Easy Skillet Olive Bread Without Kneading

Ingredients

• 2 cups lukewarm water (105 degrees F, 40 degrees C)
• 1 (.25 ounce) package active dry yeast
• 4 ⅓ cups all-purpose flour, divided
• 1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
• 1 teaspoon garlic powder
• coarse salt
• 1 teaspoon dried parsley, or as needed

Step 1

Combine the water and yeast in a large bowl. Once it’s combined, add in 1 cup of flour and half a tablespoon of salt, then stir everything together with a wooden spoon. Toss in the olives, herbs you saved, minced garlic, and a sprinkle of garlic powder. Gradually add the rest of the flour, about a cup at a time, stirring until the dough comes together and isn’t too sticky. Cover the bowl with plastic wrap and let it sit somewhere warm for about an hour so the dough can rise.

Step 2

Pour a tablespoon of oil into an 8-inch cast iron skillet, swirling it around to coat the bottom and sides. Lightly flour your hands, then take the dough out of the bowl and shape it into a round disc right in the skillet. Cover it 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). After the dough has had its final rest, drizzle the remaining oil over the top, then sprinkle with a bit of salt and some fresh parsley. Use a sharp knife to score the top of the bread to help it bake evenly.

Step 4

Pop the skillet in the oven and bake for about 30 to 35 minutes, until the crust turns a beautiful golden brown. When it’s done, take the bread out and transfer it to a wire rack to cool for around 20 minutes before slicing and serving.