Thursday, September 5, 2013

Skillet Olive Bread

From the kitchen of One Perfect Bite...This quick skillet bread found a place on our table because the Silver Fox was tired of cornbread. While it is more work than cornbread, tonight's recipe makes a nice alternative for folks who are looking for an occasional change of pace. The recipe is straightforward, but I do have a couple of cautions to share with the adventurers among you. The cheese in this recipe must be coarsely grated, using the large holes of a box grater. Finely grated cheese will make a damp substandard bread that is sure to be a disappointment. If you usually substitute dried herbs for fresh, don't get carried away with the basil. A teaspoon will be fine. Too much of a good thing will overpower the other ingredients in the recipe. If you make the bread in a cast iron skillet make sure it is well seasoned. This bread has a tendency to stick to pans that are not properly treated. It is also important to scape the dough into a hot skillet to give it a kick start. Coarsely grated cheese, judicious use of dried basil and a well-seasoned skillet will guarantee a bread that your family will enjoy. I know my fussy fox did. Here is how the bread is made.

Skillet Olive Bread...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

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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Ginny said...

This is lovely. For me, this and a drink would be lunch! Hot drink in winter or cold in summer. And two big slices!

Priya Suresh said...

Wat an incredible bread, have to get a skillet soon.

manu said...

Mary, this cake looks delicious!!!

Tanna at The Brick Street Bungalow said...

Oh, my goodness, this is tempting and I'm not an olive eater. ;) blessings ~ tanna

Angie Schneider said...

This skillet bread with olives looks incredible, Mary.

Kim G. said...

I will try this skillet bread, lloks so good Mary!

From the Kitchen said...

I've never heard of anyone getting tired of cornbread!!
Since I have a well-seasoned (70+ years) cast iron skillet, I'm copying the recipe just in case. =)


Nammi said...

looks delicious!!. HAVe a nice day!

Jenn S said...

Sick of cornbread? How does one become sick of cornbread? lol
Seriously, though, this does sound like a tasty alternative... then again, I'm a sucker for almost any kind of bread!!

mimi rippee said...

Oh, this looks so good!

Big Dude said...

Olive bread is one of my favorites and this looks like a quick way to get some on the table.

Susan Lindquist said...

I do love a nice olive quick bread! Am thinking that chopped pistachios would add to this bread too! Yum!

Sue/the view from great island said...

Mary this sounds delicious, I love the idea of cooking bread in a skillet, thanks!

Pam said...

I thought cornbread was hard to beat, but this looks delicious and is a must try!

Tricia @ Saving room for dessert said...

Poor guy - tired of cornbread? My husband would like to speak to him! Haha - this looks great and olives can't be beat - yum!

Juliana said...

This skillet olive bread looks delicious with basil and cheese...I would love to have a slice of it...yum!
Hope you are having a great week Mary :D

A Paix√£o da Isa said...

wuau esse pao deve ser uma delicia humm bjs

Pam said...

Looks like a fabulous alternative to corn bread!

Gloria Baker said...

Mary this look absolutely delicious!!

Joanne said...

The salty olives in the bread must be such a treat!

feipeng wu said...

Thanks for sharing.
They looks so delicious.

Chris Scheuer said...

This would be perfect to me with a hearty bowl of soup, sounds wonderful!

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