Breads & Bakingciaoflorentina5.0
Olive Bread
Homemade olive bread studded with black olives and flecked with fragrant toasty fennel seeds and rosemary. A no knead bread recipe brimming with savory flavor and a dreamy crusty crust that makes elite sandwiches.
👥 10 Servings⏱️ Prep & Cook: 7h 30m⏳ Prep: 15 min🔥 Cook: 30 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- oven
- skillet
- knife
📝 Preparation Steps
1
prep olives
2
Pat dry the olives with a paper towel and remove as much moisture as possible. Slice or chop them and set aside until needed.
3
combine flour + yeast + herbs
4
In a large bowl combine the flour, yeast, fennel and rosemary.
fresh rosemary (roughly chopped)1 Tbsp
5
add olives
6
Add the olives.
7
add wet ingredients + cover + rise
8
Mix the water, vinegar and salt and pour it over the flour and olives. Use a spatula and mix everything until combined. Cover the dough with plastic wrap and a clean tea towel and let it sit in a draft free area for ⏱️ 3 hours.
warm water1.5 cups
9
stretch + fold dough
10
After ⏱️ 3 hours have passed uncover the dough. Flour your hand well and start reaching to the bottom of the bowl grabbing the dough stretching it and folding onto itself towards the center spinning the bowl around as you go. Go around the bowl a couple of times just stretching and folding the dough onto itself taking care not to break the gluten strands. (If the dough feels too sticky to you just sprinkle some flour around the sides of the bowl to make the "stretch + fold" process easier to handle)
11
cover + rise
12
Cover the bowl again and set aside to rise another ⏱️ 3 hours.
13
prep bowl + parchment paper
14
Have a large shallow bowl on stand by. Prepare a large piece of parchment paper and sprinkle with flour.
15
transfer dough to parchment paper
16
Uncover the dough and sprinkle some flour along the sides of the bowl. Tilt the bowl on its side and carefully guide the dough onto the floured parchment paper using your floured hand to help guide it out. (It’s going to look like a shaggy blob at this point and that’s OK). WATCH VIDEO!
17
shape bread loaf
18
SHAPE - Flour your hands well and stretch + fold the dough onto itself from bottom to the top to form a round loaf. Take care not to break the gluten strands and do not knead. Form a tight loaf.
19
flip loaf & tuck sides
20
Flip the loaf so that the top seam ends up on the bottom (you can use a dough scraper here if you feel it helps you with the flipping). Tuck the sides underneath as best you can to create a tight loaf.
21
transfer loaf to a bowl to rest
22
Using the parchment paper as handles transfer the loaf to the shallow bowl, this will prevent the dough from spilling outwards as the gluten bounces back.
23
preheat oven
24
Preheat your oven to 500” F with either a pizza stone or large cast iron skillet on the bottom third rack. Preheat for ⏱️ 45 minutes as this will ensure an evenly hot stone area and give plenty of time for the gluten in the bread loaf to spring back avoiding a dense loaf.
25
final shape
26
At this point If you feel it necessary you can give your loaf a final shape by tucking the sides underneath to create a tighter loaf with just a little tension. This is only necessary if your loaf looks too loose, you want to see a little tension to prevent the dough from spreading sideways during baking.
27
score the dough & transfer to oven
28
Using a sharp knife or dough blade carve an X in the top of the loaf. Grab the parchment paper handles and transfer the bread to the hot oven. (For an extra crispy crust you can splash a little water over the top of loaf to create steam).
warm water1.5 cups
29
bake bread
30
Bake the bread for 25 to ⏱️ 30 minutes until a nice dark crust is formed.
31
cool loaf
32
Using oven mitts transfer the bread to a cooling rack and rest it on its side for the steam to escape and the bread to stay crusty. (Prop the side with a can of tomatoes or a bowl if needed).
Nutrition Facts
calories
176 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
3 g
sugar Content
0.2 g
sodium Content
680 mg
protein Content
6 g
carbohydrate Content
32 g
saturated Fat Content
0.4 g
unsaturated Fat Content
2.4 g
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