No-Knead Olive Oil Skillet Bread

Crusty, chewy homemade bread made with pantry basics—no eggs, no butter, and absolutely no kneading.

Ingredients

• 3 cups (390g) all-purpose flour
• 1 1/2 tsp (5g) instant yeast *(or active dry yeast; see Tips)*
• 1 1/2 tsp (9g) kosher salt *(or 1 tsp fine salt)*
• 1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
• 2 tbsp olive oil, plus 1–2 tsp extra for greasing
• 1 tsp sugar *(optional, helps yeast along)*

Method

• 1

  Step 1: Mix the dough (no kneading)

  In a large bowl, whisk together flour, yeast, salt, and sugar (if using). Pour in warm water and 2 tbsp olive oil. Stir with a sturdy spoon or spatula until no dry flour remains. The dough will look shaggy and sticky—this is perfect.

• 2

  Step 2: First rise

  Cover the bowl with a lid, plate, or plastic wrap. Let rise at room temperature until doubled and bubbly on the surface, about **1 to 1 1/2 hours** (cool kitchens may take closer to 2 hours). You’re looking for a noticeably puffed dough with visible air pockets.

• 3

  Step 3: Preheat skillet + oven

  Place a **10–12 inch cast iron skillet** (or oven-safe skillet) in the oven and preheat to **450°F / 230°C** for **20 minutes**. This hot pan jump-starts a great crust.

• 4

  Step 4: Shape (gently!)

  Sprinkle a little flour on your work surface. Scrape the dough out (it will be loose). With floured hands, fold it over itself 6–8 times to form a rough ball. Don’t knead—just fold until it’s cohesive.

• 5

  Step 5: Pan it

  Carefully remove the hot skillet from the oven. Add **1–2 tsp olive oil** and swirl to coat. Drop the dough into the skillet (it may look rustic). If it’s lopsided, nudge it gently with a spatula. Optional: lightly brush the top with a tiny bit more olive oil for extra color.

• 6

  Step 6: Bake

  Bake for **30–35 minutes**, until deep golden brown on top. It’s done when it sounds hollow when tapped and/or the internal temperature reads **200–205°F / 93–96°C**.

• 7

  Step 7: Cool (important for texture)

  Lift bread out and cool on a rack for **at least 20 minutes** before slicing. Cutting too early can make the crumb gummy.

Tips

• **No cast iron?** Use any oven-safe skillet or a Dutch oven base. If using a baking dish, preheat the dish first for best crust.
• **Using active dry yeast:** Use the same amount. If your yeast is old, dissolve it in the warm water with sugar and wait 5–10 minutes until foamy, then mix in.
• **Want a softer crust?** Brush the hot bread lightly with olive oil right after baking.
• **Add-ins (pantry-friendly):** Mix in 1 tsp dried rosemary, oregano, or garlic powder with the flour.
• **Storage:** Keep at room temp in a paper bag (or loosely wrapped) for 1 day, then freeze sliced for up to 2 months. Toast to revive.
• **Serving ideas:** Great with olive oil + salt for dipping, alongside soup, or used for avocado toast and sandwiches.

Nutrition (per serving, estimate)