No-Knead Olive Bread
This no-knead method just requires you to mix the ingredients and let time do the work. The real key to this bread is baking it in a preheated Dutch oven. The hot pot traps the steam released from the dough as it bakes, which is what creates a moist interior and a crackly, bakery-quality crust.
Ingredients
(~2 small loaves)
- 3 cups tepid water ~100-115°F
- 4 1/2 tsp active dry yeast 2 standard packets
- 6 cups bread flour
- 3 1/2 tsp salt
- 2 cups pitted olives roughly chopped
Instructions
- Mix tepid water and yeast in a bowl. Let sit 5-10 minutes until bubbly.
- Combine flour, salt, and chopped olives in a large bowl.
- Add yeast mixture to flour mixture. Stir until a sticky dough forms.
- Cover and let rise 2 hours until doubled in size.
- Preheat oven with Dutch oven inside to 450°F.
- Divide dough into two pieces. Shape each into a ball on floured surface.
- Place first dough ball on parchment paper. Transfer to hot Dutch oven.
- Bake covered for 30 minutes, then uncovered for 10-20 minutes until golden.
- Repeat with second dough ball.
- Let loaves cool on wire rack for 15-30 minutes before slicing.
Notes
Do not slice bread while hot to prevent gummy texture.