan and it cooked just fine.

    1. Angela

      I’ve made this recipe countless times and it’s always a hit.

      I do have a question:
      Would it be possible to freeze or hold the dough for a day before baking after it’s proofed in the bowl?

  39. Mary Ellen Sastre

    do you need to activate the yeast first as it says on the yeast package? my sister just added it to the water called for in the recipe and she said it did not rise as it should have

    1. Katerina Petrovska

      Hi! No, you don’t have to wait for the yeast, but you do have to use lukewarm water. Do you know what else, if anything, she might have done differently?

      1. Mary Ellen Sastre

        She did use lukewarm water. Used a thermometer to check it too. Not sure what happened. Thanks for replying

    2. Dee

      A few times I’ve been caught out that the ‘new’ packet of yeast I have purchased is close to expiry and isn’t as active as it should be. I now always check expiry dates of the yeast I buy. I always store my yeast in the freezer because it lasts longer. I also bloom my yeast with lukewarm water and half a teaspoon of sugar for five to ten minutes. If it doesn’t bubble and form the foamy yeast cover at the top of the water, it gets thrown and I start again.

    1. Katerina Petrovska

      It will work so long as the dish can handle high heat, and because it’s in a baking dish and not a cast iron skillet, you may have to bake it longer or raise the temperature by about 25 degrees to get the same outcome.

  40. Sharon

    Will this be good without the addition of olives, as just a plain bread? We don’t like olives! Also, will a nonstick pan work? Thanks.

    1. Katerina Petrovska

      Yep! You can definitely leave out the olives. A different pan or dish will work so long as the dish can handle high heat, and because it’s not in a cast iron skillet, you may have to bake it longer or raise the temperature by about 25 degrees to get the same outcome.

  41. Cheryl

    I am the only one who eats olives. What would happen if I left them out? Is there something I could substitute? Maybe sun dried tomatoes?

    1. Katerina Petrovska

      You can definitely leave out the olives and make it without anything, or yeah, use sun dried tomatoes – that sounds delicious!

  42. Carolyn

    Most glass containers and Corning Ware cannot withstand the high temps for this bread and may explode in your oven. Please do not use unless you know that it will work for temp for the time required. Just an FYI….

  43. Kim

    I made this using all whole wheat flour and it turned out great. Couldn’t find olives listed at any of our stores, so I used garlic stuffed olives and added my own basil. I have a question, though. What is the purpose of scoring? I had a beautiful pan of dough that was puffy in the center, and as soon as scored it, it fell where I scored it. I thought it would puff back up in the center after I baked it, but it did not. It remained flat.

    1. Katerina Petrovska

      Hi Melissa!! I tried it with half whole wheat flour and half all purpose flour… the texture was way off. I just didn’t care for it, but if you want to give it a go, please, if you have a minute, report back and let me know how it went! I’d love to know.

  44. Alex

    I would really like to make this, but all I have is a 12-inch cast iron skillet. Would it work to just increase the amount of each ingredient by 50% to account for the larger pan, or would that throw off the recipe?

    1. Katerina Petrovska

      Hi Alex!! I have made this bread in a 12 inch skillet and it turned out just fine with the same exact recipe. The loaf wasn’t as tall, but not bad at all…not that big of a difference.

      1. Kathy

        Hi Katerina,
        Thanks for this awesome recipe! I tried what Alex suggested (above), increasing the ingredients and baking time, and using a 12-inch skillet. I also used a mix of green and black I had on hand. I think this is the most flavorful bread I’ve made! Mine didn’t turn out as pretty as yours, I think because I scored it too much. Anyway, it’s soooo delicious, my husband liked it, too, and we had it for our ‘dinner’ last night. 🙂 Thank you so much!

  45. JoAnn

    I made this bread for the first time today. Easy to follow recipe, looks beautiful, nice and golden brown, however, the inside is not done all the way through. Still a bit doughy. 30 minutes at 400. Top was perfectly brown. I know the answer is more time in the oven, but I don’t want he outside to get overly brown. Suggestions ?

    1. Katerina Petrovska

      Hi Joann!! All ovens do cook/bake at different times/temps so possibly a little more time would have helped, but I would also make an aluminum foil ‘tent’ to shield the crust, and then return it to the oven. After the bread has browned, remove it from the oven, place the tent-foil over, and then return it to the oven to finish baking. Also, was the bread cool enough when you cut into it? Sometimes just giving it a bit of time to cool down will take care of the moisture inside. I hope this helps! Happy Holidays!!

  46. eat good 4 life

    I love bread and with olives? This is genius. This recipe also looks very easy. A super winner in my book!

  47. Robert Erickson

    Hi. I made this today and I have some questions. I didn’t have the Star olive mix suggested but used a cup of olives and homegrown garlic and basil. The recipe rose nicely but when I moved it to the skillet, it was less of a dough and more like batter. It held together but filled the 8″ skillet completely. After sitting before baking, it overlapped the edges of the skillet and then did the same in the oven. In short, is the dough supposed to be firm or loose and should I have cut back on the water and flour for an 8″ pan? Oh, it tastes fine; I just wasn’t;t expecting it to act the way it did.

    1. Katerina Petrovska

      Hi Robert!! The 8 inch skillet is fine, and yes, the dough should fill up the skillet.
      Also, was it warm where you left the dough to rise? Speaking from experience, what might have happened is that the room was too warm for the dough and it rose much faster, which is why it went over the edges. I’m thinking the same reason – temperature – for why the dough thinned out. Let me know if this helps. Have a great night ahead!

    2. Elissa

      Mine did the same thing t rose just too big to fill in the skillet. So I had a 12 inch skillet but that was too big. So I used my copper pot instead. It took 50 minutes instead of 35, but it did it’s job. And when it came out it looked like something from a restaurant. It was nice and square. I think you could use anything as long as it’s oven safe and watch for adjusted cooked times. But if you use an 8 inch square or round pan I would fit it on a baking sheet Incase there is spillover. I just used whatever olives they had at the grocery store and tweaked it with some cracked pepper, red pepper flakes and rosemary and didn’t measure any of the seasoning just the yeast, flour and water and it came out spectacular. I’m telling you this because mine was also a mush instead of a firm dough but I think that has something to do with the fact that you don’t knead it.

    1. Katerina Petrovska

      Hi Debbie! So this type of bread turns out best if made in a cast iron skillet, stoneware, and/or in a dutch oven. The glass pie dish definitely won’t work, and I’m not completely sure about the corningware. I hope that helps!

    1. Katerina Petrovska

      Hi Pat! There is a gluten-free all purpose flour blend recipe that I got from the book “Gluten-Free Artisan Bread in Five Minutes a Day”, and it works perfectly, cup for cup.

      GF Flour Blend:

      6 cups white rice flour
      3¼ cups sorghum flour
      1¾ cups tapioca starch/flour
      1¼ cups potato starch
      ¼ cup xanthan gum or ground psyllium husk

      1. Mix all ingredients together very thoroughly in a lidded 5- to 6-quart container using a spoon or a Danish dough whisk. If your lid is sealed tightly, pick up the container and shake it vigorously for quick and complete blending.

      2. Store in a cool, dry place.

    1. Katerina Petrovska

      Hi Shea! I have this Homemade Gluten-Free All-Purpose Flour Blend that you can try. It’s from the book “Gluten-Free Artisan Bread in Five Minutes a Day”. I hope this helps!

      6 cups white rice flour
      3¼ cups sorghum flour
      1¾ cups tapioca starch/flour
      1¼ cups potato starch
      ¼ cup xanthan gum or ground psyllium husk

      1. Mix all ingredients together very thoroughly in a lidded 5- to 6-quart container using a spoon or a Danish dough whisk. If your lid is sealed tightly, pick up the container and shake it vigorously for quick and complete blending.

      2. Store in a cool, dry place.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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