Skillet Olive Bread That Requires No Kneading

Ingredients 0/7

Step 1

Combine the water and yeast in a large bowl. Stir in 1 cup of flour and half a tablespoon of salt with a wooden spoon until everything comes together. Then toss in the olives, reserved herbs, garlic, and a bit of garlic powder. Gradually add the rest of the flour, about a cup at a time, stirring well after each addition until the dough is fully combined. Cover the bowl with plastic wrap and let it sit somewhere warm for about an hour to rise.

Step 2

Once the dough has puffed up, drizzle 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 press it into a round shape that fits the skillet. Cover the skillet 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). When ready, drizzle the remaining oil over the top of the loaf, sprinkle with salt and some fresh parsley, and gently score the surface with a knife.

Step 4

Pop the skillet into the oven and bake for about 30 to 35 minutes, or until the bread has a beautiful golden-brown crust. Once it’s done, take it out and transfer the bread to a wire rack to cool for around 20 minutes before slicing and enjoying.