Ripe Olive Skillet Bread

Ripe Olive Skillet Bread

  • Prep: 2 hr 15 min
  • Cook Time: 50 min
  • Total: 3 hr 5 min
  • Serving: 6

Ripe Olive Skillet Bread has a distinctive flavor that will complement any dish.


  • 1 clove garlic
  • 1 teaspoon salt
  • 1 package yeast
  • 3/4 cup warm potato water
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1/2 cup warm freshly cooked potato, sieved
  • 1 beaten egg
  • 4 cups flour, sifted
  • 1 1/2 cups canned pitted ripe olives, cut in wedges


  1. Mash garlic and salt to a paste. Soften yeast in warm water. Add garlic paste, oil, sugar and potato and beat until well blended. Add 1 1/2 cups flour, beat well, cover and let rise 1 hour.
  2. Add eggs, remaining flour and olives. Knead gently on floured board a few minutes. Turn into a well-greased 9 inch skillet and brush top with oil. Let rise in a warm place, until doubled, about 1 hour.
  3. Bake at 375 degree F for 45 to 50 minutes until loaf is a deep brown and tests done. Let cool in pan 10 minutes, then turn out on rack.

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