Imagine the aroma of freshly baked bread wafting through your kitchen, a rustic loaf bursting with the rich, savory flavors of olives. Our Rustic No Knead Olive Bread is not just a recipe; it's an experience that transforms simple ingredients into a gourmet delight! Perfect for dipping in olive oil, pairing with cheese, or simply enjoying on its own, this Italian-inspired bread is a must-try for any home baker. With minimal effort and a little patience, you’ll create a stunning loaf that will impress your family and friends. Ready to embark on your baking adventure? Let’s dive into the delightful world of no-knead bread!
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups water
- 1 cup olives, pitted and chopped
Instructions
- In a large mixing bowl, combine all-purpose flour, salt, and instant yeast. Whisk the dry ingredients together to ensure even distribution.
- Pour water into the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Fold the chopped olives into the dough, ensuring they are evenly distributed throughout the mixture.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 hours or overnight. This long fermentation will develop deep flavor and texture.
- After the resting period, the dough will look bubbly and have increased in volume. Lightly flour a clean work surface and turn the dough out onto it.
- Gently shape the dough into a round loaf, being careful not to deflate the bubbles. Dust the top with a little more flour.
- Prepare a Dutch oven by placing it in the oven and preheating to 450°F (230°C). Let the Dutch oven heat for at least 30 minutes.
- Carefully remove the hot Dutch oven and place the shaped dough inside. Cover with the lid and return to the oven.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is golden brown and crispy.
- Remove the bread from the oven and transfer to a wire rack. Let cool completely before slicing to allow the interior to set.
- Slice and serve the rustic olive bread warm or at room temperature. Best enjoyed on the same day or within 2-3 days.
Tips
- Plan Ahead: This recipe requires a long fermentation time (12 hours), so be sure to prepare the dough the night before you want to bake. This allows the flavors to develop beautifully.
- Use Quality Olives: The type of olives you choose can significantly impact the flavor of your bread. Opt for high-quality, pitted olives—green or black, depending on your preference.
- Don't Rush the Rising: Ensure that your dough rests in a warm spot, as this will help it rise and develop the right texture. A draft-free area works best.
- Handle with Care: When shaping the dough, be gentle to preserve the air bubbles that form during fermentation. This will give your bread a light and airy texture.
- Preheat Your Dutch Oven: Make sure your Dutch oven is thoroughly preheated before adding the dough. This helps create a perfect crust by trapping steam during the initial baking phase.
- Cool Before Slicing: Allow the bread to cool completely on a wire rack before slicing. This will help the crumb set properly and enhance the overall texture.
- Storage: For the best taste and texture, enjoy your bread on the same day it's baked. If you have leftovers, store them in a paper bag at room temperature for up to 2-3 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
