#IsolationBaking recipe # 48
No-Knead Olive Oil Bread with Olives
This great & simple recipe makes enough dough for four 1-pound loaves. Perfect for pizza, focaccia (will share a recipe) or olive bread. Store in the refrigerator for up to 2 weeks. Works fine chilled.
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No-Knead Olive Oil Bread with Olives
This great & simple recipe makes enough dough for four 1-pound loaves. Perfect for pizza, focaccia (will share a recipe) or olive bread. Store in the refrigerator for up to 2 weeks. Works fine chilled.
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1 ½ tablespoons (15 grams) active dry yeast
1 ½ tablespoons salt
1 tablespoon sugar
¼ cup (50 ml) extra virgin olive oil
2 ¾ cup (650 ml) lukewarm/tepid water
6 ½ cups (975 grams) flour (I used bread flour type 55, you can use all-purpose)
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1 ½ tablespoons (15 grams) active dry yeast
1 ½ tablespoons salt
1 tablespoon sugar
¼ cup (50 ml) extra virgin olive oil
2 ¾ cup (650 ml) lukewarm/tepid water
6 ½ cups (975 grams) flour (I used bread flour type 55, you can use all-purpose)
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¼ cup high-quality pitted olives, whole, or if large sliced or coarsely chopped - I used Greek-style black olives
1 tablespoon Za’atar seasoning (dried ground Za’atar, sesame seeds, spices, salt, olive oil), or toasted sesame seeds, pumpkin seeds, etc
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¼ cup high-quality pitted olives, whole, or if large sliced or coarsely chopped - I used Greek-style black olives
1 tablespoon Za’atar seasoning (dried ground Za’atar, sesame seeds, spices, salt, olive oil), or toasted sesame seeds, pumpkin seeds, etc
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Flour for work surface
Olive oil for brushing the loaf
Combine the yeast, salt and sugar in a very large mixing bowl. Add the olive oil and the lukewarm water.
Stir in the flour with a wooden spoon until completely blended. If you have trouble getting the last bit of
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Flour for work surface
Olive oil for brushing the loaf
Combine the yeast, salt and sugar in a very large mixing bowl. Add the olive oil and the lukewarm water.
Stir in the flour with a wooden spoon until completely blended. If you have trouble getting the last bit of
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flour to blend in, use your wet hands.
Cover the bowl with plastic wrap (not air tight) & allow to stand at room temperature for 2 hours, until the dough has risen & then collapses or flattens on top.
The dough can now be used immediately or stored in the bowl covered
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flour to blend in, use your wet hands.
Cover the bowl with plastic wrap (not air tight) & allow to stand at room temperature for 2 hours, until the dough has risen & then collapses or flattens on top.
The dough can now be used immediately or stored in the bowl covered
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with plastic wrap or a lidded (not air tight) container for up to 2 weeks. It is easier to work with when chilled.
For one loaf of Olive Bread you need 1-pound (500 g – size of a grapefruit - 1/4 of the dough) portion of the Olive Oil Dough
Dust the surface of the
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with plastic wrap or a lidded (not air tight) container for up to 2 weeks. It is easier to work with when chilled.
For one loaf of Olive Bread you need 1-pound (500 g – size of a grapefruit - 1/4 of the dough) portion of the Olive Oil Dough
Dust the surface of the
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refrigerated dough with flour & cut out a grapefruit-sized piece and shape into a round.
Using a rolling pin on a floured work surface, flatten the dough to a thickness of ½ inch.
Spread the olives evenly over the surface, leaving about an inch around the edges
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refrigerated dough with flour & cut out a grapefruit-sized piece and shape into a round.
Using a rolling pin on a floured work surface, flatten the dough to a thickness of ½ inch.
Spread the olives evenly over the surface, leaving about an inch around the edges
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olive free. Dust with about half the Za’atar, if you desire, or whatever dried herbs or seeds you like.
Roll the dough up around the olives and shape it into a smooth ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball
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olive free. Dust with about half the Za’atar, if you desire, or whatever dried herbs or seeds you like.
Roll the dough up around the olives and shape it into a smooth ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball
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as you go. Place the ball of dough on a parchment or oven-paper lined baking sheet, cover loosely with plastic and allow to rest for 1 hour. It will rise slightly.
Preheat the oven to 450°F (230°C). Gently brush the entire surface of the dough with olive oil and dust
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as you go. Place the ball of dough on a parchment or oven-paper lined baking sheet, cover loosely with plastic and allow to rest for 1 hour. It will rise slightly.
Preheat the oven to 450°F (230°C). Gently brush the entire surface of the dough with olive oil and dust
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with the remaining Za’atar or seeds of your choice. Make slashes across the top of the bread using a serrated or very sharp bread knife. Bake the bread for about 35 minutes until deep golden brown.
The remaining dough will make 3 more loaves which you can fill or flavor
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with the remaining Za’atar or seeds of your choice. Make slashes across the top of the bread using a serrated or very sharp bread knife. Bake the bread for about 35 minutes until deep golden brown.
The remaining dough will make 3 more loaves which you can fill or flavor
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as you like.
Enjoy a very happy holiday.
Please spread the word about my #IsolationBaking recipes.
Stay safe, stay home, stay well.
as you like.
Enjoy a very happy holiday.
Please spread the word about my #IsolationBaking recipes.
Stay safe, stay home, stay well.
