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Kalamata Olive Bread

Brooke Kinabrew
This Mediterranean Kalamata Olive Bread is baked in Dutch oven for a flavorful loaf with a rustic, crackling crust. It is the easiest no-knead bread recipe with kalamata olives generously folded in. Topped with a bit of butter, this bread doesn't last long in our home!
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Servings 10

Ingredients
  

  • ¾ teaspoon active dry yeast
  • 1 ½ cups lukewarm water
  • 2 teaspoons salt
  • 2 cups bread flour
  • 1 cup kalamata olives, chopped

Instructions
 

  • In a medium bowl, combine the yeast and the warm water. Cover with plastic or a kitchen towel and let proof for at least 5 minutes.
  • In the bowl of a stand mixer, add salt and bread flour. Using the paddle attachment, mix on low speed until just combined.
  • Add yeast and water mixture. Mix on low until a shaggy dough forms. Cover bowl with plastic and let dough rise at a warm place for 10 to 24 hours. Inside the microwave - turned off! - is a handy place. (See notes below)
  • Preheat oven to 450 degrees. Place a 4-quart Dutch oven into preheated oven, without lid, for 30 minutes.
  • Turn the dough onto a floured surface and roughly press dough into a flat rectangle. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape. Repeat this step two more times using the remaining olives.
  • With floured hands, shape dough into a ball. Cover dough loosely with plastic wrap. Let dough rest for at least 30 minutes (1-2 hours is ideal) until doubled in size, while your Dutch oven preheats.
  • Once the Dutch oven has preheated for at least 30 minutes, transfer dough ball to Dutch oven. Cover with lid and bake for 30 minutes at 450 degrees. Then remove the lid and allow bread to bake uncovered for another 15 minutes, or until crust is golden brown.
  • Remove from oven and transfer to a wire rack. Allow bread to cool completely before slicing.

Notes

Allowing the dough rest for a longer stretch of time improves the flavor and texture, as this gives the yeast time to take care of both leavening and kneading. However, if you're in a hurry, simply use a whole package of yeast and you can cut down the first rising time to about 6 hours.