No Knead Skillet Olive Bread Recipe

I recently tried a version of Rosemary Olive Bread that captivates with bold simplicity. I combined all-purpose flour, pitted olives, extra virgin olive oil, and fresh rosemary with thyme to create an unexpected herb infusion. This no knead approach produces a crusty homemade bread that has redefined my lunch plans.

I’m excited to share my latest discovery in bread making—No Knead Skillet Olive Bread. I first stumbled on this recipe when I was looking for a super easy and flavor-packed loaf that didn’t require hours of work.

You just mix together 3 cups all-purpose flour, 1 1/2 teaspoons salt, 1/2 teaspoon active dry yeast, and 1 1/4 cups lukewarm water. Then, you add in 1/2 cup roughly chopped pitted olives, 1/4 cup extra virgin olive oil (plus a bit extra to grease the skillet), and a tablespoon each of chopped fresh rosemary and thyme.

The combination of olives and herbs creates a crusty, savory treat that’s a modern twist on classic olive rosemary bread. I cant lie its one of those recipes that instantly elevates your home cooking and makes you feel like a pastry chef even without all the fuss.

Enjoy the process and let the flavors speak for themselves.

Why I Like this Recipe

I love this recipe becuz it’s super simple to make. I just mix the ingredients together and let the dough rise on its own which makes me feel like a total kitchen wizard even if i mess up sometimes.

I really dig the way the olives and herbs work together, adding a burst of flavor that makes each bite fun and interesting.

It is amazing how the bread ends up crusty on the outside yet still soft on the inside, making it feel homemade and perfect for any meal.

Also, I appreciate that i don’t have to spend a ton of time kneading the dough, which means i can still whip it up on busy days without stressing too much.

Ingredients

• All-purpose flour provides vital carbohydrates and builds structure, resulting in a hearty chewy crumb.
• Salt boosts flavor, enhances yeast performance and subtly balances the bread’s overall taste.
• Active dry yeast helps the dough rise and develops flavor through sugar breakdown.
• Pitted olives add a savory burst, fiber, and slight saltiness, enriching every bite.
• Extra virgin olive oil provides healthy fats and a rich, smooth mouthfeel within the bread.
• Fresh rosemary and thyme lend fragrant, earthy notes and enhance the olive bread’s robust flavor.
• Lukewarm water activates yeast and binds ingredients together, ensuring smooth dough and perfect rise.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/4 cups lukewarm water
• 1/2 cup pitted olives, roughly chopped
• 1/4 cup extra virgin olive oil (plus a little extra to grease the skillet)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

How to Make this

1. In a large bowl, mix the all-purpose flour, salt, and active dry yeast together.

2. Pour in the lukewarm water and extra virgin olive oil, and stir until everything is combined.

3. Add in the roughly chopped pitted olives, chopped fresh rosemary, and chopped fresh thyme then mix gently.

4. Cover the bowl with a clean towel and let the dough rise in a warm spot for about one hour or until it has doubled in size.

5. Preheat your oven to 425°F and grease a cast iron skillet with a little extra olive oil.

6. After the dough has risen, give it a light fold then carefully transfer it into the greased skillet.

7. Let the dough rest in the skillet for another 10 to 15 minutes before baking.

8. Bake the dough in the preheated oven for about 30 to 35 minutes until it gets a nice golden brown crust.

9. Remove the skillet from the oven and let your bread cool for a few minutes before slicing.

10. Enjoy your homemade, crusty olive bread with your favorite topping or just as it is!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Stirring spoon
4. Knife and cutting board
5. Clean towel
6. Cast iron skillet
7. Oven
8. Spatula

FAQ

No Knead Skillet Olive Bread Recipe Substitutions and Variations

• Instead of all-purpose flour you could use whole wheat flour or a mix of the two for a nuttier flavor. It might give the bread a little different texture but it works pretty well.
• If you’re out of active dry yeast, try using instant yeast instead, but use about a third less since it’s a bit stronger than active dry yeast.
• You can swap out lukewarm water with a light beer for a unique, tangy twist. It might change the flavor profile a bit but it’s a fun variation.
• If you dont have extra virgin olive oil, avocado oil is a good substitute. The flavor might be slightly different but it’ll still keep the bread moist and tasty.

Pro Tips

1. Make sure the water is really lukewarm so the yeast isn’t killed by the heat or slowed down by the cold. If its too hot, it can ruin your dough and if its too cold, your bread will never rise as well.

2. When you mix in the olives and herbs, be super gentle so you dont knock out all the air from the dough. A light hand here helps keep the final bread nice and fluffy inside.

3. Let the dough rest after rising – not only a bit before baking but even after placing into the skillet. It may sound like extra waiting time, but that little extra rest helps develop the flavors and gives you that perfect crispy crust.

4. Preheat your skillet while you’re getting the dough ready. A hot, well-oiled skillet right before baking gives the bread that tasty golden crust everyone loves.