Fantastic olive bread made with the no knead method.
- A Banneton (shallow bowl for rising and shaping bread), evenly coated with flour, or a colander lined with cotton dish towel (not terry) that is evenly coated with flour.
- A large Dutch oven with lid or a heavy cast iron or enamel pot with an oven-proof lid
For The Dough:
- 3 cups all-purpose flour plus extra for flouring surfaces
- 2 teaspoons kosher or coarse salt
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon extra virgin olive oil, plus extra for oiling the bowl
- 1 cup pitted Kalamata olives, sliced into thirds
- 2 tablespoons corn meal, for dusting the bottom of the pot
For Dipping (optional)
- Extra virgin olive oil
- Good quality balsamic vinegar
Timing: Start this recipe 9 hours before you plan to eat the bread. While the hands on time is minimal, the bread needs many hours to sit and rise, to create perfectly textured bread.
- For the mix and first rise, put flour, salt, rosemary and yeast in a large bowl and mix thoroughly. Add olive oil to warm water and pour over dry ingredients. Add sliced olives. Using a wooden spoon, stir until all dry flour is incorporated, 2-3 minutes. Cover mixing bowl with plastic wrap and let it stand for 4-5 hours, until dough is approximately doubled in size.
- For the rework and second rise, dough will be wet and bubbly. Using a rubber spatula, scrape the dough onto a generously-floured work surface. Let dough sit for about 5 minutes. Dust the surface of the dough with a sprinkling of flour (about a tablespoon). Fold the dough over and press it with the heel of your hand and flip it over and fold it again. Do this several times, allowing dough to absorbs some of the fresh flour, for 2-3 minutes until it firms up a bit and the outside loses most of its stickiness. (unlike traditional bread recipes, there is no need to deflate the dough or remove bubbles in this step) Rinse and dry the bowl. Lightly coat the bowl with olive oil. Return dough to bowl and roll it around to coat it with oil from the sides of the bowl. Cover with plastic wrap. Let sit for 1 1/2 -2 hours, until it is about 50% larger.
- For the rework and final rise, again put dough on a floured surface. Flip and knead about 8-10 times, and form a ball. Put ball into a floured Banneton or colander with floured dish towel. (The final rise container imprints its design onto the bread. If you use a banneton, the bread will have beautiful ridges) Fit the banneton or colander back into the large bowl and cover with plastic wrap. (If it doesn't fit into the glass bowl just cover it with a slightly damp dish towel) Let sit for about 1 - 1 1/2 hours.
- About a half hour before dough is ready, place the empty Dutch oven, with its lid on, into the middle of the oven and preheat the oven to 500ºF. When the bread is ready (done rising), carefully take the heated Dutch oven out of the oven, set it on the stove or a heat-proof surface, and uncover it. Sprinkle cornmeal over the bottom of the pot. Flip the dough into center of the Dutch Oven, being careful to avoid contact with the sides of the pot, to get the ideal shape. (If the dough touches the side of the pot, you will need to use a spatula to position it into the center of the pot. It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing.
[This post first appeared on Panning The Globe in December 2012. It was updated in April 2020 with a couple of new photos, added nutritional information, and clarifying details in the written post.]
- Prep Time: 10 min
- Cook Time: 50 mins
- Category: Bread
- Method: no-knead bread Baking
- Cuisine: Out of This World
Keywords: no knead bread recipe, olive bread recipe using the no knead method