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SKILLET ROSEMARY OLIVE BREAD

Homemade Rosemary Olive Herb Bread is a no-knead bread recipe that anyone can make, Packed with jumbo green olives,rosemary, chives, garlic and herbs, simple crusty bread baked in a skillet,enjoy on its own with Italian herb olive dip. 


Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Appetizers
Servings: 4 -5
Author: the communal feast

Ingredients

  • 2 cups lukewarm water
  • 1 package traditional active dry yeast 2-1/4 teaspoons
  • 1/2 tablespoon salt
  • 4-1/3 cups bread flour divided (all purpose works)
  • 1 cup Olives drained and roughly chopped
  • 2 tablespoons fresh rosemary chopped plus extra for garnish
  • 2 cloves of garlic minced
  • 1 tablespoon fresh chopped chives
  • 1 teaspoon garlic powder
  • 2 tablespoons Olive Oil
  • Sprinkle of korse salt for garnish
  • dried parsley for garnish

Instructions

  • 1. In a large mixing bowl, combine water and yeast, let active for 10 minutes
  • 2. Add 1 cup of flour and salt; stir with a wooden spoon until combined.
  • 3. Stir in olives, herbs, garlic and garlic powder.
  • 4. Add remaining flour, one cup at a time, stirring until thoroughly combined.
  • 5. Cover with plastic wrap and let rise for 1 hour in a warm spot
  • 6. Add a tablespoon of olive oil in an 8-inch cast iron skillet; using your fingers, coat bottom and sides of skillet with the olive oil.
  • 7. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk
  • 8. Cover with a kitchen towel and let stand for 30 minutes.
  • 9. Preheat oven to 400 Fahrenheit.
  • 10. Drizzle remaining olive oil over the top and sprinkle with salt, rosemary and parsley.
  • 11. Score the top of the loaf with a knife.
  • 12. Bake for 30 minutes, or until top is nicely browned
  • 13. Remove from oven, let the bread cool in the skillet for 10 minutes. Place on wire rack to finish cooling.
  • 14. Serve with Italian olive oil dip, enjoy!