SERVES 8 to 10
TOTAL TIME: 45 minutes
Coarsely grated Parmesan adds a nice texture to the bread and helps prevent the cheese from burning; to grate the cheese coarsely, use the large holes of a box grater. Do not substitute finely grated or pregrated Parmesan. We prefer to use a cast-iron skillet here because it makes the best crust; however, a 10-inch ovensafe skillet will also work for this recipe.
|
2½ |
cups (12½ ounces) all-purpose flour |
|
¼ |
cup chopped fresh basil |
|
1 |
tablespoon baking powder |
|
½ |
teaspoon salt |
|
4½ |
ounces Parmesan cheese, grated coarse (1½ cups) |
|
1 |
cup whole milk |
|
½ |
cup sour cream |
|
1 |
large egg |
|
5 |
tablespoons olive oil |
|
3 |
garlic cloves, minced |
|
1 |
cup pitted kalamata olives, halved |
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Whisk flour, basil, baking powder, and salt together in large bowl. Stir in 1 cup Parmesan, breaking up any clumps, until coated with flour. In separate bowl, whisk milk, sour cream, and egg together until smooth.
3. Heat oil in 10-inch cast-iron skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Pour all but 1 tablespoon of oil mixture into milk mixture, and whisk to incorporate. Gently fold milk mixture into flour mixture with rubber spatula until just combined, then fold in olives. Batter will be heavy and thick; do not overmix.
4. Quickly scrape batter into hot skillet and smooth top. Sprinkle with remaining ½ cup Parmesan. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating skillet halfway through baking. Let bread cool slightly in skillet before removing. Serve warm or at room temperature.