No-Knead Artisan Olive Bread

A mixture of Kalamata and Green olives adds a distinctively buttery, salty, and slightly fruity flavor for a delicious variation of one of our favorite recipes! This No-Knead Artisan Olive Bread is so easy to make- use it for sandwiches, serve it with soup, or slice and toast for a perfectly simple and savory snack.

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Servings 12-15slices
Prep Time 10minutes
Cook Time 42-45minutes
Passive Time 10hours
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12-15slices
Prep Time 10minutes
Cook Time 42-45minutes
Passive Time 10hours
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Add in chopped olives and gently mix in with your hands just enough to incorporate them . Cover bowl with plastic wrap, and let dough rise at room temperature for 10 hours (or overnight).
  2. When you're ready to bake, preheat oven to 450ºF. Place a 4 qt. Dutch oven into the preheated oven, without lid, for 30 minutes.
  3. While Dutch oven heats, turn risen dough onto a well-floured surface and form into a ball with floured hands, dust loaf lightly with flour. Cover dough loosely with plastic and let rest for 30 minutes. Then, with floured hands, carefully place loaf in preheated dutch oven.
  4. With a very sharp knife, slit the top of the loaf in several places.
  5. Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more.
  6. Remove loaf from Dutch oven and cool completely before slicing.
Recipe Notes

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