No-knead bread with green olives

I created this recipe for this simple yet really flavourful no-knead bread by modifying slightly the base dough and adding green and dark olives. The result is a bread that is easy to prepare but very fragrant. It is a rustic and easy bread that goes perfectly with aged cheeses and is also excellent for the preparation of bruschetta. Try it with a few pieces of burrata, diced cherry tomatoes, a drizzle of raw olive oil and some salt.

No-knead bread with green olives

Easy, rustic and fragrant no-knead bread with green and dark olives. Simple but tasty bread perfect for bruschetta or with hard cheese.

Course bread

Cuisine vegan

Keyword bread with active dry yeast, easy bread, homemade bread, no-knead bread, olives

Prep Time 10

Cook Time 50

Resting time (minimum) 8

Total Time 9

Servings loaf

Calories 212kcal

Ingredients

400 g of all-purpose or bread flour
100 g of wholemeal or rye flour
½ teaspoon of active dry yeast
400 ml of water
½-1 tsp of salt
85 g pitted green olives in brine (drained weight)
2 tbsp of pitted Taggiasca or Kalamata olives in oil

Instructions

Instructions no-knead bread with green olives

The previous evening take a large bowl. Add the two types of flour and salt and mix. The amount of salt depends on how salty your olives are.
Now add half a teaspoon of active dry yeast and 400 ml of water. Stir just to mix all the ingredients. Cover with plastic wrap or a cotton cloth and let rise at room temperature for at least 8 hours (12 hours for me).
The next morning the dough should be swollen and spongy.
Drain both the green olives in brine and the Taggiasca or kalamata olives and slice into rings. Add the olives to the dough and with your hand knead the dough briefly. You just have to mix the olives and give the bread a minimum of shape.
The dough will be sticky so wet your hand whenever you feel you need it. Line a bowl or basket with parchment paper and transfer the bread to it. Sprinkle the surface with some flour or semolina flour. Let it rise for another two hours or until it doubles in volume.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Baking method

For this recipe I used baking in a cast iron pot with a lid. You can use any pot that is suitable for the oven: cast iron, steel or glass. It is important that your pot have a lid. Alternatively, cook directly on the preheated oven tray.
Preheat the oven to 250 °C leaving the pot in it. Once the temperature is reached carefully remove the pan from the oven. Fill it with the bread while holding the parchment paper. Bake for 30 minutes with the lid on. Then lower the temperature to 200 °C and bake for 15 minutes with the uncovered pot (50 min on the baking tray).

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1loaf | Calories: 212kcal

Once the bread is ready and your home is filled with the delicious smell of homemade bread, take it out of the oven and let it cool completely before serving.

lot of love. B.

p.s. If you are looking for some other delicious bread recipes, check out my Parmesan and garlic soft breadsticks (photo below) and No-knead chocolate bread (photo below).