Discover

Plan Your Trip

Locations & Hours

FAQs

LET’S GO →

Departments

International Market

Fresh Foods

Specialty Items

American Grocery & Essentials

Natural Foods & Supplements

Beer, Wine & Spirits

BROWSE ALL →

Shop

Corporate Produce Delivery

Order Custom Cakes

Order Party Trays

Gift Cards

GET STARTED →

Experience

Events & Attractions

Jungle Fests

Tastings

Tours & Groups

Foodie Fun & Oddities

BROWSE ALL →

Venues

The Oscar

Jungle Experience Center

BROWSE ALL →

Who We Are

About Us

The Jungle Jim’s Story

Jungle Gallery

Careers

Vendor & Tenant Info

Stay Up To Date

The Jungle Jim’s Podcast

The Jungle Jim’s Mobile App

Recipes & Cooking Tips

Newsletter

Print Recipe

Appetizers

Mediterranean Skillet Olive Bread

About the Recipe

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

Directions

Preheat oven to 450°F to make fresh bread.
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 fresh bread 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.

Print Recipe