Name: Skillet Olive Bread
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 10 min
Yield: 1
Ingredients: 2 cups warm water (105°F); 1 package (2 ¼ teaspoons) active dry yeast; 1 ½ teaspoons salt; 4 ¼ cups all-purpose flour, plus extra for dusting; 1 cup pitted Kalamata olives, roughly chopped; 2 tablespoons chopped fresh rosemary; 1 tablespoon minced garlic; 2 tablespoons olive oil, divided

Skillet Olive Bread

Listen, I gotta be honest with you, I’m no fancy chef, just a forty-something mom who’s been in the kitchen trenches for years. But this here Skillet Olive Bread? This is my secret weapon. It’s like, magic in a pan. Seriously, my kids go nuts over it, even the picky one who usually turns his nose up at anything green (olives, I’m talking to you!).

See, this ain’t your grandma’s dry, boring bread. This baby is all about flavor. We’re talking plump, salty Kalamata olives, fresh rosemary that smells like heaven, and a hint of garlic for that little somethin’ somethin’. And the best part? No kneading! Seriously, just stir some stuff together, let it rise, and bam! Fresh-baked goodness in less than two hours.

Now, I know what you’re thinking, “Skillet bread? Sounds complicated.” But trust me, it’s a breeze. You just need a trusty cast-iron skillet (that thing’s seen more action than a Hollywood stuntman!), some basic pantry staples, and maybe a glass of wine to keep you company while the deliciousness happens.

So give it a try! This Skillet Olive Bread is perfect for busy weeknights, lazy weekends, or even impressing the in-laws (shhh, they won’t know how easy it was!).

It’s the kind of recipe that brings everyone together over a warm loaf, sharing stories and laughter. And hey, if it makes my picky eater clean his plate, it can work wonders for you too. Now go forth and bake, friend!

Questions I often get asked about this skillet olive bread recipe:

Q: Can I use a different type of olive?

A: Sure! Experiment with green Castelvetrano olives, a mix of Kalamata and green, or even sliced black olives. Adjust the salt content if using saltier olive varieties.

Q: I don’t have fresh rosemary, can I use dried?

A: Absolutely! Use 1 teaspoon of dried rosemary instead of the fresh. You can also add a pinch of dried thyme for another layer of flavor.

Q: My dough seems really sticky. Is that okay?

A: Yes, the dough will be quite sticky. Don’t add too much extra flour, as it can make the bread tough. Just use wet hands to handle it and resist the urge to over-knead.

Q: Do I need a cast-iron skillet? Can I use another pan?

A: A cast-iron skillet is ideal for even heat distribution and a crusty bottom. However, you can use a regular oven-safe pan in a pinch. Just keep an eye on the baking time, as it may vary slightly.

What you need to make this amazing skillet olive bread:

Ingredients:

2 cups warm water (105°F)

1 package (2 ¼ teaspoons) active dry yeast

1 ½ teaspoons salt

4 ¼ cups all-purpose flour, plus extra for dusting

1 cup pitted Kalamata olives, roughly chopped

2 tablespoons chopped fresh rosemary

1 tablespoon minced garlic

2 tablespoons olive oil, divided

How to make it:

Instructions:

Activate the yeast: In a large bowl, whisk together warm water, yeast, and salt. Let sit for 5-10 minutes until foamy and active.

Combine dry ingredients: In a separate bowl, whisk together flour, chopped olives, rosemary, and garlic.

Form the dough: Add the flour mixture to the wet ingredients and mix with a wooden spoon until a shaggy dough forms. Use your hands to briefly knead the dough in the bowl until it comes together, adding a little extra flour if necessary. The dough will be sticky, but don’t overwork it.

First rise: Cover the bowl with plastic wrap and set it in a warm place for 1-2 hours, until doubled in size.

Shape and second rise: Lightly flour a work surface and your hands. Gently deflate the dough and shape it into a round disc. Drizzle 1 tablespoon of olive oil into a 10-inch cast iron skillet. Carefully transfer the dough to the skillet and brush the top with the remaining olive oil. Cover the skillet loosely with plastic wrap and let rise again for 30 minutes.

Bake: Preheat oven to 425°F (220°C). Bake the bread for 25-30 minutes, until golden brown and crusty. If the top browns too quickly, tent the skillet with foil for the remaining baking time.

Cool and enjoy: Let the bread cool slightly in the skillet before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips:

For a richer flavor, use a combination of chopped Kalamata olives and green Castelvetrano olives.

Add a pinch of red pepper flakes for a hint of heat.

If you don’t have fresh rosemary, you can substitute 1 teaspoon of dried rosemary.

Brush the top of the bread with additional olive oil during the second rise for a crispier crust.

Let the bread cool completely before slicing to prevent it from crumbling.

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