Soup and stew season is almost here which means…bread baking time! Starting off strong with some no knead olive bread ðð».
Truth: we’ve been gardening and landscaping out in the front yard and I’m bone tired. Like body aching, head hits the pillow and I’m out snoring tired. Totally zonked.
SO! I’m going to say a few quick things about this delicious no knead olive bread and then ima pass out.
First off, like its delectable predecessors, this bread requires NO kneading! All the artisan bread flavor and none of the effort. Solid win amiright?
Secondly, UM OLIVES! Have you ever known the wonder of a crusty outside, soft inside artisan bread with hunks of kalamata and castelvetrano olives? If you havn’t, get. On. It. I added a pinch of garlic powder and some fresh oregano to really bring out the Greek olive flavors.
Thirdly…just trust. It’s delicious, it’s easy peezy, and I’m falling asleep while typing soooo I gotta bounce. No knead olive bread recipe coming right up!
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A crusty, artisan, easy to make greek olive bread with garlic and fresh oregano. No kneading required!
Ingredients
- 3 cups all purpose flour
- 1 3/4 teaspoon coarse salt
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon white sugar (for activing the yeast)
- 1 1/2 cups warm water
- 1/2 cup 1pitted castelvetrano olives, roughly chopped
- 1/2 cup pitted kalamata olives, roughly chopped
- 1 tablespoon fresh oregano, roughly chopped
- 1/8 teaspoon garlic powder
Instructions
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, chopped olives, garlic, oregano, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450ËF. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.
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