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RECIPE
6 INGREDIENTS 15 STEPS 7hr

No-Knead Olive Bread

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.
No-Knead Olive Bread Recipe | SideChef
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.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
7hr
Total Time
$2.04
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 1/2 cups
Water , divided
1 Tbsp
Active Dry Yeast
1 Tbsp
up to 1 1/2 Tbsp
6 1/2 cups
using the scoop and sweep method
1/4 cup
pitted and halved or quartered if extra large
1/2 tsp

Make It a Party

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Nutrition Per Serving

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CALORIES
774
FAT
4.0 g
PROTEIN
21.8 g
CARBS
157.6 g

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 Instructions

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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 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 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 (1/4 cup) 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 (1/2 tsp) 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 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 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!
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Nutrition Per Serving
Calories
774
% Daily Value*
Fat
4.0 g
5%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
157.6 g
57%
Fiber
6.5 g
23%
Sugars
0.5 g
--
Protein
21.8 g
44%
Sodium
2123.2 mg
92%
Vitamin D
--
--
Calcium
51.5 mg
4%
Iron
9.5 mg
53%
Potassium
217.3 mg
5%
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