Easy, pretty, and tasty!
Olive bread made with Kalamata olives has a distinct, robust flavor that you won't get with ordinary black or ripe olives. So, don't skimp on this important ingredient!
4 cups bread or all purpose flour
1/4 teaspoon yeast
1 teaspoons salt (may be omitted due to salt in olives if desired)
1-1/2 cups Kalamata olives
2-1/8 cups warm water
Place dry ingredients in mixing bowl and mix thoroughly with spoon or spatula. NOTE: I have found this type spatula to be a very useful tool for mixing the ingredients and for scraping out of the bowl for the 2nd rise.
Add water and olives and mix until well combined. Dough will be wet, sticky and sloppy. Cover with plastic wrap (we have found that disposable shower caps available in dollar stores are perfect for covering dough in bowls. And, they are reusable). Set aside in warm place for 12 to 18 hours to rise.
Dough mixture should now be bubbly, wet and sticky. Heavily dust a bread board (cutting board or whatever) with flour. Dump dough on that surface and fold together. DO NOT KNEAD! Cover with well floured cloth (not terry cloth). Allow to rise for 2 hours.
Preheat well seasoned cast iron Dutch oven to 475 degrees F. Sprinkle cornmeal in the bottom of the pot. Using extreme care, roll the dough into the very hot Dutch oven. Cover and bake for 30 minutes. Uncover and continue baking for 20-25 minutes (until crust is dark brown).
Place on cooling rack and cool completely before cutting.
NOTE: larger or smaller loaves may be made by adjusting quantities.
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