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No Knead Olive Bread

A crusty, artisan, easy to form greek olive bread with garlic and fresh oregano. No kneading required!

SO! I’m getting to say a couple of quick things about this delicious no knead olive bread then imma pass out.

No Knead Olive Bread
No Knead Olive Bread

First off, like its delectable predecessors, this bread requires NO kneading! All the artisan bread flavor and none of the trouble. Solid win amiright?

Secondly, UM OLIVES! have you ever ever known the wonder of a crusty outside, soft inside artisan bread with hunks of kalamata and castelvetrano olives? If you havn’t, get. On. It. I added a pinch of garlic powder and a few fresh oregano to actually bring out the Greek olive flavors.

Thirdly just trust. It’s delicious, it’s easy peezy, and I’m falling asleep while typing soooo I gotta bounce. No knead olive bread recipe coming right up!

No Knead Olive Bread

INGREDIENTS :

  • 3 cups all purpose flour
  • 1 3/4 teaspoon coarse salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup 1pitted castelvetrano olives, roughly chopped
  • 1/4 teaspoon white sugar (for activing the yeast)
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 1/8 teaspoon garlic powder

INSTRUCTIONS :

  1. Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
  2. In a large bowl, whisk together flour, chopped olives, garlic, oregano, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
  3. When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
  4. Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
  5. Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.

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