If you love fresh, crusty bread with a tender, flavorful interior, this No Knead Skillet Olive Bread is for you! Packed with briny olives and rustic charm, this simple recipe is perfect for beginners and seasoned bakers alike. The best part? No kneading required, and it bakes beautifully in a skillet for that artisan look and feel.
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Why You’ll Love This No Knead Skillet Olive Bread
- No Kneading Required: Perfect for anyone who loves fresh bread but dreads kneading.
- Bursting with Flavor: The olives add a salty, tangy bite that makes this bread irresistible.
- Skillet Magic: A cast-iron skillet ensures a crispy, golden crust every time.
- Minimal Ingredients: Made with pantry staples and a handful of fresh ingredients.
Ingredients for No Knead Skillet Olive Bread
You’ll need the following simple ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water (110°F/43°C)
- 1 cup pitted olives (green, black, or a mix), roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or thyme (optional)
- Coarse sea salt for sprinkling (optional)
Tools You’ll Need
- Large mixing bowl
- Cast-iron skillet or oven-safe pan
- Plastic wrap or a clean kitchen towel
How to Make No Knead Skillet Olive Bread
- Mix the Dough
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir in the warm water until a sticky dough forms. Fold in the chopped olives and dried herbs (if using). Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12-18 hours, or until doubled in size.
- Preheat the Oven
- Place your cast-iron skillet in the oven and preheat to 450°F (230°C). Let the skillet heat for at least 30 minutes to ensure a crispy crust.
- Prepare the Dough
- While the oven preheats, generously flour a clean surface and turn out the dough. Shape it into a rough ball, adding a light dusting of flour to prevent sticking.
- Bake the Bread
- Carefully remove the hot skillet from the oven and drizzle the bottom with 1 tablespoon of olive oil. Place the dough ball into the skillet and drizzle the top with the remaining olive oil. Sprinkle with coarse sea salt if desired.
- Cover the skillet with foil or a lid and bake for 30 minutes. Remove the foil or lid and bake for an additional 10-15 minutes, or until the bread is golden brown and crusty.
- Cool and Serve
- Transfer the bread to a wire rack to cool for at least 10 minutes before slicing. Serve warm with butter, olive oil, or your favorite dipping sauce.
Serving Suggestions
- Pair this bread with a charcuterie board or cheese platter for an impressive appetizer.
- Slice and toast it for sandwiches or bruschetta.
- Serve alongside soups, stews, or pasta dishes for a hearty meal.
Tips for the Best Skillet Olive Bread
- Choose Quality Olives: Kalamata or Castelvetrano olives add incredible flavor. Avoid canned olives for this recipe.
- Don’t Skip the Preheat: A hot skillet is essential for a crispy crust and evenly baked bread.
- Experiment with Add-Ins: Add sun-dried tomatoes, roasted garlic, or shredded cheese for extra flavor.
Storage Instructions
- Room Temperature: Store in a bread bag or wrapped in foil for up to 2 days.
- Freezer: Freeze slices in an airtight container for up to 1 month. Thaw and reheat in the oven for a fresh taste.
Frequently Asked Questions (FAQ)
Q1: Can I make this bread gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend, but note that the texture may vary slightly.
Q2: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to proof the yeast in warm water with a pinch of sugar before mixing it into the flour.
Q3: What if I don’t have a skillet?
A: A Dutch oven or any oven-safe dish with a lid works just as well.
Conclusion: Fresh Bread Made Easy!
This No Knead Skillet Olive Bread delivers bakery-quality results with minimal effort. Whether you’re serving it for dinner, a party, or just because, it’s a foolproof recipe that’s sure to impress.
Did you try this recipe? Share your feedback and photos with us on Instagram or Pinterest—we love seeing your creations!
Preparation Time: 5 minutes
Rise Time: 12-18 hours
Cooking Time: 40-45 minutes
Nutritional Information (per slice)
Calories: 180
Protein: 4g
Carbohydrates: 28g
Fat: 5g
Enjoy the warm, rustic flavors of this homemade olive bread—it’s sure to become a favorite!
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No Knead Skillet Olive Bread
- Total Time: 0 hours
Description
If you love fresh, crusty bread with a tender, flavorful interior, this No Knead Skillet Olive Bread is for you! Packed with briny olives and rustic charm, this simple recipe is perfect for beginners and seasoned bakers alike. The best part? No kneading required, and it bakes beautifully in a skillet for that artisan look and feel.
Subscribe to our newsletter for more easy homemade bread recipes delivered right to your inbox!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water (110°F/43°C)
- 1 cup pitted olives (green, black, or a mix), roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or thyme (optional)
- Coarse sea salt for sprinkling (optional)
Instructions
- Mix the Dough
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir in the warm water until a sticky dough forms. Fold in the chopped olives and dried herbs (if using). Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12-18 hours, or until doubled in size.
- Preheat the Oven
- Place your cast-iron skillet in the oven and preheat to 450°F (230°C). Let the skillet heat for at least 30 minutes to ensure a crispy crust.
- Prepare the Dough
- While the oven preheats, generously flour a clean surface and turn out the dough. Shape it into a rough ball, adding a light dusting of flour to prevent sticking.
- Bake the Bread
- Carefully remove the hot skillet from the oven and drizzle the bottom with 1 tablespoon of olive oil. Place the dough ball into the skillet and drizzle the top with the remaining olive oil. Sprinkle with coarse sea salt if desired.
- Cover the skillet with foil or a lid and bake for 30 minutes. Remove the foil or lid and bake for an additional 10-15 minutes, or until the bread is golden brown and crusty.
- Cool and Serve
- Transfer the bread to a wire rack to cool for at least 10 minutes before slicing. Serve warm with butter, olive oil, or your favorite dipping sauce.
Notes
- Choose Quality Olives: Kalamata or Castelvetrano olives add incredible flavor. Avoid canned olives for this recipe.
- Don’t Skip the Preheat: A hot skillet is essential for a crispy crust and evenly baked bread.
- Experiment with Add-Ins: Add sun-dried tomatoes, roasted garlic, or shredded cheese for extra flavor.
- Prep Time: 5 minutes
- Rise Time: 12-18 hours
- Cook Time: 40-45 minutes
- Cuisine: American
