Olive Bread
This no-knead olive bread is a simple and flavorful recipe that delivers a crusty exterior and a soft, fluffy interior, perfect for any meal.
Ingredients
Dry Ingredients
- 3 cups all purpose flour The base of your bread, providing structure and chewiness.
- 2 teaspoons instant yeast Helps the dough rise quickly for a soft interior.
- 1 teaspoon sea salt Enhances flavor and controls yeast activity.
Wet Ingredients
- 1.5 cups warm water Activates the yeast and binds the ingredients together.
- 1 tablespoon maple syrup/agave/granulated sugar Adds a hint of sweetness to enrich the flavor.
- 2 tablespoons olive oil Provides moisture and a subtle richness.
Additional Ingredients
- 1 cup pimento olives (chopped) Adds a tangy, savory burst of flavor throughout the bread.
Instructions
Preparation
- In a very large bowl, whisk together the flour, instant yeast, and sea salt until combined.
- Make a well in the center and add warm water, maple syrup, and olive oil. Stir until it forms a shaggy dough, taking about one minute.
- Fold in the olives until they are fully incorporated throughout the dough.
- Lightly grease the sides of the bowl before turning the dough over to grease its surface.
- Cover the bowl with greased plastic wrap or a light kitchen towel and allow the dough to rise for 2 to 3 hours.
Baking
- In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat to 450°F/230°C.
- After rising, flour a surface and gently pour the dough onto it. Sprinkle additional flour on top.
- Using a dough scraper, fold the dough over itself several times until it begins to feel tighter.
- Place the dough on parchment paper and shape it into a circular loaf.
- Use a sharp knife to make a shallow slit in the top for a decorative design.
- Carefully remove the preheated Dutch oven, place the dough (with parchment) inside, and cover with the lid.
- Bake for 45 minutes with the lid on, then remove the lid and bake for an additional 15 to 20 minutes until the crust is golden brown.
- Remove from the oven, lift out the parchment to cool on a wire rack. Allow to cool completely before slicing.
Notes
Use a large bowl for rising to accommodate the dough doubling in size. Make sure the water is warm but not too hot to avoid killing the yeast. If your kitchen is cold, use the oven light to create a warm rising environment.