Simple No-Knead Olive Bread Made in a Skillet

Ingredients

• 2 cups lukewarm water (105 degrees F, 40 degrees C)
• 1 (.25 ounce) package active dry yeast
• ½ tablespoon salt
• 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

Step 1

Combine the water and yeast in a large bowl. Add 1 cup of flour and half a tablespoon of salt, then stir everything together with a wooden spoon until it’s combined. Toss in the olives, herbs, garlic, and a bit of garlic powder, stirring it all up. Gradually add the rest of the flour, about a cup at a time, mixing until the dough comes together. Cover the bowl with plastic wrap and let it sit in a warm spot for about an hour to rise.

Step 2

Pour a tablespoon of oil into an 8-inch cast iron skillet and spread it around to coat the bottom and sides. Lightly flour your hands, take the dough out of the bowl, and shape it into a round disc right in the skillet. Cover it with a kitchen towel and let it rest for another 30 minutes.

Step 3

While the dough is resting, preheat your oven to 400°F (200°C). Once ready, drizzle the remaining oil over the top of the loaf, sprinkle some salt and parsley, and score the surface with a sharp knife.

Step 4

Pop the skillet into the oven and bake the bread for 30 to 35 minutes, until the crust turns a nice golden brown. When it’s done, carefully take the bread out and set the skillet on a wire rack to cool for about 20 minutes before slicing and serving.