This easy olive bread comes together quickly without any kneading, making it perfect for a cozy homemade treat. Cooked in a skillet, it has a wonderfully crispy crust and soft, flavorful interior you'll love.
Start by mixing the water and yeast in a large bowl. Add 1 cup of flour and half a tablespoon of salt, then stir everything together with a wooden spoon until it’s combined. Toss in the olives, herbs, garlic, and a bit of garlic powder, stirring it all up. Gradually add the rest of the flour, about a cup at a time, mixing until the dough comes together. Cover the bowl with plastic wrap and let it sit in a warm spot for about an hour to rise.
Next, pour a tablespoon of oil into an 8-inch cast iron skillet and spread it around to coat the bottom and sides. Lightly flour your hands, 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.
While the dough is resting, preheat your oven to 400°F (200°C). Once ready, drizzle the remaining oil over the top of the loaf, sprinkle some salt and parsley, and score the surface with a sharp knife.
Pop the skillet into the oven and bake the bread for 30 to 35 minutes, until the crust turns a nice golden brown. When it’s done, carefully take the bread out and set the skillet on a wire rack to cool for about 20 minutes before slicing and serving.
- Use room temperature water to help activate the yeast better.
- Let the dough rise in a warm spot to speed up the process.
- Be careful not to burn the bottom of the bread; adjust the heat as needed.
This bread is easy to make and requires very little effort. It has a crispy crust and a soft, chewy inside. Using a skillet gives it a nice rustic look and flavor without needing an oven.
This bread pairs wonderfully with olive oil and balsamic vinegar for dipping. It also goes well with soups, salads, or as a base for sandwiches. Adding some fresh herbs or cheese on top can make it even more delicious.
Store the bread in a paper bag or loosely wrapped in a cloth to keep the crust crisp. It is best eaten within two days, but you can freeze it wrapped tightly in plastic wrap and foil for longer storage. Reheat gently before serving.
