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SideChef
Recipes
Dairy-Free
No-Knead Olive Bread

6 INGREDIENTS • 15 STEPS • 7HRS

No-Knead Olive Bread

Recipe
This dough is easily mixed by hand then stored in your fridge so that you can make a loaf of delicious homemade bread any day of the week.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
This dough is easily mixed by hand then stored in your fridge so that you can make a loaf of delicious homemade bread any day of the week.
7HRS
Total Time
$2.04
Cost Per Serving
Ingredients
Servings
4
us / metric
Water
3 1/2 cups
Water, divided
Active Dry Yeast
1 Tbsp
Active Dry Yeast
Kosher Salt
1 Tbsp
Kosher Salt
up to 1 1/2 Tbsp
All-Purpose Flour
6 1/2 cups
All-Purpose Flour
using the scoop and sweep method
Kalamata Olives
4 Tbsp
Kalamata Olives
pitted and halved or quartered if extra large
Corn Starch
as needed
Corn Starch
Nutrition Per Serving
VIEW ALL
Calories
774
Fat
4.0 g
Protein
21.8 g
Carbs
157.6 g
Add to plan
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No-Knead Olive Bread
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Makes 4 one-pound loaves.

As you're mixing the dough, it may become too difficult to incorporate all the flour with the spoon. At that point, just use very wet hands to bring the mixture together. But do not knead the dough! It’s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. And be certain that there are no dry patches of flour.
Cooking InstructionsHide images
step 1
Warm the Water (3 cups) just a little so that it feels just slightly warmer than body temperature. That should put it at about 100 degrees F (40 degrees C) or slightly below.
step 1 Warm the Water (3 cups) just a little so that it feels just slightly warmer than body temperature. That should put it at about 100 degrees F (40 degrees C) or slightly below.
step 2
In a very large bowl or a 6-quart container with a lid, mix the Active Dry Yeast (1 Tbsp) and Kosher Salt (1 Tbsp) with the warm water.
step 2 In a very large bowl or a 6-quart container with a lid, mix the Active Dry Yeast (1 Tbsp) and Kosher Salt (1 Tbsp) with the warm water.
step 3
Add the All-Purpose Flour (6 1/2 cups) to the water mixture all at once, then use a spoon or dough whisk to mix until the flour is completely incorporated and you have a lumpy dough.
step 3 Add the All-Purpose Flour (6 1/2 cups) to the water mixture all at once, then use a spoon or dough whisk to mix until the flour is completely incorporated and you have a lumpy dough.
step 4
Loosely cover the container and let the dough hang out at room temperature until it begins to rise considerably. It will collapse or flatten a little on the top in about 2 hours.
step 4 Loosely cover the container and let the dough hang out at room temperature until it begins to rise considerably. It will collapse or flatten a little on the top in about 2 hours.
step 5
Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour. Pull up and cut off a piece of dough weighing about 16 oz.
step 5 Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour. Pull up and cut off a piece of dough weighing about 16 oz.
step 6
Using your hands and a rolling pin, flatten the dough to a thickness of 1/2-inch. Cover the surface with the Kalamata Olives (4 Tbsp) and roll up to seal the dough.
step 7
Crimp the ends shut and tuck them under to form a round or oval loaf.
step 8
Cover with an overturned bowl or plastic wrap and allow it to rest for 90 minutes on parchment paper.
step 9
Preheat a lidded Dutch oven for 45 minutes at 450 degrees F (230 degrees C).
step 10
Using a fork, blend Corn Starch (as needed) with a small amount of water to form a paste. Add Water (1/2 cup) and whisk with a fork. Boil until the mixture appears glassy.
step 10 Using a fork, blend Corn Starch (as needed) with a small amount of water to form a paste. Add Water (1/2 cup) and whisk with a fork. Boil until the mixture appears glassy.
step 11
Paint the surface of the loaf with a cornstarch wash or water. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.
step 11 Paint the surface of the loaf with a cornstarch wash or water. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.
step 12
Carefully remove the hot lid and place it on a rack nearby. Use the piece of parchment paper as handles and carefully lower the formed dough-topped parchment paper into the preheated pot. Cautiously grab that hot lid and cover the Dutch oven to trap the heat and steam within.
step 13
Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.
step 13 Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.
step 14
Remove the lid after the first 20-25 minutes and continue to bake uncovered until the crust is richly browned.
step 15
Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture, and ease of slicing. Enjoy!
step 15 Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture, and ease of slicing. Enjoy!
Tags
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Dairy-Free
American
Lunch
Bread
Snack
Shellfish-Free
Dinner
Vegan
Vegetarian
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