Olive Bread

It’s Sunday. Meaning it’s time to be extremely lazy. Meaning it was time to make another loaf of no knead bread.

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But this time, with OLIVES.

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I love olives. All kinds. But of course, the best combination with olives is eating it with bread. For this bread, I knew I needed olives with very low liquid content, aka oil cured olives. Ugh god…so good. The saltiness but olive-flavor packed olives (is that redundant?) was perfect for this bread. And of course, you have to eat it dipped in extra virgin olive oil. I mean, how else would you eat it? With butter? Ew, no thank you.

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I won’t lie. The end result will look like a pretty loaf of bread studded with black objects that look like cockroaches crawled into the dough before baking. But with the sticky-ness and chewiness, on top of the crustiness of the bread after baking in the dutch oven, you can eat this entire loaf in one sitting. We’ve eaten at least half already and I baked it a couple hours ago…

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Time: 12-15 hours (sitting time); 30 minutes baking time; 5 minutes prep time

Ingredients:

3 cups all purpose flour
1.5 cups water
1/4 tablespoon active yeast
1 teaspoon salt
1/4 cup oil cured olives, pitted and chopped (add more if you’d like, there’s no limit. If I could, I would put a whole cup…)
Extra bench flour

1. Combine all ingredients except the olives in a large bowl. Mix until all dry ingredients are combined into a shaggy dough.
2. If your mixture seems a little too dry, add some more water to get the last part of dry ingredients combined.
3. Add the olives and mix just to combine.
4. Cover and let sit overnight at least 12 hours.
5. On a floured surface, dump out the dough and form into a nice, round ball. (**DO NOT knead it! It will get rid of the lovely bubbles that make this bread amazing, just shape it gently) Place onto a sheet of parchment paper. (Not too large of a piece, you want it to mostly fit into your dutch oven)
6. Cover with a clean towel and let sit for 15 minutes.
7. After 15 minutes, uncover and cut an X into the dough. Turn on your oven with the dutch oven inside at 450 degrees F.
8. Once the oven is preheated, transfer the dough carefully with the parchment paper and cover.
9. Bake for 25 minutes.
10. Uncover and bake until golden brown.
11. Enjoy with extra virgin olive oil and balsamic vinegar!

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5 thoughts on “Olive Bread

  1. I made this today using Arbequina olives… it was amazing! Thank you for the great recipe πŸ™‚ It got rave reviews from all my friends and family.. To quote my father.. “excellent bread you made, like a master french baker” Will definitely be using this again.. Maybe tried sundried tomatoes next time… Thanks again

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