No-Knead Olive Bread That’ll Make You Ditch Store-Bought Forever
A Quick, Catchy Intro with a Viral Hook
Ever stared at a loaf of olive bread in the bakery, drooling, but then gasped at the price tag? Yeah, me too. But guess what? You can make a crusty, flavorful olive bread at home without breaking the bank—or your back kneading dough. Intrigued? Stick around, and let’s turn your kitchen into a Mediterranean bakery.
Why This Recipe Is Awesome
- No kneading: Your arms can rest; no gym workout required.
- Minimal ingredients: Just a handful of pantry staples.
- Flavor explosion: Salty olives, aromatic herbs, and a crispy crust.
- Impress your guests: They’ll think you bought it from an artisan bakery.
Ingredients
- 3 ½ cups (420g) bread flour: For that chewy texture.
- 1 teaspoon kosher salt
- ¾ teaspoon instant yeast
- 1 ⅓ cups (320ml) water
- 1 packed cup (150g) pitted olives, roughly chopped
- 1 tablespoon extra virgin olive oil
Substitutions:
- All-purpose flour can replace bread flour, but expect a slightly different texture.
- Active dry yeast can be used instead of instant yeast; just proof it first.
Tools & Kitchen Gadgets Used
To make this olive bread, you’ll need:
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Accuracy matters.
- Wooden spoon or spatula: For mixing.
- Dutch oven or baking sheet: For baking the bread.
- Parchment paper: Prevents sticking.
- Sharp knife or bread lame: For scoring the dough.
- Cooling rack: To cool the bread evenly.
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, salt, and yeast.
- Add olives and water: Stir in chopped olives and water until a shaggy dough forms.
- First rise: Cover the bowl and let the dough rise at room temperature for 2-3 hours, until doubled in size.
- Shape the dough: Turn the dough onto a floured surface and shape it into a ball.
- Second rise: Place the dough on parchment paper, cover, and let it rise for another 30 minutes.
- Preheat oven: While the dough rises, preheat your oven to 450°F (232°C). If using a Dutch oven, place it in the oven to preheat as well.
- Score the dough: Use a sharp knife to make a few slashes on top of the dough.
- Bake: Transfer the dough (with parchment) into the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, until the crust is golden brown.
- Cool: Remove the bread from the oven and let it cool on a rack for at least 30 minutes before slicing.
Calories & Nutritional Info
Per serving (1 slice, assuming 12 slices per loaf):
- Calories: ~177
- Carbohydrates: 33g
- Protein: 5g
- Fat: 3g
- Fiber: 1g
- Sodium: 300mg
Common Mistakes to Avoid
- Skipping the second rise: Patience pays off with better texture.
- Not preheating the Dutch oven: A hot pot ensures a crispy crust.
- Cutting too soon: Letting the bread cool prevents a gummy interior.
Variations & Customizations
- Herb-infused: Add rosemary or thyme for extra aroma.
- Cheesy delight: Mix in shredded Parmesan or feta.
- Spicy kick: Incorporate chopped jalapeños for heat.
FAQ Section
Q1: Can I use whole wheat flour?
Yes, but it will yield a denser loaf. Consider mixing it with bread flour.
Q2: How do I store olive bread?
Wrap it in a cloth or paper bag and store at room temperature for up to 2 days.
Q3: Can I freeze the dough?
Yes, after the first rise, wrap it tightly and freeze. Thaw and proceed with the second rise.
Q4: What olives work best?
Kalamata or green olives are popular choices, but any pitted olive will do.
Q5: Do I need a Dutch oven?
No, but it helps achieve a crusty exterior. A baking sheet works too.
Q6: Can I add other ingredients?
Absolutely! Sun-dried tomatoes, nuts, or herbs can enhance flavor.
Q7: Why did my bread turn out dense?
Possible reasons include under-proofing, expired yeast, or too much flour.
Final Thoughts
Congratulations! You’ve just baked a loaf of olive bread that rivals any bakery’s. Share your masterpiece with friends, or keep it all to yourself—we won’t judge. Once you taste this, store-bought will never cut it again.
