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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.
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.
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.
This looks great. I was wondering/hoping I could make this Keto friendly by using almond flour instead.
I would also like to know that question?
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.
oh my goodness…………this is so delicious!!
Any suggestions for different add-ins?
Try to add some thyme, sun-dried tomatoes or perhaps oregano for a savory result.
Oh, that sounds so good. I’m going to try this tomorrow.
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.
thanks for the nutritional info. I am a Weight Watcher . how many servings per loaf?
Hi! It’s about 10 slices.
Hi, can almond flour be substituted for the white flour
Hi! I have not tried to make this bread with gluten free flour/s, so I can’t really comment, but someone did make a gluten free version of a similar skillet bread recipe, and you can see her exact method by reading it here: https://diethood.com/no-knead-skillet-olive-bread/#comment-1304778
Please let me know if this helps.
is there a away to make this in a bread maker
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.
After reading the reviews I was certain you must have hired friends to make so many positive comments, but NOโthe 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!)
That’s great! I’m very happy you loved it! Thank you for chiming in! ๐
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??
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!!
This looks amazing! Homemade bread is the BEST!
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.
Iโve 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!