No-Knead Olive Bread
I love bringing olives to the table, literally. What makes me even happier is the fact that I can source myself with local olives from California. So why not make a recipe that celebrates all their potential? This mouthwatering olive-inspired recipe uses the best olives with California origin on the can.
Ingredientes
- 4 cups all-purpose flour
- 1 1/2 tbsp sugar
- 1 tbsp salt
- 1 tsp Instant yeast
- 6 oz California black and green Olives, sliced
- Zest of 1 lemon
- 1 1/2 cup warm water
Instrucciones
- In a large bowl, mix flour, sugar, salt, yeast, black and green olives, and lemon zest. Add the water and mix well (do not knead) with your hands or wooden spoon. Using your hands will help you ensure that the ingredients are well combined. The dough will be very soft but will firm up after rising
- Cover the bowl with plastic wrap and let rise for 2 hours at room temperature, away from any draughts.
- After 2 hours, dust the dough with flour, and stretch and fold it 2 or 3 times until it becomes a tight ball with the seam-side down. Place the dough onto a flour-proofing basket or bowl, cover it, and let it rise for 45 minutes.
- Meanwhile, preheat the oven to 450°F with an empty Dutch oven inside.
- Turn the dough out of the basket or bowl onto a parchment paper, seam-side up. Transfer the dough gently into the Dutch oven. Put the lid on and bake for 25 minutes. Then, take the lid off, turn the oven down to 400°F, and bake for another 10 minutes or until the loaf has a golden color and a nice crust. Enjoy!