Olive Bread Recipe No Dutch Oven

200g 20 whole wheat bread flour. And 2 tbs olive oil plus a bit of fresh pepper. Olive oil and or coarse salt optional.

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2 tsp herbs de provence.

Olive bread recipe no dutch oven. Stir in water until it s well combined. 800g 80 white bread flour. 730g water and 50g h2o in reserve for after you add the salt step 5 in method below 3 cups pitted olives i did 2 cups kalamata and 1 cup green loosely chopped. In looking for an olive and cheese bread i found your great recipe.

Return the dutch oven to the oven and bake the bread covered for 30 minutes. Very nice crumb and excellent flavor. Preheat oven to 450 f degrees. Turn the dough onto a floured surface and roughly press the dough into a flat rectangle.

Cover with plastic wrap and let stand at room temperature for 3 hours. Place a large 4 7 quarts dutch oven plus the lid in the oven. When oven reaches 450 dough has stood for 2 hours carefully using oven gloves lift the parchment paper and dough from the bowl and place gently into the hot pot. After 3 hours dough will become puffy and dotted with bubbles.

Chopped comte cheese with 2 3 c. Preheat your oven to 204 c for about 10. Sprinkle 1 3 of the chopped olives on top and fold the dough once hiding the olives and pressing down again to form another flat shape. The pot is hot enough when the oven reaches 450 f degrees.

Transfer it to a well floured surface and sprinkle dough. Place a 4qt dutch oven into the preheated oven without the lid for 30 minutes. 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. Add your cast iron pot to the oven as it s heating and heat it as well until it s at 450 f degrees.

After 30 minutes remove lid and parchment paper. Then let the dough rest for 30 minutes to an hour. 3 cup s all purpose flour plus extra for flouring surfaces 2 teaspoon s kosher or coarse salt 1 tablespoon finely chopped fresh rosemary 1 teaspoon active dry yeast 1 1 2 cup s warm water 1 tablespoon extra virgin olive oil plus extra for oiling the bowl 1 cup pitted kalamata olives. I added about 2 3 c.

Prepare your bread tins by spreading some olive oil in the tin and place your doughs in them. Use oven mitts as to not burn yourself. Return uncovered to oven and bake about 10 more minutes. Parchment paper goes in the pot too cover and bake for 30 minutes.

After proofing i formed the dough into two flat loaves and baked on parchment paper baking sheet at 375 for 45 min. Combine flour yeast and salt in a large bowl.