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No Knead Skillet Olive Bread

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


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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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

Katerina | Diethood
No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.
4.83 from 52 votes
Servings : 10 Servings
Prep Time 1 hr 30 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 2 hrs


  • 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.


Serving: 1 SLICE | Calories: 81 kcal | Carbohydrates: 13 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 559 mg | Potassium: 27 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 55 IU | Calcium: 10 mg | Iron: 0.8 mg | Net Carbs: 13 g

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.

Course: Bread
Cuisine: Italian
Keyword: bread recipes, skillet bread
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182 comments on “No Knead Skillet Olive Bread”

  1. 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.

  2. Avatar photo
    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!

  3. Avatar photo
    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!

  4. Avatar photo
    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. 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.

  5. Avatar photo
    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!!

  6. Avatar photo
    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.

  7. 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!

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

  9. Hi

    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. Avatar photo
      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. 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. 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!

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