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Jump to Recipe PrintThis olive oil skillet bread is a 5 ingredients no-knead bread that is SO easy and delicious! Make a warm & crusty loaf for breakfast, brunch, or dinner in your cast iron pan.
An easy bread recipe that doesn’t take much skill or fancy kitchen equipment to make. Enjoy with a warm soup or serve alongside your favorite herby pasta dish.
I am all about the easy no-knead breads! I always bring one to a brunch or to a friends house for dinner. Usually I go with my 4 Ingredient No Knead Bread recipe I make in our Dutch oven. But if you don’t have a Dutch oven, this recipe is fantastic in a good old cast iron skillet!
Just mix the ingredients, allow the rough to rise, and bake away to crusty perfection. This bread is great to serve with pasta, use as toast, or slice up for a tasty sandwich.
This Olive Oil Skillet Bread Recipe Is:
- Crusty
- Soft in the center
- Fragrant
- Easy to bake
- Hearty
- Made with pantry ingredients
- Vegan, egg free, dairy free
One of the BEST Pantry Staple Bread Recipes
This olive oil skillet bread recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand.
Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
What I love about this bread is how quickly it comes together. I usually make a bread with an overnight rise, and do a second rise in the morning. But this no knead skillet bread is perfect to whip up same-day and doesn’t require much rising time.
What’s In This No Knead Skillet Bread with Olive Oil Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- All Purpose Flour: I use all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces.
- Instant Yeast: I recently tried out this instant yeast on a whim (normally I buy active dry) and I absolutely love it! Instant yeast is great for both overnight breads and this easy quick whole wheat sliced bread recipe too!
- Extra virgin olive oil
- Pink Himalayan Sea Salt
- Warm Water
- A Pre-Seasoned Cast Iron Skillet – If you are looking for a long-lasting indestructible pan, this skillet is for you! I used a 10.25 inch skillet for this bread, and it came out perfectly in the oven. If you don’t already have a good cast iron skillet, I’d highly recommend getting one. They are inexpensive, last forever, and super simple to clean.
Can I Bake Bread in a Skillet?
Absolutely! Any oven safe skillet will work, but I love using my cast iron. Just follow the steps below for easy crusty bread in no time!
- In a large bowl, add the water and dissolve the package of yeast into it.
- Stir the salt and flour 1 cup at a time until the dough becomes loose and shaggy. Cover the bowl with a tea towel, and allow to rise for 1 hour.
- In a 10 or 12-inch cast iron (or oven-safe) skillet, pour about 1/4 cup of the olive oil in the bottom.
- Remove the tea towel from the dough, and after flouring your hands, gently work the dough into a disc. Make sure to cover the outside of the dough with flour as it will be sticky. Place the dough in the skillet, re-cover with the tea towel, and allow dough to rise again for 30 more minutes.
- Pre-heat the oven to 400 degrees Fahrenheit.
- Remove the tea towel from the dough, and drizzle the remaining olive oil over the top. Score an X at the top to allow the steam to escape during cooking.
- Place skillet in the oven, and bake for 40 minutes.
- Carefully remove skillet from oven, and allow to cool before slicing.
Why Make My Own Bread?
Homemade bread may seem intimidating at first…. but once you make your own loaf, you will never go back to store bought! Its surprisingly easy, tastes incredible, and you know exactly what goes into it. No preservatives or chemicals you can’t pronounce.
I also love this easy bread because I always have the ingredients in my pantry: flour, salt, yeast, and olive oil. I can start the dough when I wake up and have it baked and on the table by breakfast!
What does this Bread go good with?
- By itself, with a good olive oil to dip in!
- Toasted with 4 Ingredient Blackberry Chia Seed Jam
- With Easy Veggie Chili!
- Use leftover bread to dip into soup
- Make open-face Tofu Egg Salad Sandwiches
- Dip in Double Lentil Soup
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Olive Oil Skillet Bread
Ingredients
- 2 cups warm water
- 2 1/4 teaspoons dry active yeast 1 package
- 1 teaspoon Sea Salt
- 4 cups all-purpose flour
- 1/3 cup olive oil divided
Instructions
- In a large bowl, add the water and dissolve the package of yeast into it.
- Stir the salt and flour 1 cup at a time until the dough becomes loose and shaggy.
- Cover the bowl with a tea towel, and allow to rise for 1 hour.
- In a 10 or 12-inch cast iron (or oven-safe) skillet, pour about 1/4 cup of the olive oil in the bottom.
- Remove the tea towel from the dough, and after flouring your hands, gently work the dough into a disc. Make sure to cover the outside of the dough with flour as it will be sticky. Place the dough in the skillet, re-cover with the tea towel, and allow dough to rise again for 30 more minutes.
- Pre-heat the oven to 400 degrees Fahrenheit.
- Remove the tea towel from the dough, and drizzle the remaining olive oil over the top. Score an X at the top to allow the steam to escape during cooking.
- Place skillet in the oven, and bake for 40 minutes.
- Carefully remove skillet from oven, and allow to cool before slicing.
Nutrition
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