No-Knead Skillet Olive Bread

Ingredients

• 2 cups lukewarm water , 105 degrees F, 40 degrees C
• 1 package active dry yeast , .25 ounce
• 4.33 cups all-purpose flour , divided
• 0.5 tablespoons salt
• 1 cup marinated olives , such as Star Garlic & Basil
• 1 teaspoon garlic powder
• 2 tablespoons olive oil , divided
• coarse salt
• 1 teaspoon dried parsley , or as needed

Instructions

1. 1

   Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.

2. 2

   Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.

3. 3

   Preheat the oven to 400 degrees F (200 degrees C).

4. 4

   Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.

5. 5

   Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.