Herby Olive Artisan Bread
This same-day, no-knead artisan loaf is packed with briny green and kalamata olives, oregano, and garlic powder, all wrapped in a crackly, bakery-style crust. It's simple enough for a beginner baker but impressive enough to serve at a dinner party.
Servings 10 slices
Calories 130kcal
Equipment
- Large mixing bowl
- Two forks
- Dutch oven with lid
- Parchment paper
- Sharp knife or bread lame (for scoring)
- Kitchen thermometer (optional, for water temp)
Ingredients
- 3 cups flour
- 1 3/4 cups warm water about 110 degrees
- 1 teaspoon sugar
- 1 packet active yeast or 2 1/4 teaspoons
- 1 teaspoon salt
- 1/4 cup sliced olives green and kalamata
- 1 teaspoon oregano
- 1 teaspoon garlic powder
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit 10 minutes until foamy.
- Add flour and salt. Mix until fully incorporated. Dough will be shaggy and sticky.
- Cover and let rise 1 hour, or until doubled in size.
- Add olives, oregano, and garlic powder to the dough. Using two forks, fold each edge into the center to distribute. Let rest 1 hour.
- Pull in each side again with a fork, then perform several stretch and folds with wet hands until the dough starts holding its shape. Let rest 1 hour.
- Perform another round of stretch and folds.
- Preheat oven to 450 degrees with the Dutch oven inside.
- On floured parchment paper, do a final stretch and fold, then shape into a ball. Sprinkle with flour and score down the side.
- Carefully lower the dough, on the parchment, into the hot Dutch oven. Cover and bake 30 minutes.
- Remove the lid and bake 10 more minutes, until deep golden brown.
- Remove bread and let cool at least 10 to 15 minutes before slicing.
Notes
- Test your water temperature; too hot will kill the yeast, too cold will slow it down.
- Wet hands prevent sticking during the stretch and fold steps.
- Don't skip the cooling time, or the inside will turn gummy.
- Adjust olive quantity to taste; a little extra never hurts.
- Store leftovers in a paper bag or loosely wrapped towel to keep the crust crisp.
