Roasted Garlic No-Knead Skillet Bread Recipe with Olives
Looking for a simple yet flavorful bread that requires minimal effort but delivers big on taste? This Roasted Garlic No-Knead Skillet Bread with Olives is just what you need! Bursting with the savory combination of roasted garlic, black olives, and mixed herbs, this bread is perfect for serving alongside a hearty meal or as a delightful appetizer. The beauty of this recipe lies in its simplicity—there’s no kneading required, and the bread bakes beautifully in a cast iron skillet. With a soft, airy texture and golden-brown crust, this bread is guaranteed to impress. Let’s get started!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 3 cups |
| Active Dry Yeast | 2 teaspoons |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Mixed Dried Herbs | 2 teaspoons |
| Black Olives (finely chopped) | 1 teaspoon |
| Roasted Garlic | 1 teaspoon |
| Luke Warm Water | 1 1/2 cups |
| Extra Virgin Olive Oil (for greasing) | 1 teaspoon |
| Extra Virgin Olive Oil (for brushing) | 1 tablespoon |
| Sea Salt | For topping |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~30g |
| Protein | ~4g |
| Fat | ~6g |
| Fiber | ~2g |
| Sodium | ~250mg |
Prep Time: 120 minutes
Cook Time: 40 minutes
Total Time: 160 minutes
Servings: 6
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, active dry yeast, salt, sugar, olive oil, mixed dried herbs, black olives, and roasted garlic. Stir well to combine all the dry ingredients, ensuring that the yeast is evenly distributed. Gradually add the lukewarm water to the mixture, stirring as you go, until a dough starts to form. The dough should be soft, slightly sticky, and smooth. -
-
Shape the Dough:
Once the dough has come together, drizzle a few drops of olive oil on your hands and gently smooth the dough into a ball, resembling a bread boule. The dough should be soft and pliable—no kneading required for this recipe, as the name suggests. -
Prepare the Skillet:
Grease a cast iron skillet with extra virgin olive oil. Place the shaped dough into the skillet. Lightly sprinkle a few drops of water over the dough and brush it evenly with olive oil to keep it moist. -
Add the Toppings:
Sprinkle the top of the dough with mixed herbs, chopped black olives, and additional roasted garlic for extra flavor. -
Let the Dough Rise:
Cover the skillet with a deep dish or a large lid, ensuring that there is enough space between the dough and the lid to allow it to rise. Set the skillet in a warm spot for about 45 minutes, or until the dough has doubled in size. If the dough hasn’t risen sufficiently after 45 minutes, let it rest a little longer until it doubles in volume. -
Preheat the Oven:
While the dough is proving, preheat your oven to 180°C (350°F). -
Flatten the Dough:
After the dough has risen, remove the deep dish or lid. Grease your fingers with olive oil, then gently flatten and spread the dough to cover the surface of the entire skillet. This helps ensure that the bread has an even thickness for baking. -
Rest the Dough:
Once the dough is spread evenly in the skillet, let it rest in a warm place for 30 minutes to allow it to rise again slightly. -
Bake the Bread:
After the second rise, brush the top of the dough with olive oil. Place the skillet in the preheated oven and bake for about 20 minutes at 180°C (350°F). -
Finish Baking:
After 20 minutes, increase the temperature to 200°C (400°F) and bake for an additional 8-10 minutes until the top of the bread is golden brown and the crust has formed. -
Cool and Serve:
Once the bread is baked, remove it from the oven and let it cool for a few minutes. Allow it to cool down to room temperature before cutting it into wedges. -
Serving Suggestion:
Serve your Roasted Garlic No-Knead Skillet Bread with a side of Poached Eggs with Arugula Fig Walnut Salad or Carrot Amla Pomegranate Juice for a delightful weekend breakfast or brunch.
Tips:
- Proofing Tip: Make sure the dough is in a warm, draft-free area for optimal proofing. If your kitchen is cold, you can place the dough in the oven (turned off) with just the light on to create a warm environment.
- Olive Variations: Feel free to experiment with different types of olives, such as Kalamata or green olives, for varied flavor.
- Roasting Garlic: To roast garlic, simply place unpeeled garlic cloves in aluminum foil, drizzle with olive oil, and bake at 180°C (350°F) for about 20-30 minutes until soft and fragrant.
- Storage: This bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for a day or two.
Enjoy the savory, aromatic flavors of this Roasted Garlic No-Knead Skillet Bread—perfect for any occasion where fresh, homemade bread is desired with minimal effort!
