Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hr 50 mins
Total Time:
2 hrs 35 mins
Servings:
10
Ingredients
Directions
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.
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.
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Cook's Notes:
The olives sit in a liquid with garlic and herbs; when draining, please try to reserve as much of the herbs and garlic as possible. Alternatively, you can add your own garlic and freeze-dried basil.
If you do not have a cast iron skillet, you can use a stoneware baking dish.
It is important to remove bread from the pan as soon as it comes out of the oven because it will get moist and soggy if left in the pan.
Nutrition Facts (per serving)
| 239 | Calories |
| 5g | Fat |
| 42g | Carbs |
| 6g | Protein |
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