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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 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 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

WATCH HOW TO MAKE NO KNEAD SKILLET BREAD

4.82 from 16 votes
No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.
Print
No Knead Skillet Olive Bread
Prep Time
1 hr 30 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
2 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
Author: Katerina | Diethood
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
  1. In a large mixing bowl, combine water and yeast.
  2. Add 1 cup of flour and salt; stir with a wooden spoon until combined.
  3. Stir in olives, herbs, garlic and garlic powder.
  4. Add remaining flour, one cup at a time, stirring until thoroughly combined.
  5. Cover with plastic wrap and set in a warm spot to rise for 1 hour.
  6. 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.
  7. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.**
  8. Cover with a kitchen towel and let stand for 30 minutes.
  9. Preheat oven to 400 Fahrenheit.
  10. Drizzle remaining olive oil over the top and sprinkle with salt and parsley.
  11. Score the top of the loaf with a knife.
  12. Bake for 30 to 35 minutes, or until top is nicely browned.
  13. Remove from oven and turn the bread out onto a wire cooling rack.***
  14. Leave to cool.
  15. 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

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

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Comments

  1. 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.

    Reply

  2. 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.

    Reply

      • 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….

        Ingredients
        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.
        Ingredients
        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

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

        Reply

        • 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!

          Reply

  3. 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.

    Reply

  4. 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!

    Reply

  5. 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?

    Reply

  7. 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!!

    Reply

  9. 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!

    Reply

  10. 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!!

    Reply

  12. 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??

    Reply

    • 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

      Reply

  15. 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

    Reply

  16. 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!!!!!

    Reply

  18. 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.

    Reply

    • 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.

      Reply

  22. 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!

    Reply

    • 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.

      Reply

  24. 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.
    regards
    Jane

    Reply

  25. 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. (?)

    Reply

    • 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.

      Reply

  29. 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

    Reply

    • 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.

      Reply

    • 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.

      Reply

  32. 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.

    Reply

    • 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.

      Reply

  33. 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?

    Reply

  34. 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….

    Reply

  35. 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.

    Reply

    • 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.

      Reply

  37. 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?

    Reply

      • 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!

        Reply

  38. 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 ?

    Reply

    • 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!!

      Reply

  44. 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.

    Reply

    • 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!

      Reply

    • 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.

      Reply

    • 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.

      Reply

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