No Knead Herb and Olive Bread
Serves 1
10 mins prep
50 mins cook
1080 mins Resting Time
1140 mins total
Delicious Mediterranean inspired No Knead Herb and Olive Bread full of savory olives, roasted garlic, and fresh rosemary.
largehead of garlic*optional
oz(416 grams) bread flour*more for dusting
ozwarm water110℉ (45℃)
ozkalamata olives and green olives mixpitted, and chopped into halves or thirds
tbspfresh rosemaryfinely chopped
cornmeal or semolina flourfor dusting
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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.
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.
oz (416 grams) bread flour
oz active dry yeast
tsp fine sea salt
oz kalamata olives and green olives mix
tbsp 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.
oz 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.