/ Cooking

‘No-knead’ olive and rosemary bread.

I was initially skeptical that bread could have reasonable structure with no kneading at all. I have tried this recipe and although it has a soft crumb it hangs together and the crust is lovely.

As the olives I was using were salty to the point of being inedible as antipasto, I only used a 1/2 teaspoon of salt in the dough rather than 1 1/2 teaspoons.  I am happy the bread is not over salty.  I used Wallaby unbleached bakers flour (Laucke).

The method is really very easy and requires little attentive time, so next I’m going to try it with some additional stand mixer kneading and see how the crumb texture turns out.

Ingredients
  • 3 cups Bread Flour
  • 1 2/3 cups Water room temperature
  • 1/2 teaspoon Instant Yeast
  • 1 1/2 teaspoons Salt
  • 1/2 cup Kalamata Olives chopped
  • 1 tablespoon Fresh Rosemary chopped
Instructions

  1. In a bowl the flour, salt, yeast, and water together. Use a wooden spoon to stir all the ingredients until combined

  2. Add the rosemary and olives. Mix it in the dough

  3. Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours

  4. Preheat oven to 450 degrees Fahrenheit

  5. Place a dutch oven with lid inside the oven to preheat for 30 minutes

  6. Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape

  7. Make 3 shallow slits at the top the bread

  8. Cover the bread with a clean kitchen towel while the dutch oven preheats

  9. Carefully, place the dough inside the preheated dutch oven. Cover with lid

  10. Bake for 30 minutes

  11. Remove the lid and bake for 10-15 minutes more or until browned on top and crusty

  12. When ready, place the bread on a cooling rack