How To Make Quick Skillet Olive Bread
I love a good bread to round out a meal, but oftentimes I forget to, well, make the bread. Bread is usually one of those all-afternoon baking excursions. So if you don’t plan ahead of time, no dinner bread for you. Which is terribly sad.
Luckily, this skillet bread is a game changer. I can whip it up with dinner, because it only takes about 25 minutes start to finish. It is worlds better than resorting to biscuit mix, and you can add different ingredients to change up the flavor.
This combination of basil, olives and Parmesan is a favorite at our house.
Skillet Olive Bread
- 1 cup all purpose flour
- 1/2 tsp. dried basil
- 1 tsp. baking powder
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan, divided
- 1/2 cup milk
- 3 Tablespoons sour cream
- 1 large egg
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup olives, coarsely chopped
- Preheat oven to 450F and place oven rack in the lower-middle position.
- In a medium bowl, combine flour, basil, baking powder, salt and 1/3 cup Parmesan. Set aside.
- In a small bowl, whisk together milk, sour cream and egg.
- Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add garlic and cook about 1 minute, until very fragrant. Pour garlic and all but 1 teaspoon of oil into milk mixture and whisk to combine.
- Fold milk mixture into flour mixture and stir to combine. Fold in olives.
- Scrape batter into hot skillet and smooth top. Sprinkle with remaining cheese and transfer to the oven. Bake 15-20 minutes, until golden brown. Serve warm or at room temperature.
*adapted from Cooks Illustrated