Indulge in the simplicity of this fantastic recipe, creating a crusty and mouthwatering no-knead skillet bread brimming with marinated olives and garlic.
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.
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.
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.