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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 twice. The first time I followed the recipe to a “T” 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.

  2. Avatar photo

    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.

  3. Avatar photo

    This recipe is my go to! I don’t 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!!!!!

  4. Avatar photo
    Marjorie Armstrong

    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!

  5. Hi Katrina, thanks for sharing this wonderful recipe, which I’ve made several times with consistent success every time. It’s such a confidence booster when you’ve followed a recipe to a tee, and after everything is done, you’re 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 we’ll 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!

  6. I followed the recipe twice and each time it came out watery. I do not know what I am doing wrong. Please help!

    1. Katerina - Diethood
      Katerina Petrovska

      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.

    2. 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

  7. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      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 don’t, the bread will stick to it and it will be very, very hard to take out the baked bread.

        1. Katerina - Diethood
          Katerina Petrovska

          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.

        2. 1/2 Tablespoon is listed but many don’t have such a measuring spoon.

          1 Tablespoon = 3 teaspoons so you need 1 and 1/2 teaspoons salt.

        3. Avatar photo

          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

    2. 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!

        1. 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?

  8. 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! You’ve 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!

  9. I’m late to the party but….. how about chopped crispy bacon ? That and grated sharp cheddar cheese.

    1. Katerina - Diethood
      Katerina Petrovska

      YES, I’ve added bacon and cheddar to this bread, and it’s fantastic! 😍 But, I left out the olives because that would be a bit too much in one loaf, I think. 😊

      1. 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!

      2. I have recently gotten into baking at home and this has become my go to recipe! I’ve 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 I’m asked about it so much!

  10. 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 “everything bagel seasoning mix” 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

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful! I need to try your version! 🙂 I am very glad you enjoyed it! Thank YOU! 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        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.

      1. Please correct this recipe to say 10” skillet. At least as Lodge measures….meaning across the top of the skillet.

        You did NOTHING wrong! Three of us baked this bread. I’ve made it 3 times now. I’m the only one that had 8” skillet. My friends used a 10”. Theirs came out fabulous! Mine overflowed the two times I tried it. The 3rd I used regular heavy steel loaf pans — came out great in a normal and small size combined.

        I wanted more flavor so I added 4 cloves minced garlic, 2 Tablespoons minced jalapeños from a jar, and increased the garlic powder to a rounded teaspoon. It’s not spicy hot at all but very FLAVORFUL!

        It’s a fantastic recipe and easy to tweak, but very frustrating when having dough overflow! 10” skillet!

        1. Katerina - Diethood
          Katerina Petrovska

          Thanks for chiming in! I was wondering why some people were having issues with the dough overflowing! Thank you for letting me know. 🙏
          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.

          1. Katerina
            Than you so much for fixing the recipe so no one else will have this struggle!

            Every single person I’ve shared the link or the bread with, and all their taste testers have LOVED this bread!

            Well done! Keep them coming!

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