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#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.
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
ÂĽ cup (50 ml) extra virgin olive oil
2 Âľ 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
ÂĽ cup (50 ml) extra virgin olive oil
2 Âľ 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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ÂĽ 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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ÂĽ 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
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
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
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
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
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
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
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.
