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Olive bread (No knead Dutch oven bread) Recipe

Name: Olive bread (No knead Dutch oven bread)
Prep time: 20 min
Cook time: 40 min
Total time: 13 h
Yield: 5
Ingredients: 400 g bread flour; 1.25 tsp salt; 0.25 tsp easy bake yeast; 100 g olives; 325 ml water ((hand hot))

Veggie Ideas - Quick and simple veggie recipes and meal ideas

Olive bread is a crusty, rustic bread which can be prepared with very little effort. The dough is prepared on day one and left to prove overnight before being baked in a Dutch oven the following day.

Ingredients

400 g bread flour

1.25 tsp salt

0.25 tsp easy bake yeast

100 g olives

325 ml water ((hand hot))

Method

Weigh the flour into a large bowl. Add the salt and easy bake yeast and mix.

Rinse the olives and pat dry with kitchen paper. Roughly chop the olives and add to the bowl with the other ingredients and mix.

Measure 325ml hand hot water, add to the other ingredients and mix well with a fork.

Cover and leave in a warm place to rise until it has doubled in size.

When it has cooled transfer to the fridge to prove overnight (or a minimum of 12 hours).

Remove the dough from the fridge before you wish to bake your olive bread to allow it to reach room temperature.

Preheat the oven to 220°C, 425°F, gas mark 7. When the oven is almost at this temperature place the cast iron dish, with lid, in the oven to preheat for a few minutes.

Transfer the bread dough to a lightly floured pastry board. Fold the dough over a few times and then shape the dough into a ball.

Remove the preheated dish from the oven and line the base with a small piece of non-stick baking parchment.

Transfer the dough into the cast iron dish.

Make three incisions to the top of the dough and then place the lid on the dish.

Bake in the centre of the oven (with the lid on) for 30 minutes.

Remove the lid and return to the oven for about 10 minutes or so until browned.

Remove from the dish and place on a wire rack to cool.

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