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
20
minutes20
minutesIngredients
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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