Jim Lahey's No-Knead Olive Bread

Name: Jim Lahey's No-Knead Olive Bread
Prep time: 30 min
Cook time: 45 min
Total time: 15 h 15 min
Yield: 10 servings | 1 loaf
Ingredients: 3 cups bread flour; About 1 1/2 cups roughly chopped pitted olives; 3/4 teaspoon instant or other active dry yeast; 1 1/2 cups cool (55 to 65°F | 13 to 18°C) water; Wheat bran, cornmeal, or additional flour

User Reviews

4.6

57 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
14 hrs
Total Time
15 hrs 15 mins
Servings
10 servings | 1 loaf
Calories
168 kcal
Course
Side Dish
Cuisine
American

Jim Lahey's No-Knead Olive Bread

Iris Warren

Report

Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.

Share:

I Made This!

42 people made this

Print

13 people printed this

Save this

34 people saved this

Ingredients

Servings

3 cups bread flour plus more for the work surface
About 1 1/2 cups roughly chopped pitted olives (see FAQ above)
3/4 teaspoon instant or other active dry yeast
1 1/2 cups cool (55 to 65°F | 13 to 18°C) water
Wheat bran, cornmeal, or additional flour for dusting

Add to Shopping List

Instructions

In a medium bowl, stir together the flour, chopped olives, and yeast.
Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.
When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough seems sticky, dust the top lightly with a little more wheat bran, cornmeal, or flour.
Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
Half an hour before the end of the second rise, preheat the oven to 475°F (245°C) and adjust the rack to the lower third of the oven. Place a covered 4 1/2- to 5 1/2-quart heavy pot in the center of the rack to warm it.
Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very, very hot). Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the olive bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread from the pot and place it on a wire rack to cool completely before slicing.

Nutrition Information

Show Details

Serving 1slice Calories 168kcal (8%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Monounsaturated Fat 2g Sodium 318mg (13%) Fiber 2g (8%) Sugar 1g (2%)