No-Knead Skillet Olive Bread

Name: No-Knead Skillet Olive Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 whole Active Dry Yeast; 4.33 cups All-Purpose Flour; 1 pinch Coarse Salt; 1 tsp Dried Parsley; 1 tsp Garlic Powder; 1 cup Marinated Goat Cheese; 2 tbsp Olive Oil; 0.5 tbsp Salt; 2 cups Water

Side Dish 🥗Snack 🍿 American Low-Sodium Heart-Healthy ❤️Halal 🕌

No-Knead Skillet Olive Bread bakes up with a crackly crust and tender, chewy crumb studded with marinated olives and a hint of garlic and herbs. It’s a fuss-free, no-knead loaf that brings briny, savory notes to the table—perfect warm from the skillet with olive oil, alongside soups, or as an appetizer.

Prep15 mins
Cook30 mins
Serves10
DifficultyEasy

1

In a large bowl, mix the water and yeast. Add 1 cup flour and 1/2 tablespoon salt. Stir with a wooden spoon until combined. Stir in the olives, reserved herbs and garlic, and the garlic powder until mixed in. Add the remaining flour 1 cup at a time, stirring until fully combined. Cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour.
2

Pour 1 tablespoon olive oil into an 8-inch cast iron skillet and spread it to coat the bottom and sides. Flour your hands. Remove the plastic wrap from the bowl, move the dough to the prepared skillet, and shape it into a disc. Cover with a kitchen towel and let it rest for 30 minutes.
3

Preheat the oven to 400 degrees F (200 degrees C).
4

Drizzle the remaining 1 tablespoons olive oil over the top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
5

Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove the bread from the oven and turn it onto a wire rack to cool before serving, about 20 minutes.