No-Knead Skillet Olive Bread Popular Recipes

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No-Knead Skillet Olive Bread

"No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic."

Ingredients :

• 2 cups lukewarm water (105 degrees F, 40 degrees C)
• 1 (.25 ounce) package active dry yeast
• 1/2 tablespoon salt
• 4 1/3 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 :

Prep : 15M	Cook : 10M	Ready in : 2H35M

• Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
• Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
• Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
• Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Notes :

• 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.
• It is important to remove bread from the pan as soon as it comes out of the oven, because bread left in the pan will get moist and soggy.

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