No Knead Herb and Olive Bread
Delicious Mediterranean inspired No Knead Herb and Olive Bread full of savory olives, roasted garlic, and fresh rosemary.
Servings: 1 loaf
Equipment
- 6-8 quart Cast Iron Dutch Oven
Ingredients
- 1 large head of garlic *optional
- 416 grams (416 grams) bread flour *more for dusting
- 6 grams active dry yeast
- 1 teaspoon fine sea salt
- 300 grams warm water 110℉ (45℃)
- 150 grams kalamata olives and green olives mix pitted, and chopped into halves or thirds
- 2 tablespoon fresh rosemary finely chopped
- cornmeal or semolina flour for dusting
Instructions
Roasted Garlic Head
- Preheat oven to 400℉ / 200℃ / 180℃ Fan (convection). Set aside a small oven proof dish or baking pan.
- Using a sharp knife cut off the top 1/4 of the garlic head to expose the cloves beneath. Place the garlic head, cut side up on a piece of aluminum foil.1 large head of garlic
- Drizzle the garlic generously with olive oil and wrap tightly with the aluminum foil. Place the garlic head in baking dish or on pan, then bake for 30 minutes until the garlic is buttery soft.
- Remove wrapped garlic from the oven and let cool completely. Unwrap the garlic and squeeze out the mashed roasted cloves. Set aside.
Make The Dough and 1st Rest
- Whisk together the flour, salt, and yeast in a large bowl. Sprinkle the chopped olives, mashed roasted garlic cloves, and rosemary across the flour mixture.416 grams (416 grams) bread flour, 6 grams active dry yeast, 1 teaspoon fine sea salt, 150 grams kalamata olives and green olives mix, 2 tablespoon fresh rosemary
- Pour in the warm water and mix everything together with a wooden spoon or silicone spatula until it forms a wet very sticky dough. Mix the ingredients until all the flour is absorbed for at 1-2 minutes.300 grams warm water
- Cover the bowl with plastic wrap and place in a warm draft free location in your kitchen. Allow the dough to rest at room temperature for 12-14 hours. (Overnight rest works bets for baking the next day.)
Shape the Dough and 2nd Rest
- The dough should have doubled in size, it be very sticky and full of air bubbles. You should see a web like structure as you dump it out onto the work surface.
- Dust your work surface with a generous coating of flour. Tip the bowl and release the dough onto the flour.
- Generously flour your hands and gently fold the dough 2-3 times to re-enforce the dough and shape into a round loaf.
- Transfer the dough to a parchment paper lined large bowl to rest. Sprinkle a light coating of semolina flour on top. Cover the bowl with a kitchen towel and place in a draft free location to rest for 2 hours.cornmeal or semolina flour
Heat Dutch Oven and Bake Olive Bread
- After 1 hour of dough resting, preheat your oven to 450℉ / 230℃ / 210℃ Fan (convection) and place the empty Dutch Oven on the middle to lowest shelf to heat for a 45-60 minutes.
- After the full 2 hours of resting the dough should be doubled in size and ready to bake. Score the top of the dough using a sharp knife or bread lame to make a cross-cut on the top of the dough.
- Use oven mitts to carefully remove the preheated dutch oven.
- Gently lower the dough with the parchment paper into the hot dutch oven and place the lid on top.
- Bake the bread for about 35 minutes, then remove the lid and let it bake the final 15-20 minutes uncovered for a nice crust.
- The finished loaf should have a nice golden brown crust.
- Once fully baked, remove the dutch oven from the heated oven.
- Carefully lift the loaf from the dutch oven by pulling up on the parchment paper. Place the olive bread directly onto a wire cooling rack for 10-15 minutes before slicing.
Notes
Storage:
Store leftovers wrapped in parchment paper at room temperature for up to 3 days.