No-Knead Skillet Olive Bread

Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives reserved herbs and garlic and garlic powder. Add remaining flour 1 cup at a time stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.

Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.

Bake in the preheated oven until the top is nicely browned 30 to 35 minutes.

Remove bread from oven and turn on to a wire rack to cool before serving about 20 minutes.