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Skillet Olive Bread

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 cup all-purpose flour
  
• 1 Tbsp chopped fresh basil
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1-1/2 ounces Parmesan cheese, shredded (1/2 cup)
  
• 1/2 cup whole milk
  
• 3 Tbsp sour cream
  
• 1 large egg, room temperature
  
• 2 Tbsp olive oil
  
• 1 clove garlic, minced
  
• 1/4 cup pitted kalamata olives, chopped
  






Instructions



1. Adjust oven rack to lower-middle position and heat oven to 450°F.
   Whisk flour, basil, baking powder, and salt together in medium bowl. Stir in 1/3 cup Parmesan, breaking up any clumps, until cheese is coated with flour. In separate bowl, whisk milk, sour cream, and egg together until smooth.
   
   
2. Heat oil in 8-inch cast-iron skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Pour all but 2 teaspoons garlic oil into milk mixture and whisk to incorporate. Gently fold milk mixture into flour mixture with rubber spatula until just combined, then fold in olives. (Batter will be heavy and thick; do not overbeat.)
   
   
3. Working quickly, scrape batter into hot skillet, smooth top and sprinkle with remaining Parmesan. Bake until loaf is golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating skillet halfway through baking. Let bread cool slightly in skillet on wire rack for 5 minutes. Remove loaf from skillet and serve warm or at room temperature.
   
   Serves 2