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Dessert Recipes

No-Knead Olive Bread - #TwelveLoaves


No-Knead Olive Bread

It has been on my mind for a while. This simple and incredible, no-knead olive bread. I couldn't stop thinking about making this bread. This no-knead olive bread was in my thoughts for days and weeks and it was just a problem of finding the time to put it together.



Really, that is the only obstacle in making this bread: a little time!! I think it may be the main obstacle in almost every case in making homemade bread: time! You hear it often, "Where did the time go?" Or, "I don't have enough time in a day!" Usually I hear, "I need more than 24 hours in a day to get what I need done."

All true for so many people and sometimes I say all of above things regarding time! Especially when it comes to making bread. It takes some planning and creative thinking to make fun and delicious dinners every evening. So how to find the time to make a gorgeous loaf of bread? You just do it!

No-Knead Olive Bread

When do I make the time to bake a great loaf of bread? Whenever I can! But most likely, it will be for a #TwelveLoaves baking event!

It really took very little effort to put the dough together. It's such a great recipe to make when you are craving a bread with super wonderful crust and a perfect crumb.  I first shared the bread here after a trip to NYC. My friend Nicole made it for us and I was completely and madly in love with it!! It could have even been so incredible for the water of NYC, or even because we were sharing it with friends and wonderful wine. And cheese!! I did manage to replicate it after that NYC trip. It's a recipe from Jim Lahey of NYC's Sullivan Street Bakery and it was featured in Martha Stewart Magazine.


No-Knead Olive Bread


Here is how my dough looked the next morning. Honestly, I almost forgot I had this bread to put together!! You could set an alarm on your phone to remind yourself, in case you may forget. I also sort of forgot that I needed to get it together and let it rise for another 1-2 hours. So I did shape my dough into the loaf, and sort of skipped the 2nd rise time. I didn't skip it altogether, but I did a shortened version. Wrong on my part, but I had my very impatient kids that were ready for lunch! And they were ready to get out of the house to do our plans we had for that day.

I'm not sure what happened, but it was a little more sticky than I thought it would be. I ended up adding a little flour about a tablespoon at a time until the dough was getting a more manageable consistency. I almost tossed the whole thing in the garbage. The kids were bickering in the background. Time was slipping by. I was losing my interest in finishing this loaf. I was thinking back on my mother-in-law and the last time she was here. She's probably been baking bread since she's been walking. She learned to bake breads in Italy in brick ovens. The ladies in the family all gather together and bake for a whole day. They bake the bread and they share it with each other and bring a loaf whenever they visit somebody. I got to witness this Calabrian bread baking day this summer when we visited my 86 year old grandmother-in-law.

So this bread wasn't as beautiful as I had hoped it would be, but, oh my gosh, it was delicious! The crust was so thick and crunchy. The crumb was perfection. I thought about adding a little rosemary, and then I remembered, I love rosemary and love to cook with it, but I really don't like rosemary flavor in my bread. I left it simple as it was with the little touch of flavor from the black olives.



#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of girlichef, and the rest of the fabulous Twelve Loaves bakers.

Our host this month is Karen from Karen's Kitchen Stories, and our theme is Olives.



No-Knead Olive Bread

by Savoring Italy
Prep Time: 112-18 hours of rising time
Cook Time: 1 hour 15 mins

Ingredients (1 round loaf)
  • 2 1/4 cups unbleached bread flour, plus more for surface and hands
  • 3/4 cup whole-wheat flour
  • 1 1/4 teaspoons salt
  • one 1/4 ounce envelope yeast 0.8 grams
  • 1 1/3 cups cool water (55-65 degrees F)
  • wheat bran, coarse cornmeal, or more flour, for dusting
  • 1 cup pitted black olives, sliced thin
Instructions
Stir together flours, salt, and yeast in a medium bowl. Add water and olives, and mix well using a wooden spoon or your hand until dough is wet and sticky. Cover with plastic wrap; let stand at room temperature until dough doubles in volume and the surface is dotted with bubbles (approximately 12-18 hours).
Transfer dough to a floured surface using a rubber spatula or a bowl scraper to scrape dough from bowl.
Fold dough using lightly floured hands, lifting edges toward the center. Shape dough into a loose round.
Generously dust a clean kitchen towel with wheat bran, cornmeal, or flour (I used cornmeal). Gently place dough on towel, seam side down. Dust the top lightly with wheat bran, cornmeal, or flour.
Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume, 1-2 hours (the dough should not spring back when pressed).
After dough has risen for 30 minutes, preheat oven to 475 with rack in lower third of oven. Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) for 30 minutes or until dough is ready. Carefully remove preheated pot from oven, and uncover. Unfold towel, and quickly but carefully invert dough into pot, seam side up.
Cover with lid. Bake for 30 minutes.
Uncover pot, and bake until bread is dark brown (mine was golden brown)but not burned, 15-20 minutes.
Carefully lift bread from pot using metal spatulas, and transfer to a wire rack to cool completely.

30 comments

  1. Thank goodness for snow days (or maybe not????) as they provide a good reason to set aside the day to bake bread! Your olive bread looks terrific! And I love that it's a no-knead recipe :) xoxo

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  2. How many recipe I've to try thanks to Twelve Loaves. No knead focaccia looks great and simple to make. And it looks good, really good. I trust you on its taste :)

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  3. I like the chunks of olives in this, it looks lovely with a good crust too!

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  4. I've had a few loves not look as beautiful as I'd hoped, but it's definitely the taste that counts! I've found no-knead dough to be extra wet, dipping your hands in water or a bit of oil helps to shape it. Either way, YUM, I'd happily eat this loaf....with or without rosemary.

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  5. Looks great Lora, and I'm sure it tastes fantastic too. It's bread! With olives! What could be bad?

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  6. Your suggestion of setting reminders on the phone is a good one-- life gets in the way and distractions are everywhere when kids are around! Glad you stuck with this one, it looks great!

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  7. Olive oil bread is so amazing, and your loaf of bread looks incredible. I wish I made bread more often. It makes the house smell so good!

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  8. Your olive bread certainly does look delicious, Lora. Love the story of your mother-in-law. One of our dance classmates has relatives in Italy who own a bakery. They also apparently still bake in the brick oven....There are all sorts of sayings about time...All true but seeing a loaf like yours reminds me that bread is the "staff of Life"!

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  9. I haven't tried a no-knead bread yet, but wouldn't this be a fantastic one to start with!? It sounds perfectly delicious. And lucky you getting to see the Calabrian bread baking day. I'm envious :-)

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  10. Oh my goodness - all of these olive-inspired bread recipes!! I'd love a warm slice of this bread for breakfast!

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  11. I think this bread looks incredible! I am always so intimidated by making bread, I need to make this!

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  12. oooh olives! what a good theme; I can't wait to come up with something. are you not doing the "linky tool" option anymore?

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  13. This looks delicious! Lahey breads can be super wet and throw me for a loop. In the end, they are amazing!

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  14. I can't imagine it being any more beautiful! And I'm happy you take the time to make these delicious looking loaves. Do you have difficulties making Italian bread recipes (from Italian websites / magazines written for Italians)? German flour is so different from American flour that I basically can't make any bread recipe written for an American audience unless it's whole grain. Very, very annoying. :(

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  15. Even though you're not thrilled with how the bread looks, I think it looks and sounds fantastic! This would be something I could snack on in the afternoon or dip into a hearty soup or stew.

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  16. I always pick a baking project for snow days. Lately we've had quite a few. I think I have to bookmark this bread for our next snow day, which as I hear is happening soon! Great recipe.

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  17. I love no-knead breads, the texture of this looks perfect!

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  18. Nothing better than homemade bread. I just so happen to have all of the ingredients ready. Time to get my bread baking on.

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  19. I know exactly what you mean, Lora - where the heck does the time go? It draaaaaags when I'm at work and then weekends/holidays pass in the blink of an eye. As for bread baking, I LOVE doing it but because of the time required for resting and rising, I have to schedule it, which I usually forget/neglect to do. Sigh. I love Jim Lahey's recipe but you're right, the dough is very wet. This loaf looks beautiful and I love the addition of olives! I would've been right there with your kids, impatiently waiting for this to bake!

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  20. You had me at no-knead! And I am LOVING the olive theme! I NEED to make this ASAP!

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  21. You are the bread queen. I mean this is gorgeous. I swear I can almost smell it wafting up from the oven right now.

    I loved the comment about how you thought it might have tasted better because it was shared with friends. That just made me grin from ear to ear. Isn't that so often true. Who you share the meal, or bread, with can make the memory so much stronger.

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  22. This bread is lovely....I'm sure it tastes wonderful with friends but I bet it would be just as amazing if I hid in a closet by myself and devoured the whole thing.

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  23. It sounds as if we were on the same wavelength ... I went with a no-bread as well!

    Love your version too ... it will now be going into my bread rotation!

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  24. I'm so disappointed you're not using Linky Tools for #twelveloaves anymore! I enjoyed baking along for the past 4 months. Here's my recipe for Castelvetrano Olive Sourdough Bread. https://cookingwithoutcorn.wordpress.com/2015/02/16/castelvetrano-olive-sourdough-bread-twelveloaves/

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  25. […] February assignment for Twelve Loaves left me stumped for a few weeks. Olives. What bread would I bake with olives? I couldn’t think of […]

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