Olive Herb Bread

Name: Olive Herb Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 12 serving
Ingredients: 1 cup whole wheat flour; 2 1/4 cups bread flour; 1 1/3 tsp salt; 3/4 Tbsp active dry or instant yeast; 1/3 cup pitted kalamata olives; 1 tsp dry thyme; 1 1/4 cups warm water; 2 Tbsp cornmeal

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 30 mins
Servings
12
Calories
14045 kcal
Course
Side Dish
Cuisine
American

Olive Herb Bread

Nancy Wheeler

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Fancy Olive Herb Bread like you get at the bakery is easy to make at home with this no-knead recipe.

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Ingredients

Servings

1 cup whole wheat flour $0.16
2 1/4 cups bread flour $0.33
1 1/3 tsp salt $0.05
3/4 Tbsp active dry or instant yeast $0.20
1/3 cup pitted kalamata olives $1.48
1 tsp dry thyme $0.05
1 1/4 cups warm water $0.00
2 Tbsp cornmeal $0.03

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Instructions

In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, herbs). Stir until everything is evenly combined.
Slice or roughly chop the olives. Add the olives and warm water to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits (see photos below).
Loosely cover the bowl and let sit at room temperature for two hours.
After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.
Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.