Name: No-Knead Skillet Olive Bread
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Lukewarm water (105 degrees F, 40 degrees C) - 2 cups; Active dry yeast - 1 (.25 ounce) package; Salt - ½ tablespoon; All-purpose flour, divided - 4 ⅓ cups; Marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved - 1 cup; Garlic powder - 1 teaspoon; Olive oil, divided - 2 tablespoons; Coarse salt - 2 tablespoons; Dried parsley, or as needed - 1 teaspoon

Ingredients for - No-Knead Skillet Olive Bread

1. Lukewarm water (105 degrees F, 40 degrees C) 2 cups

2. Active dry yeast 1 (.25 ounce) package

3. Salt ½ tablespoon

4. All-purpose flour, divided 4 ⅓ cups

5. Marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved 1 cup

6. Garlic powder 1 teaspoon

7. Olive oil, divided 2 tablespoons

8. Coarse salt 2 tablespoons

9. Dried parsley, or as needed 1 teaspoon

How to cook deliciously - No-Knead Skillet Olive Bread

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

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