2-1/2 cups all-purpose flour
1/4 cup chopped fresh basil
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups coarsely grated Parmesan cheese
1 cup whole milk
1/2 cup sour cream
1 large egg
5 tablespoons olive oil
1 tablespoon minced garlic
1 cup pitted kalamata olives, halved
1) Position oven rack in middle third of oven. Preheat oven to 450 degrees F.
2) Whisk flour, basil, baking powder and salt together in a large bowl. Stir in 1 cup of cheese and toss to coat with flour.
3) In a separate bowl, combine milk, sour cream and egg together, whisking until smooth.
4) Heat oil in a 10-inch cast iron skillet set over medium-high heat until oil shimmers. Add garlic and cook until fragrant, about 30 seconds. Pour all but 1 tablespoon of oil mixture into milk mixture, whisking to incorporate.
5) Using a rubber spatula, gently fold milk mixture into flour mixture, just until combined. Fold in olives. Batter at this point will be very thick. Quickly scrape it into hot skillet and smooth top. Sprinkle top with remaining 1/2 cup cheese.
6) Transfer pan to oven and bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center of bread comes out clean. Let bread cool slightly in skillet before removing. Serve warm or at room temperature. Yield: 8 to 10 servings.
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