No knead, easy olive bread with black and green olives

Olive Bread: no knead, easy, stress free

This easy peasy, no knead, amateur baker, minimal effort olive bread will blow your mind. Perfect as an appetizer, or a super flavourful base for sandwiches and bruschettas, it will make all your guests fall in love with olives.

 

Ingredients

  • 430gr bread flour-all purpose would also do, but we strongly recommend a strong, bread flour for maximum texture 
  • 320gr lukewarm water
  • 200gr roughly chopped olives-we used a mix of our Vendema Kalamata blacks and some greens
  • 2 ts dried oregano/thyme/rosemary-all would do
  • 2 ts garlic powder
  • 2 ts fine salt
  • 2 ts dried yeast or 150gr of activated sourdough starter
  • Drizzle of your Vendema EVOO

 

Do the magic:

The ease of this recipe will amaze you-not much to say here. Just mix all your ingredients in a bowl and stir thoroughly, so that you see the olives incorporated. Leave 2-3 hours, or until doubled, in a warm and fuzzy part of your space. You could bake it as it is, or you could do what we recommend the most: cold ferment your dough in the fridge. This process helps bring out all the flavour, as well as its giving time to the gluten to break out and make your bread much more digestable and gut friendly. You could do anywhere between 3-24 hours in the fridge.

When ready to bake, preheat your dutch oven at 210C for an hour.

Disclaimer: a dutch oven is not some appliance in the Netherlands in which you should bake. It's your old trusted cast iron or any vessel in your kitchen with a lid that closes firmly, tall enough to fit a loaf of bread. These vessels get all warmed up and simulate the situation inside an old school wood-oven, so your bread turns out amazing.

A minute before, take your dough out of the fridge-it would be really sticky-fear not.Transfer it to a well floured parchment paper, give it a rough round shape with floured hands and pop it in the dutch oven.

Bake for 25 minutes with the lid and another 15 without, or until golden brown.

Get your olive bread in a cooling rack for at least 20 minutes, slice and enjoy dipped into your favourite EVOO!

 

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