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No-Knead Skillet Olive Bread
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
155 minutes
Effortless skillet olive bread bursting with flavor - no kneading required!
Ingredients:
  • 2 cups lukewarm water (105 degrees F, 40 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 0.5 tablespoon salt
  • 4.3333334922791 cups all-purpose flour, divided
  • 1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • coarse salt
  • 1 teaspoon dried parsley, or as needed
Instructions:
  • In a large mixing bowl, mix water and yeast. Add 1 cup of flour and 1/2 tablespoon salt. Stir with a wooden spoon until combined. Mix in olives, herbs, garlic, and garlic powder. Gradually add the rest of the flour, 1 cup at a time, stirring well. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 hour.
  • Pour 1 tablespoon of oil into an 8-inch cast iron skillet, spreading it to coat the bottom and sides. Flour your hands, then unwrap the dough in the bowl and place it in the skillet, shaping it into a disc. Cover with a kitchen towel and let it rest for 30 minutes.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Drizzle the remaining oil over the loaf and generously sprinkle with salt and freshly chopped parsley. Score the top of the loaf with a sharp knife.
  • Bake in the preheated oven until the top turns a beautiful golden brown, for about 30 to 35 minutes.
  • Transfer the bread from the oven to a wire rack and allow it to cool for about 20 minutes before serving.

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