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Instructions:
1. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour, salt, and yeast. The yeast will work its magic without needing to be activated in water, thanks to the long fermentation process.
2. Add Water:
Pour in the warm water and stir with a spoon or your hands until the dough comes together. It will be very sticky, but that’s perfectly normal! No kneading is necessary; just ensure all the flour is incorporated.
3. Add the Olives:
Once the dough is mixed, gently fold in the chopped olives. You can add more or fewer depending on your preference, but the olives will infuse the bread with delicious Mediterranean flavor.
4. Let the Dough Rise:
Cover the bowl with a clean kitchen towel or plastic wrap and leave it to rise in a warm, draft-free place for about 12 to 18 hours. Yes, you read that right—this dough requires a long rise, but it’s what gives the bread its amazing flavor and texture. You can easily do this overnight.
5. Shape the Dough:
After the dough has risen, it should look bubbly and a little messy, which is exactly what you want. Turn it out onto a floured surface and gently shape it into a rough ball or oval. Try not to handle it too much to preserve all the air bubbles.
6. Second Rise:
Once shaped, place the dough onto a piece of parchment paper. Cover it with a towel and let it rise again for about 1-2 hours, or until it has puffed up nicely.
7. Preheat the Oven:
While the dough is resting, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside the oven as it heats up. The preheated pot helps to create steam, which gives the bread its beautiful crust.
8. Bake the Bread:
Once the oven and pot are hot, carefully remove the pot from the oven. Use the parchment paper to lift the dough and place it in the hot pot. Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid to let the bread brown and crisp up. Bake for an additional 15-20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool and Serve:
Remove the bread from the pot and transfer it to a cooling rack. Let it cool for at least 20 minutes before slicing. The bread will continue to firm up as it cools.
Why You’ll Love This Recipe:
- No kneading: This bread requires no kneading, so you can skip the hard work but still enjoy homemade artisan bread with a beautiful texture.
- Savory flavor: The olives add a briny, tangy flavor to the bread, making it the perfect complement to a wide variety of dishes, from salads to pasta, or just served with cheese.
- Simple ingredients: All you need is flour, yeast, salt, water, and olives. No complicated techniques or special equipment required.
- Hands-off baking: With its long fermentation time, this recipe practically bakes itself. The wait is well worth the incredible taste and texture!
Tips:
- Use any type of olives: Green olives, Kalamata olives, or black olives work well in this recipe. Feel free to experiment with your favorite variety.
- Storage: This bread can be stored in an airtight container for a few days, or you can freeze it for up to 3 months. Reheat slices in the oven for a crispy finish.
- Add herbs: For an extra burst of flavor, consider adding fresh herbs like rosemary or thyme to the dough along with the olives.
Final Thoughts:
This No-Knead Olive Artisan Bread is an easy, flavorful way to enjoy homemade bread with minimal effort. The long fermentation process develops a deep, rich flavor, while the addition of olives elevates it to something truly special. Whether you’re a beginner baker or a seasoned pro, this bread is sure to impress with its crunchy crust, soft interior, and savory taste. So, grab your ingredients and get ready to bake the simplest yet most delicious loaf of artisan bread you’ve ever made!
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