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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.
I have made this bread twice. The first time I followed the recipe to a โTโ and it was great but needed more flavor. So on the second one I double the olives and the garlic powder and it was great! Thanks for the recipe will be making this again and again.
I’m very glad you enjoyed it! Thank YOU! ๐
I’ve never been great at breads, but believe me, I’ve tried.
This recipe is easy and shockingly delicious.
I used kalamatas for this because I had them, plus some fresh greek oregano and fresh rosemary from my garden. The garlic powder is key. …I wasn’t sure if you intended pure olive oil or EVOO, so I refined my EVOO with ghee. Also, I put a pan of water underneath the pan for a crispier crust.
The texture is perfect. The flavor is amazing.
This olive bread will be a go-to on a regular basis.
I’m very glad you enjoyed it! Thank YOU! ๐
This recipe is my go to! I donโt have a skillet so I did have to make changes on how to cook it. After my first rise I use a pizza pan and cover it with parchment paper and then place my round loaf on it! I place a pan of water in the bottom of my oven and cook for 35 or so minutes then I check it with a meat thermometer 190 is where I want it! So so so good!!!!!
That’s wonderful! I’m very happy you loved it! Thank YOU! ๐
I have made this delicious bread half-a-dozen times. My grown daughter’s birthday is tomorrow. I gave her a choice of peach cobbler, apple dumplings or this olive bread. She enthusiastically chose the olive bread! So, I have a loaf rising as I write this. Your recipe never disappoints!
I hope you enjoy it! Thank YOU! ๐
Hi Katrina, thanks for sharing this wonderful recipe, which Iโve made several times with consistent success every time. Itโs such a confidence booster when youโve followed a recipe to a tee, and after everything is done, youโre looking at a loaf of bread that were made by your hands. My mom loves your skillet bread recipe and I have two loaves that are rising as I write, which weโll be eating tomorrow with cioppino in honor of all veterans on Memorial Day! Oh and I really enjoyed making and eating your one pot spaghetti dish!! Appreciate you!
Thank you so much! I am very happy you enjoyed it! ๐
I followed the recipe twice and each time it came out watery. I do not know what I am doing wrong. Please help!
Hi!
Maybe you aren’t using enough flour, or just not measuring it correctly? It’s hard to say since I can’t see it, but it has to be the ratio of flour to water that isn’t working out for you. Do you know how much flour you used? The recipe calls for 4 1/3 cups of flour, or 4.333 cups.
Hello Brittnee, check that you use either the American measuring cups vs Canadian, 1 cup Canadian is 250 ml where as the American is 237ml hope this helps
Can I use a Dutch Oven Le Creuset and if so can I put the lid on once the bread dough is ready to bake? Thank you!
Hi!
You’ll want to bake it uncovered, but also make sure to put parchment paper on the bottom of the dutch oven and up the sides. IF you donโt, the bread will stick to it and it will be very, very hard to take out the baked bread.
How much salt is used in this recipe
Salt is listed third on the list of ingredients; you will need 1/2 tablespoon of salt. The ingredients and directions are located toward the bottom, inside the recipe card.
1/2 Tablespoon is listed but many donโt have such a measuring spoon.
1 Tablespoon = 3 teaspoons so you need 1 and 1/2 teaspoons salt.
We baked it as stated but found dough was too dry so added some more water. This time we added a whole cup more and was much much better. Bigger lighter spongy bake. Also added more garlic as we like it that way. Definitely a new favourite
I’m glad you enjoyed it! Thank YOU! ๐
Hello all,
This is a wonderful bread. I’ve made them several times with Karamata and Green Spanish olives. I am not really a baker but this one is really easy to make. I slice the bread like cake….., leave half as is until pieces are gone! They go well with charcuterie. Have been asked to bake them for our friend’s wedding party.
Thank you for sharing!
Thank YOU! I am very glad you enjoyed it! ๐
Great tasting loaf. I watched the video several times before I made the bread. I noticed that my dough was a lot stickier than yours appeared when it came time to move it to the oiled pan. I measured the 4 1/3 cups of AP flour well. It turned out ok just wondering if the stickiness is normal?
Katerina, thank you for the lovely bread recipe! It is so incredibly versatile! Have you looked at all the variations your readers have shared FOR YEARS! That is impressive – Great job! Youโve brought so many people together! God gave cooks this amazing ability to bring people together- how many hearts and relationships mended and built over good food! Thank you again! God bless you!
I’m late to the party but….. how about chopped crispy bacon ? That and grated sharp cheddar cheese.
Hi!
YES, I’ve added bacon and cheddar to this bread, and it’s fantastic! ๐ But, I left out the olives because that would be a bit too much in one loaf, I think. ๐
I made this bread last night and added pistachios to it. It is wonderful. I had previously tried one from a Mediterranean cookbook with olives and pistachios but was not at all happy with it. However, with this recipe it came out fantastic!
I have recently gotten into baking at home and this has become my go to recipe! Iโve made so many different variations and love how it turns out each time! I have the link to the recipe saves in my phone because Iโm asked about it so much!
I just had to leave a comment about this recipe. Tried it as written and it is FANTASTIC!!! I have also made it without the olives and subbed in the โeverything bagel seasoning mixโ through the dough and on top (my other half is crazy about those bagels lol) and it was also a hit. This dough is such an awesome base point to mix in any and everything you like. Thank you for posting such a wonderful bread recipe. P.S. for those of you that cannot find the marinated olives mentioned in the recipe, I just mix a cup of drained olives with a 1/2 teaspoon olive oil, garlic, basil, onion powder and and to the dough. Happy baking
That’s wonderful! I need to try your version! ๐ I am very glad you enjoyed it! Thank YOU! ๐
How much water do you mix with the yeast?
Hi! You’ll need 2 cups lukewarm water for 2-1/4 teaspoons active dry yeast.
The measurements, ingredients, and directions are in the recipe card located right above the comments. Let me know if you don’t see it.
Are you able to use bread flour for this recipe?
Yes, that also works. ๐
What did I do wrong? I put in 8โ iron skillet and it is in the oven growing over the sides.
Please correct this recipe to say 10โ skillet. At least as Lodge measures….meaning across the top of the skillet.
@Donna
You did NOTHING wrong! Three of us baked this bread. Iโve made it 3 times now. Iโm the only one that had 8โ skillet. My friends used a 10โ. Theirs came out fabulous! Mine overflowed the two times I tried it. The 3rd I used regular heavy steel loaf pans โ came out great in a normal and small size combined.
I wanted more flavor so I added 4 cloves minced garlic, 2 Tablespoons minced jalapeรฑos from a jar, and increased the garlic powder to a rounded teaspoon. Itโs not spicy hot at all but very FLAVORFUL!
Itโs a fantastic recipe and easy to tweak, but very frustrating when having dough overflow! 10โ skillet!
Hi!
Thanks for chiming in! I was wondering why some people were having issues with the dough overflowing! Thank you for letting me know. ๐
But yeah, the 8-inches is the diameter of the cooking surface, but if you measure it across the top of the skillet, as in the overall diameter, then it’s 10-inches. In the recipe, I am referring to the cooking surface diameter. I’ll make note of it asap.
Katerina
Than you so much for fixing the recipe so no one else will have this struggle!
Every single person Iโve shared the link or the bread with, and all their taste testers have LOVED this bread!
Well done! Keep them coming!
BakerB
I am very glad you enjoyed it! Thank YOU! ๐