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
