Transform your kitchen into an artisan bakery with this No Knead Olive Bread recipe. With minimal effort you can create a rustic loaf that's golden, crunchy, and bursting with the briny goodness of olives.
The secret? It’s all about creating a high-hydration dough, which means while working it, the dough will be sticky, but don’t let that scare you, it's actually a good sign. Best of all, you don’t need to get your hands messy or invest in a stand mixer. Time does all the hard work, allowing the dough to rise and the flavours to develop naturally.
What makes this bread extra scrumptious is the mix of kalamata and green olives, which add a variety of textures and a rich, briny Mediterranean flavor.
This recipe is so simple that even beginners to bread-making can’t mess it up. It’s foolproof, flavourful, and will fill your kitchen with the most irresistible aroma as it bakes. Trust me, your guests will be begging for the recipe, never guessing how effortless it really was to make!
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/no-knead-olive-bread/
#bread #recipe #vincenzosplate
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INGREDIENTS:
50g/ 1.7oz pitted Kalamata olives
100g/ 3.5zoz pitted green olives
400g/14oz 00 flour
7g/ 0.2oz dry yeast
1 Tbsp of salt
300ml / 1.2 cups of water
METHOD:
1) Break the olives into small pieces using your hands or cut them with a knife.
2) In a large bowl, combine the flour, salt, and yeast. Mix using your hands, or with a wooden spoon/spatula.
3) Pour in half of the water and mix until combined. Add the olives, then pour in the remaining water. Continue mixing thoroughly until no dry flour remains.
4) Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
5) After 6 hours, transfer the bowl to the fridge and let the dough rest overnight.
6) The next day, remove the dough from the bowl using wet hands and transfer it to the counter or a wooden chopping board.
7) Wet your hands again and fold the dough several times. After folding, shape the dough into a large ball and place it on a sheet of baking paper.
8) Line a large bowl with a tea towel or cloth and place the dough (with the baking paper) inside. Cover the bowl and let the dough rest for 2 hours.
9) After the first hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to heat for at least 1 hour.
10) Once the dough has rested for 2 hours, carefully remove it from the bowl, keeping it on the baking paper. Use a knife to make a cross-cut on the top of the dough.
11) Transfer the dough, along with the baking paper, into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes at 230°C (446°F).
12) After 30 minutes, remove the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an additional 15–20 minutes, or until the crust is golden brown.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to No Knead Olive Bread
0:15 Ingredients of No Knead Olive Bread
0:50 Chop the Olives
1:05 Mix All the Ingredients
2:42 Cover and Rest
3:38 Reinforce the Dough
5:16 Transfer the Dough and Rest
5:42 How to Bake No Knead Olive Bread
7:54 How to Serve No Knead Olive Bread
9:26 Time to Eat the No Knead Olive Bread, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).