Pairs well with No Knead Olive Bread
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No Knead Olive Bread
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Transform your kitchen into an artisan bakery with this simple No Knead Olive Bread recipe. Perfect for beginners, this recipe combines the rich flavors of kalamata and green olives in a rustic loaf that's crunchy on the outside and soft on the inside.
00:50:00 total
Serves 8
easy
Grain / Bread Course
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Ingredients
- pitted Kalamata olives - 50g
- pitted green olives - 100g
- 00 flour - 400g (can use all-purpose flour)
- dry yeast - 7g
- salt - 1 Tbsp
- water - 300ml
Instructions
- Prepare the Olives: Break or cut the olives into small pieces.
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, and yeast.
- Add Water and Olives: Pour in half of the water and mix. Add the olives, then the remaining water, mixing thoroughly until no dry flour remains.
- First Rest: Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
- Second Rest: Transfer the bowl to the fridge and let the dough rest overnight.
- Prepare for Baking: Remove the dough from the bowl using wet hands, fold several times, shape into a ball, and place on baking paper.
- Final Rest: Place the dough (on the baking paper) inside a large bowl lined with a cloth. Cover and let rest for 2 hours.
- Preheat Oven and Dutch Oven: Preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside to heat for at least 1 hour.
- Bake: Make a cross-cut on the top of the dough. Transfer the dough into the preheated Dutch oven. Bake for 30 minutes with the lid on, then an additional 15–20 minutes without the lid until golden brown.
