I love making bread. All kinds of breads. Most of the bread I make usually have to be “kneaded” which can get pretty messy if you are not careful. It will also give you quite a workout. This Skillet Garlic Olive Bread has none of that.
This delicious Garlic Olive Bread requires no kneading but does need time to proof like most bread recipes. A little over 3 hours from start to finish and you have a delicious skillet bread.
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Personally I always use my Stand Mixer when making bread but if you don’t have one you can always use a wooden spoon to mix the dough. You probably won’t need to go to the gym after that workout!
Make sure you don’t skip the step of scoring the bread. Among other things, scoring ensures that you won’t get large pockets of air in the bread. All you need is a very sharp knife or bread scoring lame. The scores should be about 1/4 inch deep.
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
Recipe Tips
- Ideally the water should be between 105°F-110°F before adding the yeast. Water above 120°F will kill the yeast.
For another great bread recipe that has olives in it, try my Focaccia with Kalamata Olives. Oh so good! If you love making bread, make sure you check out my collection of Bread Recipes.
Gather your Ingredients
You will need the following ingredients to make this Skillet Garlic Olive Bread recipe (see recipe card for quantities): Water, Yeast, Salt, All Purpose Flour, Garlic Marinated Olives, Garlic Powder, Olive Oil, Coarse Salt and Dried Parsley.
How to Make Skillet Garlic Olive Bread
- In a stand mixer, combine water and yeast. Let sit for 10 minutes.
- Add 1 cup of flour and salt. Mix until combined.
- Stir in olives, garlic powder. Add the remaining flour, one cup at a time. Mix until thoroughly combined.
- Cover the bowl with plastic wrap and set in a warm spot for 1 hour.
- Add a tablespoon of olive oil in a cast-iron skillet; using a napkin coat bottom and sides of skillet with the olive oil.
- Transfer the dough to the skillet and shape it into a disk. Cover with a kitchen towel and let stand for 30 minutes.
- Preheat oven to 400°F.
- Drizzle the remaining olive oil over the top and sprinkle with coarse salt and parsley. Score the top of the loaf with a bread scoring lame or a very sharp knife.
- Bake for 30 to 35 minutes, or until the top is nicely browned.
- Remove from the oven and turn the bread out onto a wire cooling rack.
Skillet Garlic Olive Bread
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Ingredients
- 2 Cups Warm Water, 105°F-110°F
- 2 ¼ Tsp Active Dry Yeast
- ½ Tbsp Salt
- 4-1/3 Cups All Purpose Flour, divided
- 1 Cup Garlic Marinated Olives, drained, chopped
- 1 Tsp Garlic Powder
- 2 Tbsp Olive Oil, divided
- Coarse Salt
- Dried Parsley Flakes
Instructions
- In a stand mixer, combine water and yeast. Let sit for 10 minutes.
- Add 1 cup of flour and salt. Mix until combined.
- Stir in olives, garlic powder. Add the remaining flour, one cup at a time. Mix until thoroughly combined.
- Cover the bowl with plastic wrap and set in a warm spot for 1 hour.
- Add a tablespoon of olive oil in a cast-iron skillet; using a napkin coat bottom and sides of skillet with the olive oil.
- Transfer the dough to the skillet and shape it into a disk. Cover with a kitchen towel and let stand for 30 minutes.
- Preheat oven to 400F.
- Drizzle the remaining olive oil over the top and sprinkle with coarse salt and parsley. Score the top of the loaf with a bread scoring lame or a very sharp knife.
- Bake for 30 to 35 minutes, or until top is nicely browned.
- Remove from oven and turn the bread out onto a wire cooling rack.
I don’t have a stand mixer, will it work old fashion way?
Absolutely! I like to use a stand mixer because it requires less manual labor.
This bread is so soft and fluffy and the olives give it a little bit of saltiness to it.
And so easy to make as well! Thanks!