Imagine the aroma of freshly baked bread wafting through your kitchen. The crispy crust, the soft and airy inside, and the burst of briny olives in every bite—what could be better? No-Knead Skillet Olive Bread is the perfect recipe for anyone who loves the taste of homemade bread but doesn’t want to spend hours kneading or fussing over it.
This bread is rustic, flavorful, and incredibly easy to make. It’s the perfect companion for soups, salads, or as a side for pasta. Whether you’re a seasoned baker or just starting out, this no-knead recipe makes artisan-style bread accessible to everyone. So grab your skillet and let’s get baking—you’ll be amazed at how simple it is to create something so delicious.
Why No-Knead Skillet Olive Bread Is So Special
There’s something magical about homemade bread. It’s not just the taste—it’s the sense of accomplishment you feel when you pull it out of the oven. No-Knead Skillet Olive Bread makes that magic easy.
- Effortless: With no kneading required, this recipe is perfect for busy days or beginner bakers.
- Bursting with Flavor: The addition of green olives, dried basil, and garlic powder gives this bread a unique, savory twist.
- Crispy Crust: Baking in a skillet ensures a beautifully golden crust that’s irresistible.
- Versatile: Serve it as an appetizer, a side dish, or even a snack.
If you’re looking for a foolproof bread recipe that impresses with minimal effort, this is the one for you.
Ingredients for No-Knead Skillet Olive Bread
Here’s what you’ll need to make this easy, flavorful bread:
| Ingredient | Quantity |
|---|---|
| Warm water (not hot) | 2 cups |
| Active yeast | 1 package |
| All-purpose flour | 4 cups |
| Kosher salt | 2 teaspoons |
| Chopped green olives | 1 cup |
| Dried basil | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Extra virgin olive oil | 2 tablespoons, divided |
| Sea salt | For sprinkling |
Step-by-Step Instructions to Make No-Knead Skillet Olive Bread
1. Activating the Yeast
Start by dissolving the active yeast in 2 cups of warm water. Make sure the water is warm (not hot) to activate the yeast properly. Let it sit for about 5 minutes until the mixture becomes frothy. This step ensures that your yeast is alive and ready to work its magic.
2. Mixing the Dough
In a large mixing bowl, combine the flour, kosher salt, dried basil, and garlic powder. Mix well to distribute the seasonings evenly. Add the frothy yeast mixture and 1 tablespoon of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
3. Adding the Olives
Fold in the chopped green olives, ensuring they are evenly distributed throughout the dough. The olives add a burst of flavor and a delightful texture to every bite.
4. Letting the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for 1–2 hours, or until it doubles in size. The rising time may vary depending on the temperature of your kitchen.
5. Preparing the Skillet
Preheat your oven to 400°F (200°C). Grease a cast-iron skillet with 1 tablespoon of olive oil. This not only prevents sticking but also helps create a crispy, golden crust.
6. Shaping the Dough
Once the dough has risen, transfer it to the prepared skillet. Use your hands to gently shape it into an even layer. Sprinkle the top with sea salt for an extra burst of flavor and crunch.
7. Baking the Bread
Place the skillet in the preheated oven and bake for 35–40 minutes, or until the bread is golden brown on top and sounds hollow when tapped.
8. Cooling and Serving
Remove the bread from the oven and let it cool in the skillet for 5 minutes before transferring it to a wire rack. Slice and serve warm, or let it cool completely for storage.
Tips for Perfect No-Knead Skillet Olive Bread
- Use Fresh Ingredients: Fresh yeast and high-quality olives will make a big difference in flavor.
- Don’t Overwork the Dough: The beauty of this recipe is its simplicity—just mix, let rise, and bake.
- Customize the Flavors: Swap green olives for black olives, or add sun-dried tomatoes and rosemary for a different twist.
- Invest in a Good Skillet: A cast-iron skillet is ideal for this recipe because it retains heat evenly and creates a beautiful crust.
- Store Properly: Keep the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Why No-Knead Bread Works
No-knead bread relies on time rather than effort. The extended resting period allows the gluten in the flour to develop naturally, creating a chewy, airy texture without the need for kneading. The result? Artisan-quality bread with minimal work.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 5 g |
| Carbohydrates | 28 g |
| Fat | 5 g |
| Fiber | 2 g |
FAQs About No-Knead Skillet Olive Bread
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The texture will be slightly denser, but it will still taste delicious.
2. What can I use if I don’t have a skillet?
If you don’t have a cast-iron skillet, you can use a round cake pan or any oven-safe dish. Just make sure to grease it well.
3. Can I use a different type of olive?
Absolutely! Black olives, kalamata olives, or a mix of different olives work beautifully in this recipe.
4. How do I know if my yeast is active?
Active yeast should foam and bubble when mixed with warm water. If it doesn’t, it may be expired or the water temperature was too hot or too cold.
5. Can I add other ingredients to the dough?
Yes, this recipe is highly customizable. Add ingredients like sun-dried tomatoes, roasted garlic, or chopped herbs for extra flavor.
6. How should I store leftover bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just thaw and reheat before serving.
Why You Should Try This Recipe
No-Knead Skillet Olive Bread isn’t just a recipe—it’s an experience. From the ease of preparation to the satisfaction of pulling a warm, golden loaf from the oven, this bread is a joy to make and share. Whether you’re pairing it with a bowl of soup, serving it as an appetizer, or enjoying it on its own, it’s a crowd-pleaser every time.
Bake Your Own No-Knead Skillet Olive Bread Today
There’s nothing quite like the smell of fresh bread baking in your kitchen. With this simple no-knead recipe, you can enjoy artisan-style bread without the fuss. Gather your ingredients, follow the steps, and treat yourself to the irresistible taste of No-Knead Skillet Olive Bread.
Your family and friends will be impressed, and you’ll feel like a true home baker. So what are you waiting for? Preheat your oven and start baking!
No-Knead Skillet Olive Bread: A Simple and Delicious Homemade Delight
Ingredients
- 2 cups warm water not hot
- 1 package active yeast
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 cup chopped green olives
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil divided
- Sea salt for sprinkling
Instructions
- Activate Yeast: Dissolve yeast in warm water and let it sit for 5 minutes until frothy.
- Mix Dough: In a large bowl, combine flour, kosher salt, dried basil, and garlic powder. Add the yeast mixture and 1 tablespoon olive oil, stirring until a shaggy dough forms.
- Add Olives: Fold in the chopped green olives until evenly distributed.
- Let Dough Rise: Cover the bowl and let the dough rise at room temperature for 1–2 hours, or until doubled in size.
- Prepare Skillet: Preheat oven to 400°F (200°C). Grease a cast-iron skillet with 1 tablespoon olive oil.
- Shape Dough: Transfer the dough to the skillet, gently shape it into an even layer, and sprinkle the top with sea salt.
- Bake: Bake for 35–40 minutes, or until golden brown and hollow-sounding when tapped.
- Cool and Serve: Let the bread cool for 5 minutes in the skillet, then transfer to a wire rack. Slice and serve warm or at room temperature.