Cooking bread in a skillet makes a nice alternative to traditional bread pans. This version gets its flavor from kalamata olives, basil, and parmesan, and use s baking powder instead of yeast.

The recipe comes from The Complete Cooking for Two Cookbook by America’s Test Kitchen, so it’s a good option for just two people. Because it’s made for a smaller batch, it doesn’t fill a regular-sized pan very well. This batch only made a bread half an inch tall, more like a flatbread than a taller loaf. If you have access to a small cast-iron skillet, that might be a way to get more height in the end result.

A note on cheese: it’s better to avoid pre-shredded Parmesan, or block Parmesan that’s been finely shredded (like from a microplane). Use a box grater to get a nice texture and keep the cheese from burning.

1 c. all-purpose flour
1 tbsp. chopped fresh basil
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shredded Parmesan cheese (using a box grater)
1/2 c. whole milk
3 tbsp. sour cream
1 egg, room temperature
2 tbsp. olive oil
1 garlic clove, minced
1/4 c. pitted kalamata olives, chopped

Preheat the oven to 450F and adjust the rack to the lower-middle position.

Whisk together flour, basil, baking powder, and salt in a medium bowl. Add 1/3 c. of the Parmesan, breaking up any clumps, until cheese is coated in flour.

In a separate bowl, whisk together the milk, sour cream, and egg until smooth.

Heat the oil in an 8-inch cast-iron skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant (~30 seconds).

Pour all but 2 tsp. of the garlic oil into the milk mixture and whisk to incorporate. Gently fold the milk mixture into the flour mixture with a rubber spatula until just combined, being careful not to overmix. Fold in the olives.

Working quickly, scrape the batter into the hot skillet, smooth the top, and sprinkle with the remaining Parmesan.

Bake 15-20 minutes, rotating halfway through, until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool slightly in the skillet on a wire rack for 5 minutes.

Remove the loaf from the skillet and serve warm or at room temperature.