Introduction
No-knead bread has revolutionized home baking, offering a foolproof method to create artisan-style bread with minimal hands-on time. This olive bread variation adds a Mediterranean twist, incorporating briny olives that deliver bursts of flavor in every slice.
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ¼ teaspoon active dry yeast
- 1½ cups water (room temperature)
- 1 cup mixed olives, pitted and roughly chopped
- 2 tablespoons fresh rosemary, chopped (optional)
- Zest of one lemon (optional)
Equipment
- Large mixing bowl
- Dutch oven or heavy ceramic pot with lid
- Parchment paper
- Kitchen towel
Step-by-Step Instructions
Mixing the Dough
- In a large bowl, combine flour, salt, and yeast. Mix thoroughly.
- Add water and stir until a shaggy, sticky dough forms. The mixture should look messy and uneven - this is perfectly normal.
- Fold in chopped olives, rosemary, and lemon zest (if using). Ensure olives are evenly distributed throughout the dough.
- Cover the bowl with a kitchen towel and let it rest at room temperature for 12-18 hours. The long fermentation develops complex flavors and allows the gluten to develop naturally.
Preparing for Baking
- After fermentation, the dough will look bubbly and have increased in volume.
- Generously flour a work surface and transfer the dough using a spatula. The dough will be very sticky, so use flour generously.
- Gently shape the dough into a round loaf, handling it as little as possible to maintain its airy structure.
- Let the shaped dough rest for 30 minutes while you preheat the oven.
Baking
- Place a Dutch oven with its lid into the oven and preheat to 450°F (230°C) for 30 minutes.
- Carefully remove the hot Dutch oven and line it with parchment paper.
- Transfer the dough onto the parchment paper using the spatula.
- Cover and bake for 30 minutes with the lid on.
- Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crispy.
Serving and Storage
- Let the bread cool completely on a wire rack before slicing.
- Best enjoyed warm with olive oil or butter.
- Store in a paper bag at room temperature for 2-3 days.
- Can be frozen for up to one month.
Pro Tips
- Use a mix of olives like Kalamata, green, and black for a varied flavor
- Ensure your yeast is fresh for best results
- Don't skip the long fermentation - it's key to developing flavor
Nutritional Notes
- Approximate calories per slice: 120-150
- Rich in complex carbohydrates
- Contains healthy fats from olives
Enjoy your homemade olive bread - a testament to the magic of simple ingredients and patient baking!
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