No-Knead Skillet Olive Bread
Description
Cold days seem to make you crave carbs, so bread lovers will appreciate this bread. It's easy to make because you don't have to knead it. It does take a bit of time, but it's time that is spent waiting and it's well worth it. Serve it as an appetizer, wit
Ingredients
2 c. lukewarm water (105 degrees F)
1 package active dry yeast (2 1/4 t.)
1/2 T. salt
4 1/3 c. all-purpose flour, divided
1 c. STAR Garlic and Basil Marinated Olives, drained, reserving as much of the herbs and garlic as possible (either chop the olives or leave them whole)
1 t. garlic powder
2 T. olive oil, divided
coarse salt
dried parsley
Directions
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In a large mixing bowl, combine water and yeast. Add salt and 1 c. flour; stir with a wooden spoon until combined. Stir in olives, herbs, garlic and garlic powder. Add remaining flour, 1 cup at a time, stirring until thoroughly combined. Cover with plastic wrap; set in a warm spot to rise for 1 hour.
Add 1 T. olive oil in an 8-inch cast iron skillet or a stoneware baking dish; coat bottom and sides of skillet with the olive oil.
Flour hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk. Cover with a kitchen towel; let stand for 30 minutes.
Preheat oven to 400 degrees.
Drizzle remaining olive oil over the top; sprinkle with salt and parsley. Score the top of the loaf with a knife.
Bake 30 - 35 minutes or until top is nicely browned.
Remove from oven; turn the bread out onto a wire cooling rack. Do not leave the bread in the pan because it will turn out moist and soggy.
Let cool.
Serve.
10 servings; each serving 6 WW SMART POINTS.
*Add in your own garlic and freeze-dried basil if you can't find the Garlic and Basil Marinated Olives.