I love bread recipes that don’t require too much work. And if you agree with me, then No-Knead Bread recipes are perfect for you as well. Instead of having to knead the dough to form the gluten strands that give the bread its texture, you allow the dough to rest for 12-18 hours. And for someone who is never quite sure if they have kneaded their dough too long or too short this is the perfect method. Today I am sharing with you a No-Knead Olive Bread. Don’t like olives, read on to get ideas on other No-Knead Breads you can try instead.
To start, in a large bowl I mixed all the ingredients – flour, sea salt, yeast, oregano, garlic powder, chopped olives and water – together using a wooded spoon and then shaped the dough into a ball before covering it with a piece of plastic wrap and aluminum foil.
I let the dough rest on my counter for about 18 hours, I did peak at it a few times during those hours to make sure it was rising. Hence using a piece of plastic wrap and then aluminum foil on top. And I happy to say that it did rise considerably, although it didn’t have many air bubbles.
After shaping it again into a ball and letting it rest for an additional 30 minutes I baked it in my Dutch oven. And after letting it cool I had a delicious bread to slice into.
What’s great about this recipe is that it can easily be switched up. The base of it is the flour, sea salt & water. And from there you could add in anything to satisfy your taste buds. Think a Cranberry Walnut Bread, a Jalapeno Cheddar version, or maybe a Sun-Dried Tomato & Pesto one… The possibilities are endless.
No-Knead Olive Bread
Ingredients:
3 cups + 2 tablespoons flour
2 teaspoons sea salt
1/2 teaspoon instant yeast
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 cup chopped olives*
1 1/2 cups warm water (95 F)
*I used 1/2 cup black olives and 1/2 cup pimento stuffed Manzanilla olives
Directions:
In a large bowl stir together the flour, sea salt, yeast, oregano, garlic powder and chopped olives. Add in the warm water and stir. The dough will be sticky. Shape into a ball and cover the bowl with plastic wrap and then aluminum foil. Let it sit on the counter at room temperature for 12-18 hours. The dough will double in size and be covered in air bubbles.
Once the dough is ready, preheat the oven to 450 F.
Lightly dust your work space with flour and turn out the dough. Using lightly floured hands shape the dough into a ball and then transfer to a large piece of parchment paper*. You want your piece of parchment paper to be large enough to fit in your Dutch oven**. Score an “X” into the top of the dough with a sharp knife and then cover loosely with a piece of plastic wrap for 30 minutes. During these 30 minutes, place your Dutch oven in the preheated oven.
After the 30 minutes carefully remove your pot from the oven. Remove the plastic wrap from the top of your dough and place the dough, along with the parchment paper, into your Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for an additional 10 minutes, until the bread is golden brown on top. Remove the pot from the oven and transfer the bread, along with the parchment paper, to a wire rack to cool for 30 minutes before slicing.
Store in an airtight container at room temperature.
*Make sure to check your parchment paper to see what the highest and safest temperature it can be used at.
**If you don’t have a Dutch oven you could also use a heavy-duty pot.
Recipe adapted from Sally’s Baking Addiction
Bead Yarn & Spatula 