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4.75 from 4 votes
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No knead Olive Bread

delicious crispy artisan bread filled with olives and fresh herbs

Course bread
Cuisine European
Keyword Bread, crusty bread, no knead, olive, olive bread
Prep Time 30 minutes
Servings 1 loaf

Ingredients

  • 315 g room temperature water 75°F
  • 1/2 g yeast 1/4 tsp
  • 450 g unbleached all purpose flour
  • 7 g kosher salt (I use Morton's)
  • 155 g castelvetrano green olives and Kalamata olives pitted, roughly chopped
  • 1 teaspoon fresh thyme finely chopped
  • 2 teaspoons fresh rosemary finely chopped

Instructions

  1. In a large mixing bowl, combine the water and the yeast. Use a whisk or your fingers to dissolve the yeast in the water.
  2. Add the all purpose flour to the bowl, and use a wooden spoon to combine. Then use your clean hands to mix and pinch the dough, until there are no dry streaks of flour. Scrape the sides of the howl with a rubber spatula, and cover the bowl with a clean kitchen towel, piece of plastic wrap, or clean shower cap. Let the dough rest (autolyse) at room temperature for about 45 minutes. This will help with gluten development.
  3. Next, add the kosher salt, chopped olives, and chopped herbs on top of the dough. Use your fingertips to press the olives and herbs down into the dough evenly. Continue until all of the olive are worked into the dough. Cover the bowl with plastic wrap, or a shower cap, and let ferment at room temperature for 10-12 hours (overnight).

  4. The next morning, pour the dough out onto a well-floured surface. Flour your hands generously, and pat the dough gently into a square. Begin to shape the dough into a boule shape by bringing all four corners into the center. Flip the dough over, seam, side down, and let it rest on the counter for five minutes. This is called a bench-rest. Come back to the dough, flip it over, so the seam side is up, and repeat the process by bringing all four corners into the center again, then turn the dough over, so the smooth side is up. Pull it towards you, creating tension and a nice round shape.

  5. Dust your proofing basket with flour, and place the dough seam side up into the proofing basket. Sprinkle the top of the dough with a little bit of flour, and cover with a clean kitchen towel. Let the dough proof at room temperature for 1 to 1.5 hours.

  6. Meanwhile, place a Dutch oven in the oven on the center rack, and preheat the oven to 450°.
  7. Once the dough has proofed, invert it into a piece of parchment paper like a sling, and place in the preheated Dutch oven. With the lid on, bake for 25 minutes, then remove the lid and bake for another 20 minutes. Allow the bread to cool on a rack for at least an hour and a half before slicing. Enjoy!