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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
Indulge in the simplicity of this fantastic recipe, creating a crusty and mouthwatering no-knead skillet bread brimming with marinated olives and garlic.
Servings : 10 Servings
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 2 hours

Ingredients
  

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

Serving: 1 slice | Calories: 245 kcal | Carbohydrates: 42 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Sodium: 561 mg | Potassium: 74 mg | Fiber: 2 g | Sugar: 0.2 g | Vitamin A: 53 IU | Vitamin C: 0.01 mg | Calcium: 16 mg | Iron: 3 mg

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