Kitchen Stories: No Knead Skillet Olive Bread with Aromatics Herbs

Bread easy to prepare, without many processes, no kneading, baked on preheated, hot, cast iron pan.
It is filled with olives and aromatic herbs such as rosemary, dried basil, oregano, anise and garlic. Crisped externally with soft fluffy crumb. As long as it is baked, our kitchen fills with its aromas, which refer to traditional bread.
This olive bread is a temptation because of the convenience and flavor, making it a favorite choice for our table, everyday or festive. In fact the fresh bread is flexible enough to fit brunch at main lunch or dinner. It remains fresh & eaten pleasantly for 3-4 days.
Enjoy this step by step photos of the entire process and happy baking!
Yours!

work: 15′

time: 2h:15′

very easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (1 loaf)

470g (1 lbs) lukewarm water 41℃ (106℉)
1 envelope dry active yeast (7g,2¼ teaspoons,¼oz))
1 tsp sugar
2 tbsp flour
580-600g (1.3 lbs) all purpose flour
1 tsp sea salt
2 tassels of fresh rosemary
2 tbsp dried basil
1 tsp anise
1 tbsp oregano
1 tsp garlic powder
120g (4.2oz) olives green or black, without peat
2 garlic cloves, 2 tsp olive oil & 3-4 fresh basil tassels on top

Place the sugar, yeast and 2 tablespoons of flour in the doser where the water is warmed. Stir for a while and cover with a saucer. Leave it for 10'.

In a large bowl, add a little of the flour and salt. Open a puddle and pour the lukewarm water mixture. Mix with a wooden spoon to make dough.

Add the rosemary cut into small pieces, dried basil, anise, oregano and garlic powder. Stir and add the remaining flour to the other ingredients.

In the dough, add the olives well drained onto absorbent paper. Stir and cover with a transparent film. Put the bowl in hot, especially if the temperature in the kitchen is low. Let the dough for 1 hour or a little longer to climb.

When the dough has risen well, it will have more than doubled in volume.

Empty the dough with a plastic spatula on fake non-stick paper. The dough is quite sticky. Flour your hands and shape it in a ball. Cover it again by turning the bowl, where it bloated, upside down to cover it. Leave it for 30' to go up again.
Now we light the oven at 190℃ (347℉, Gas Mark:5) with resistors up and down and put the cast iron pan, or any other oven utensil you want, to heat up.

When the dough is swollen for the second time, cut it with three parallel scratches. At this stage dip the surface of the bread with olive oil and sprinkle a little royal finely chopped or do it after the baking. Pick up the dough together with the non-stick paper and put it in the hot oven pan.

Bake the loaf in the penultimate grill in the preheated oven for 30'-35' until it gets a golden brown color from above and below.
If you want when removing the bread from the oven, lightly fry 2 cloves of mashed garlic, some olive oil and chopped fresh basil, and brush the surface of the loaf. Sprinkle with sea salt foam.