Delicious No-Knead Skillet Olive Bread

Enjoy the rich and savory flavors of this no-knead skillet olive bread. The crusty exterior and soft, chewy interior make it a perfect addition to any meal. This recipe is easy to follow and requires minimal effort. In just a few hours, you will have a homemade bread that will impress your friends and family.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water
• 1 cup pitted Kalamata olives, halved
• 2 tablespoons olive oil
• Sea salt, for topping

Directions

1. In a large bowl, combine the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
2. After the resting period, the dough should be bubbly and doubled in size. Using a rubber spatula, fold in the olives until they are evenly distributed throughout the dough.
3. Place a 10-inch cast-iron skillet in the oven and preheat it to 450°F (230°C). Let the skillet heat for at least 30 minutes.
4. While the skillet is preheating, transfer the dough onto a well-floured surface. Shape it into a round ball by folding the edges towards the center. It doesn't have to be perfect, as the dough will spread and rise during baking.
5. Carefully remove the preheated skillet from the oven and pour the olive oil into it. Swirl the oil around to coat the bottom of the skillet. Place the dough into the hot skillet and make a few shallow slashes on the surface with a sharp knife. Sprinkle sea salt over the top.
6. Bake the bread in the preheated oven for 35-40 minutes, or until it is golden brown and sounds hollow when tapped. Remove the skillet from the oven and let the bread cool for a few minutes before transferring it to a wire rack to cool completely.
7. Once cooled, slice and serve the no-knead skillet olive bread. It can be enjoyed plain, with butter, or as a side to your favorite soup or salad.

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