Artisan Olive Bread (No-Knead Recipe)
Calories: 10
Adjust Servings Here: 8 slices
Description
This olive bread is made using my no-knead artisan bread recipe as a base. With just six ingredients, 5 minutes to combine, and 4 hours of proofing, this makes a scrumptious bread loaded with olives.
Ingredients
- 500 g (4 cups) Bread flour or all-purpose flour
- 7 g (1 tsp) Salt
- 6 g (1½ tsp) Instant dry yeast
- 470 ml (2 cups) Water warm (110 F)
- 15 ml (1 tbsp) Olive oil
- 15 g (1 tbsp) Sugar
- ¾ cup Green olives
- ¾ cup Brown or Black olives
Instructions
- Dry ingredients: In a bowl, combine flour and salt. Add the chopped olives. Combine well and set aside.500 g Bread flour, 7 g Salt, ¾ cup Green olives, ¾ cup Brown or Black olives
- Wet ingredients: Measure the warm water in a measuring cup. Add olive oil, sugar, and yeast. Combine well.6 g Instant dry yeast, 470 ml Water, 15 ml Olive oil, 15 g Sugar
- Combine wet and dry ingredients: Add the yeast mixture to the flour mixture. Mix well with a wooden spoon or spatula, ensuring no dry flour is left on the bottom. This is a very wet dough, so don’t try touching it with your hand.
- Rise: Cover with a clean kitchen cloth or plastic wrap. Leave it on the countertop for an hour. Then, place it in the fridge for 4 to 6 hours, up to 12 hours.
- Preheat: Remove the dough from the fridge. And preheat the oven to 390°F / 200°C / Gas Mark 6. Place a 6-quart cast-iron or Dutch oven with its lid in the oven for 30 minutes.
- Shape: Dust your work surface generously with flour. Transfer the dough to the floured surface. It is best to use a dough scraper or floured hands to shape the dough into a ball.
- Rest: Place the dough onto the scrunched-up parchment paper dusted with flour. Place an inverted bowl over it while you wait for the cast-iron pan to heat up.
- Bake: Pick the dough up by the parchment and lower it into the preheated Dutch oven. Bake for 20 minutes covered, then remove the lid and continue baking for another 20 minutes uncovered or until bursting and golden on top. This will take about 40 to 45 minutes.
- Rest: Carefully remove the pan from the oven. Transfer the bread onto a wire rack to prevent it from getting soggy on the bottom. Let it cool for at least 20 minutes before you slice into it.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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