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.
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 ¼ inch deep.
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.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Garlic Olive Bread: Water, Yeast, Salt, All Purpose Flour, Garlic Marinated Olives, Garlic Powder, Olive Oil, Coarse Salt and Dried Parsley.
🥣 How do I Make this 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 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 the top is nicely browned.
Remove from the oven and turn the bread out onto a wire cooling rack.
Skillet Garlic Olive Bread
Equipment
- Skillet
Ingredients
- 2 Cups Water, lukewarm
- 2 ¼ teaspoon Active Dry Yeast
- ½ tablespoon Salt
- 4-⅓ Cups All Purpose Flour, divided
- 1 Cup Garlic Marinated Olives, drained, chopped
- 1 teaspoon Garlic Powder
- 2 tablespoon 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.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Brandi
This bread is so soft and fluffy and the olives give it a little bit of saltiness to it.
Chef Rodney
And so easy to make as well! Thanks!