Your Recipe Blog

NO KNEAD SKILLET SUNDRIED TOMATO AND OLIVE BREAD

Avatar photo
Recipe by
Cook: 30 - 35 minutes

NO KNEAD SKILLET SUNDRIED TOMATO AND OLIVE BREAD

Heerlike maklike broodjie – smeer net botter op, dip dit in olyfolie en balsamiese asyn of eet saam met sop.

You add all the ingredients to a mixing bowl; let it rise; transfer it to the skillet; let it rise again; then bake it. You spend about 5 minutes prepping it, and that is all. The rest of the time, the bread is rising or baking.

  • 2 cups lukewarm water
  • 1 package active dry yeast (2¼ teaspoons)
  • ½ tablespoon salt
  • 4⅓ cups all-purpose flour, divided
  • ½ – 1 teaspoon garlic, coarsely chopped
  • 1 cup Marinated pitted Olives (you can either chop the olives or leave them whole)
  • ¾ cup chopped sundried tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh rosemary
  • ½ teaspoon marjoram
  • 2 tablespoons olive oil, divided
  • coarse salt
  • dried parsley

In a large mixing bowl, combine water and yeast.
Add 1 cup of flour and salt; stir with a wooden spoon until combined.
Stir in olives, tomatoes, herbs, garlic and garlic powder.
Add remaining flour, one cup at a time, stirring until thoroughly combined.
Cover with plastic wrap and set in a warm spot to rise for 1 hour.

Add a tablespoon of olive oil in an 8-inch cast iron skillet; using a your fingers, coat bottom and sides of skillet with the olive oil.
Flour your hands; remove plastic wrap and transfer dough to prepared skillet and shape into a disk.
Cover with a kitchen towel and let stand for 30 minutes.

Preheat oven to 180°C.
Drizzle remaining olive oil over the top and sprinkle with salt and parsley.
Score the top of the loaf with a knife.
Bake for 30 to 35 minutes, or until top is nicely browned.
Remove from oven and turn the bread out onto a wire cooling rack.
Leave to cool.
Serve.

Recipe: Amanda Conradie
Photo:  Elize de Kock

Category:

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5