Olive Bread In A Dutch Oven

My oven takes 35 minutes to reach 450. Cover with plastic wrap. Let sit for about 1 1 1 2 hours.

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Return to the oven and bake covered for 30 35 minutes at 450 f.

Olive bread in a dutch oven. The dough will be wet and shaggy. Place in a parchment paper lined bowl not wax paper and cover with a towel. Ingredients 3 cups 360 gr bread flour teaspoon active dry yeast 2 teaspoons kosher salt 1 cup 332 ml lukewarm water between 100 110 f degrees 1 cup chopped kalamata olives drained well. Cover the bowl in plastic wrap and let it rest in a warm spot in your kitchen for 10 18 hours.

The dough should have doubled in size be very sticky and full of air bubbles. Carefully place the dough ball in the dutch oven and make three or four cuts in the top of it with a sharp knife. Stir in water and olive oil with a wooden spoon until dough is well mixed and flour is fully incorporated. Drizzle the dough with the remaining teaspoon of olive oil sprinkle with the remaining 1 teaspoon cornmeal and place the lid on the dutch oven pot.

About a half hour before dough is ready place the empty dutch oven with its lid on into the middle of the oven and preheat the oven to 500ºf. You should see a web. When the bread is ready done rising carefully take the heated dutch oven out of the oven set it on the stove or a heat proof surface and uncover it. Transfer dough to a floured surface.

Ingredients 2 cups lukewarm water between 90 110 f 30 40 c 1 envelope active dry yeast 4 cups all purpose flour lightly packed and leveled off plus more for dusting 1 teaspoons kosher salt 1 teaspoon olive oil. In a large bowl combine flour yeast salt rosemary and thyme. Let stand on counter top for 2 hours. Mix the warm water 110 f flour salt and yeast together with a wooden spoon in a large bowl.

Tips for making dutch oven olive bread. After 1 1 2 hours place a 5 quart dutch oven with lid in a cold oven and preheat to 450 f.