Buffet Olives - Homemade No-Knead Olive Bread - The largest Table Olive producer in South Africa

LOADING

Homemade No-Knead Olive Bread

INGREDIENTS

3 cups bread flour 1/4 teaspoon active dry yeast 2 teaspoons salt 1 1/3 cup lukewarm water 1 cup chopped Buffet Pitted Calamata Style Olives

METHOD

1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl. 2. Pour in 1 1/3 cups lukewarm water. 3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.) 4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard) layer at the top of the dough. Don’t be alarmed by that. 5. Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. 6. Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. 7. Towards the end of the rising time place your dutch oven in the oven and pre-heat it to 230°C. 8. When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown. 9. At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

4

INGREDIENTS

3 cups bread flour 1/4 teaspoon active dry yeast 2 teaspoons salt 1 1/3 cup lukewarm water 1 cup chopped Buffet Pitted Calamata Style Olives

METHOD

1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl. 2. Pour in 1 1/3 cups lukewarm water. 3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.) 4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard) layer at the top of the dough. Don’t be alarmed by that. 5. Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. 6. Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. 7. Towards the end of the rising time place your dutch oven in the oven and pre-heat it to 230°C. 8. When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown. 9. At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.