No-Knead Skillet Olive Bread

Name: No-Knead Skillet Olive Bread
Prep time: 15 min
Cook time: 30 min
Total time: 1 min
Ingredients: 2 cups lukewarm water (105 degrees F, 40 degrees C); 1 (.25 ounce) package active dry yeast; ½ tablespoon salt; 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; 2 tablespoons olive oil, divided; coarse salt; 1 teaspoon dried parsley, or as needed

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 1 hours, 95 minutes

Servings: 10

Cost: $2.12 /serving

Author : Mitch Hendricks

Ingredients

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2 cups lukewarm water (105 degrees F, 40 degrees C)1 (.25 ounce) package active dry yeast½ tablespoon salt4 ⅓ cups all-purpose flour, divided1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved1 teaspoon garlic powder2 tablespoons olive oil, dividedcoarse salt1 teaspoon dried parsley, or as needed

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Instructions

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Step 1

Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.

Step 2

Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.

Step 3

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

Step 4

Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.

Step 5

Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.

Step 6

Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

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