by: Kate McMillan
Cook Time
35 minutes
Prep Time
10 minutes
Yield
Serves 8-10
Total Time
35 minutes
Prep Time
10 minutes
Yield
Serves 8-10
summary
Baking bread is really quite simple, and, let’s face it, there’s really nothing like a freshly baked loaf of bread. A Dutch oven is the perfect vessel for this no-fail recipe for olive bread, giving the country-style loaf a perfect shape and crisp crust.
ingredients
- 1 ½ cups warm water
- 1 package (2 ¼ teaspoons) instant-rise yeast
- 2 teaspoons kosher salt
- 3 ¼ cups bread flour
- 1 cup green olives, sliced
directions
- Place the warm water into the base of a stand mixer. Add the yeast and salt, and whisk to combine. Let stand for about 5 minutes to activate the yeast. With the mixer’s paddle attachment, add the flour and combine with the yeast mixture. Add the olives, and mix until well combined.
- Turn the dough out onto a floured work surface and form into a ball. Transfer to a bowl coated in olive oil and turn a few times to coat in oil. Cover the bowl with a clean, dry kitchen towel and place in a warm area. Let the dough rise until the dough has doubled in size, about 2 hours.
- About 30 minutes before you are ready to bake, place a Dutch oven with the lid on in the oven. Preheat the oven to 450°F. Once your oven is preheated, continue to heat the pan for an additional 10 minutes to get it really hot.
- Transfer the dough to a large piece of parchment paper and then carefully drop it into the hot Dutch oven. Cover the pan and bake for 30 minutes. Remove the lid and bake for an additional 5 to 10 minutes, or until the top is golden brown.
- Cool the bread on a wire rack for about 30 minutes before serving.
notes
You can use any green (or black) olives in this bread.
Use a razor blade to score the top of the bread with a pretty design.
Bread flour produces an airy, chewy bread, but all-purpose flour will also work.
Make sure your yeast is active. If it doesn’t bubble up, start over.
Preheating the Dutch oven helps to achieve a nice crispy crust.
