This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, olives, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
No Knead Skillet Olive Bread – Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.
Hi-ya! Happy Sunday, everyone! Another day, another snow storm. AND the porch thermometer is stuck at ZERO. It’s brutal.
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 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.
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.
For more information on STAR Fine Foods Products, please check them out on Facebook, Twitter, and Pinterest.
Flavor Destinations: STAR Garlic & Basil Marinated Olives are available at Raley’s and Savemart stores and ONLINE.
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
No Knead Skillet Olive Bread
Ingredients
- 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
Instructions
- 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.
- Serve.
Recipe Notes
*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.WW SMART POINTS: 6
Kim says
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.
Melissa says
Have you tried this with white whole wheat flour?
Katerina Petrovska says
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.
Alex says
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?
Katerina Petrovska says
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.
Kathy says
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!
JoAnn says
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 ?
Katerina Petrovska says
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!!
Lauren says
That looks so delicious, i might have to try it!
eat good 4 life says
I love bread and with olives? This is genius. This recipe also looks very easy. A super winner in my book!
Jessica | The Novice Chef says
This looks incredible! Would totally be a hit at our house!
Krista says
This looks so yummy! I love that it is a no knead bread!
Joanie @ ZagLeft says
Such a gorgeous bread and I love how easy it is to make!
Robert Erickson says
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.
Katerina Petrovska says
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!
Debbie says
Only stoneware or iron skillet? I have corning ware and glass pie plates, No?? Cant wait to try!!!
Katerina Petrovska says
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!
Debbie says
Yes, however, should the stoneware be unglazed or does it matter?
A_Boleyn says
Lovely loaf of bread, full of flavour for a bit of time and just a little effort. 🙂
pat marino says
could this be made gluten free. thank you. pat.
Katerina Petrovska says
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.
Shea says
do you have a GF version for this? It looks yummy
Katerina Petrovska says
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.