Holidays at the Jungle
Mediterranean Skillet Olive Bread
Ingredients (serves 4)
1 cup all-purpose flour (5 ounces)
1 tablespoon chopped fresh herbs
1 teaspoon baking powder
¼ teaspoon salt
½ cup lightly packed coarsely shredded Parmesan cheese
½ cup whole milk
½ cup sour cream
1 large egg
2 tablespoons olive oil
1 clove garlic, minced
¼ cup pitted kalamata olives, chopped
Preheat oven to 450°F.
Position oven rack in lower-middle position.
Whisk flour, basil, baking powder and salt together in a large bowl.
Stir in ⅓ cup of cheese and toss to coat with flour.
In a separate bowl, combine milk, sour cream and egg together, whisking until smooth.
Heat oil in a 8-inch cast iron skillet set over medium-high heat until oil shimmers.
Pour all but 2 teaspoons of oil mixture into milk mixture, whisking to incorporate.
Using a rubber spatula, gently fold milk mixture into flour mixture, just until combined.
Fold in olives; do not overmix. Batter at this point will be thick.
Quickly scrape it into hot skillet and smooth top.
Sprinkle top with remaining cheese.
Transfer pan to oven and bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center of bread comes out clean.
Let bread cool slightly in skillet before removing.
Serve warm or at room temperature.