See that right there? That there is a crisp, airy bread studded with nuggets of salty goodness. Yup. olive bread. I love olive bread, I do. One thing I don't love about olive bread? How friggin' expensive it is. It was the impetus for my decision to conquer my baking fears and bake bread. That and somehow the flour fairies had visited my house and deposited a bizarrely large collection of flours.
I looked around for a simple, no knead, idiot-proof recipe that a non-baker like me would have no trouble with. After a few trial runs, one with wheat flour (good but a little too earthy for my taste) I honed a super easy minimal step required recipe.
I'm kind of addicted now. Fresh bread for morning toast? You betcha! You could easily omit the olives or go crazy adding seeds and nuts to your liking.
No Knead Olive Bread
1 3/4 cups of room temperature water
1 tsp of yeast, 1 tsp sugar & 1 tsp of salt
4 cups of all-purpose flour (plus 2 tbs extra)
1/4 cup olives pitted and chopped
In a medium or large, non-stick pot add the water, yeast and sugar. Stir. Add the flour (minus the 2 tbs) and salt. Using a wooden spoon mix thoroughly (it will be a bit 'wetter' than most bread dough. Don't add flour. It's meant to be this way!) Let it sit in the pot, uncovered, at room temperature for an hour and a half.
Press the olives between paper towels to remove any surface moisture.
Sprinkle with the 2 tbs flour.
At this point your dough should have some bubbles and be a little puffy. Add the olives and stir the dough again. Cover the pot and put it in the refrigerator for 8-12 hours.
When ready to bake, preheat your oven to 450 degrees. Bake bread for 40-45 minutes.
Let the bread cool in the pot for a few minutes before turning it out onto a baking rack.
That's it. Seriously! Enjoy.