Gluten-free Garlic Olive Bread

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.

ENJOY!

Gluten-free Garlic Olive Bread

0 from 0 votes
Recipe by Simona Gluten-free Course: BrunchDifficulty: Easy
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 390 g Simona’s Flour Mix – 2 1/2 cups

  • 1/4 cup chopped fresh basil

  • 1 Tablespoon baking powder

  • 1/2 teaspoon salt

  • 135 g Parmesan cheese, shredded – 1 1/2 cup, divided

  • 240 g whole milk – 1 cup

  • 120 g sour cream – 1/2 cup

  • 1 large egg

  • 5 Tablespoons olive oil

  • 3 garlic cloves, minced

  • 180 g pitted Kalamata olives, halved – 1 cup

Directions

  • Preheat the oven to 450 degrees Fahrenheit.
  • Whisk the flour, basil, baking powder, and salt together in large bowl. Stir in one cup (90 g) Parmesan, breaking up any clumps, until coated with flour mixture. In a separate bowl, whisk milk, sour cream, and egg until smooth.
  • Cook oil and garlic in the cast-iron skillet over medium heat until fragrant, about 3 minutes. Pour oil mixture into milk mixture and whisk to combine. Using a rubber spatula, gently fold the milk mixture into the flour mixture until combined, then fold in the olives (batter will be heavy and thick).
  • Scrape the batter back into the skillet and smooth its top. Sprinkle with remaining ½ cup (45 g) Parmesan. Transfer the skillet to the oven and bake until the loaf is golden brown and a tooth­pick inserted in the center comes out clean, 20 to 25 minutes, rotating the skillet halfway through baking.
  • Using pot holders, transfer skillet to a wire rack and let the loaf cool. Slice and serve.

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3 Comments Add yours

  1. jfater says:

    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.

  2. That’s great, Jean! Thank you for sharing this!

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