Savory Skillet Olive Bread: A No-Knead Delight

Ingredients

• 2 cups of comfortably warm water, precisely 105 degrees Fahrenheit or 40 degrees Celsius,
• 1 packet of lively active dry yeast,
• Half a tablespoon of salt,
• 4 and one-third cups of all-purpose flour, separated into portions,
• A cup of flavorful marinated olives, drained and finely chopped, with the infused herbs and garlic set aside,
• A hint of garlic powder,
• Two tablespoons of olive oil, divided for use,
• A sprinkle of coarse salt,
• A teaspoon of dried parsley, or more to taste.

Step 1

Mix yeast and water together in a large mixing bowl, then add a cup of flour and half a tablespoon of salt. Use a wooden spoon to blend everything together. Toss in olives, fresh herbs, minced garlic, and a dash of garlic powder. Slowly add the rest of the flour, one cup at a time, stirring until the dough is well-mixed. Cover the bowl with plastic wrap and place it in a cozy spot to let it rise for an hour.

Step 2

In an 8-inch cast iron skillet, pour a tablespoon of oil and spread it around to coat the bottom and sides. Dust your hands with flour. Uncover the bowl and transfer the dough into the skillet, shaping it into a round disc. Cover the skillet with a kitchen towel and let it sit for 30 minutes.

Step 3

Preheat your oven to 400 degrees F (200 degrees C).

Step 4

Drizzle the loaf with the leftover oil and sprinkle some salt and fresh parsley on top. Use a knife to make decorative cuts on the surface.

Step 5

Bake the bread in the preheated oven until it turns a beautiful golden brown, usually around 30 to 35 minutes.

Step 6

Once the bread is done, take it out of the oven and cool it on a wire rack for about 20 minutes before slicing and serving.