This past weekend I was determined to bake something savory for my family. I had recently checked out from my local library a cookbook from America’s Test Kitchen, The Savory Baker. I saw a few interesting recipes, and this quick bread caught my attention – Parmigiano, olives and garlic. What’s not to like? And all baked in a cast-iron skillet! My pan was 12″ instead of the recommended 10″, so my slices came out a little thinner than anticipated. But the taste was absolutely wonderful. The following days I toasted a slice when I craved a quick, savory snack: the incredible smell of those Mediterranean flavors filled my kitchen.