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.
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I’ve made this twice now, once in the 10″ skillet and once in the 12″. I like it both ways, although my oven may have been off a bit and the first try was a bit damp in the middle. No worries! I sliced it, toasted it, and took it to a Memorial Day Birthday cookout where it was devoured by all! The hosts asked to keep the last few pieces as they enjoyed it so much! P.s. No one new it was gluten free but my husband and me! This is a recipe I will be making on repeat! It was really simple.
That’s great, Jean! Thank you for sharing this!