No Knead Olive Bread

Name: No Knead Olive Bread
Yield: 1 serving
Ingredients: 50 g kalamata olives; 100 g green olives; 400 g 00 flour; 7 g dry yeast; 1 Tbsp salt; 300 ml water

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No Knead Olive Bread

Iris Warren

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Rustic, crusty, and crunchy on the outside, with an airy, spongy interior speckled with olives, this No Knead Olive Bread is a showstopper. There are plenty of variations of this recipe out there, but in my opinion, this is by far the easiest—just six ingredients and no expensive mixing equipment required. Perfect for holiday gatherings, served with soup, or paired with leftover meats, this bread is proof that you can be a baker in your own kitchen.

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Ingredients

50 g kalamata olives pitted, 1.7oz
100 g green olives pitted, 3.5oz
400 g 00 flour 14oz
7 g dry yeast 0.2oz
1 Tbsp salt
300 ml water 1.2 cups

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Instructions

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Break the olives into small pieces using your hands or cut them with a knife.
In a large bowl, combine the flour, salt, and yeast. Mix using your hands, or with a wooden spoon/spatula.
Pour in half of the water and mix until combined. Add the olives, then pour in the remaining water. Continue mixing thoroughly until no dry flour remains.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
After 6 hours, transfer the bowl to the fridge and let the dough rest overnight.
The next day, remove the dough from the bowl using wet hands and transfer it to the counter or a wooden chopping board.
Wet your hands again and fold the dough several times. After folding, shape the dough into a large ball and place it on a sheet of baking paper.
Line a large bowl with a tea towel or cloth and place the dough (with the baking paper) inside. Cover the bowl and let the dough rest for 2 hours.
After the first hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to heat for at least 1 hour.
Once the dough has rested for 2 hours, carefully remove it from the bowl, keeping it on the baking paper. Use a knife to make a cross-cut on the top of the dough.
Transfer the dough, along with the baking paper, into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes at 230°C (446°F).
After 30 minutes, remove the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an additional 15–20 minutes, or until the crust is golden brown.