No Knead Olive Bread

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, yeast, salt, oregano and garlic powder.
2. Stir in the chopped olives, then pour in the water and mix gently. Keep working until all the flour is moistened; the dough will be sticky, so mix by hand, not with a mixer. Shape into a rough ball in the bowl.
3. Cover tightly and leave at room temperature for 2 to 3 hours, until nearly doubled, sticky on the sides and full of bubbles.
4. For best flavour, refrigerate the covered risen dough for at least 12 hours and up to 3 days (a couple of hours also works). It may puff up and deflate after 2 days, which is normal.
5. Dust a large nonstick baking sheet with flour and/or cornmeal. Turn the dough onto a floured surface, shape into a ball with floured hands, place on the sheet, cover loosely and rest for 45 minutes.
6. While the dough rests, preheat the oven to 425°F (218°C).
7. Score the top about 1/2 inch deep with a slash or X. Reshape into a ball with floured hands if it has flattened.
8. Optional for a crispier crust: place a shallow metal or cast iron pan on the bottom rack, then carefully pour in 3 to 4 cups of boiling water. Put the dough on a higher rack and shut the oven quickly.
9. Bake in the centre of the oven for 35 to 40 minutes, until golden brown. The bread is done when it sounds hollow when tapped, or when the centre reads 195°F (90°C) on an instant-read thermometer.
10. Cool for at least 10 to 20 minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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