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Enjoy a crusty, fluffy, and incredibly flavorful loaf with this No Knead Skillet Bread, effortlessly filled with marinated olives and garlic. It’s simple to make and irresistibly delicious!
If you’re a bread lover who craves freshly baked goodness without the hassle of kneading, this No-Knead Skillet Bread is the recipe you need! This simple, flavorful homemade bread is crusty on the outside, soft on the inside, and studded with savory olives. With just a few basic ingredients and a cast-iron skillet, you can easily create a delicious loaf that will impress everyone, including yourself!
Why I Love This Skillet Bread Recipe
- Perfect Texture: Achieve a delicious texture with a soft, fluffy interior without kneading.
- Adaptable: This recipe includes marinated olives and garlic, but you can easily swap and customize it by incorporating other ingredients.
- Effortless: This bread recipe requires minimal effort, making it a perfect choice for bakers of all levels.
Ingredients For Skillet Bread
- For the dough: lukewarm water, yeast, all-purpose flour, and salt.
- For the filling: olives, herbs, and garlic.
How To Make No Knead Skillet Bread
As championed by the authors of Artisan Bread in Five Minutes a Day, in a nutshell, this Skillet Bread is just a batch of straightforward dough.
- Start by combining lukewarm water, yeast, flour, and salt in a bowl. Stir in the olives, herbs, and garlic and let the dough rise for 1 hour.
- Coat a 10-inch skillet (a 12-inch skillet works, too) with olive oil. Shape the dough into a disk, transfer it to the skillet, and let it rest for 30 more minutes.
- Preheat the oven to 400°F.
- Drizzle the dough with olive oil, sprinkle it with salt and parsley, and bake for 30 minutes or until browned.
- Invert and cool completely on a rack before cutting and serving.
Tips For No Knead Skillet Bread
- Mixing the Dough: When combining the ingredients, the water should be warm but not hot.
- Flour: I have only tested this recipe with all-purpose flour and haven’t tried it with other types of flour.
- Resting and Rising: After mixing the dough, cover it with a clean kitchen towel or plastic wrap and let it rest in a warm spot to double in size.
- Baking Time and Temperature: Every oven is different, so keep an eye on the bread towards the end of the baking time to ensure it doesn’t overbake.
- Cooling and Serving: Once the bread is baked, transfer it to a wire rack to cool. Allow it to cool completely before slicing into it. This helps the bread retain its structure and moisture. To maintain the ideal texture of your bread, it’s crucial to remove it from the pan promptly after baking. Allowing the bread to remain in the pan can result in wet and soggy bread.
Recipe Variations
- Herbs and Seasonings: Add dried herbs like oregano, rosemary, or basil to the dough for extra flavor.
- Cheese: Mix in grated or crumbled cheese such as cheddar, Parmesan, or feta for a savory twist.
- Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes for a tangy Mediterranean flair.
Ways to Serve It
Spread it with butter, dip it in olive oil and balsamic vinegar, sop up some tomato soup or chicken noodle soup with it, grab an heirloom tomato salad, or do what I do: break off a chunk and inhale it as is.
More Bread Recipes
- Rosemary and Garlic No Knead Skillet Bread
- No Rise Slow Cooker Bread
- Skillet Soda Bread
- Apple and Zucchini Bread
ENJOY!
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No Knead Skillet Olive Bread
Ingredients
- 2 cups lukewarm water,, about 105˚F
- 2¼ teaspoons active dry yeast
- ½ tablespoon salt
- 4⅓ cups all-purpose flour,, divided
- 1 cup garlic and basil marinated olives,, drained, herbs and garlic reserved
- 1 teaspoon garlic powder
- 2 tablespoons 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 the 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 a 10-inch to 12-inch cast iron skillet; using a napkin or your fingers, coat the bottom and sides of the skillet with the olive oil.
- Flour your hands; remove the plastic wrap and using your hands, transfer the dough to the prepared skillet and shape it into a disk. Cover with a kitchen towel and let stand for 30 minutes.
- Preheat oven to 400˚F.
- Drizzle remaining olive oil over the top of the bread and sprinkle with salt and parsley.
- Score the top of the loaf with a knife and bake for 30 to 35 minutes or until the top is nicely browned.
- Remove from the oven, turn the bread onto a wire rack, and let it cool completely before cutting and serving.
Video
Notes
- The olives sit in a liquid with garlic and herbs; reserve as much of the herbs and garlic as possible when draining. Alternatively, add your own garlic and freeze-dried basil to the dough.
- If you can’t find the specified olives, use whatever marinated olives you can find. Then, you can add garlic, dried basil, or other herbs.
- Dough Mixing: Use warm, not hot, water to combine the ingredients. Excessive heat can harm the yeast.
- Flour: This recipe has been tested with all-purpose flour.
- If you do not have a cast iron skillet, use a stoneware baking dish instead.
- It is crucial to remove bread from the skillet when it comes out of the oven because it will get moist and soggy if left in the skillet.
Nutrition
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.
cannot wait to try
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?
I found keeping my yeast in the refrigerator makes a huge difference.
I keep my yeast in The freezer
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.
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 ๐ keeping fingers crossed. Smells divine already.
Hi!
I would love to know if it worked out! ๐ Please let me know, if you have a minute. xo
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. ๐ 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 ๐ 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.
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!
Maybe parchment paper?
It is my experience when baking gluten free you must use xanthan gum mixed with the flour.
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!
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.
I donโt know why some of my words are all scrunched together!!
Hi!
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!
I used my mobile phone.
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?
I made this bread today, OMG is so good. I used different types of olives ex. spicy olives, Spanish. Itโs a keeper
Awesome! I am very happy you enjoyed it! ๐ Thank YOU!
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!
Yay!! So happy you loved it! ๐ Thank you!
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?
Hi!
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.
I annoy find these Star olives anywhere.
Did it today, is great flavorwise but needed more color, is quite pale.
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!!
It a shame that the print doesn’t work on this site! Pissed….. quite possibly won’t try it!!
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!
The print feature worked just fine and I can’t wait to try this bread this weekend!
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.