Olive Oil Knead Bread

Ingredients 3 1 4 cups 770 milliliters lukewarm water 1 4 cup 60 milliliters extra virgin olive oil 1 tablespoon dried instant yeast not rapid rise 4 1 2 teaspoons kosher salt 2 tablespoons granulated sugar 7 1 2 cups 36 ounces.

Olive oil knead bread. 1022 grams unbleached all purpose flour plus more for dusting. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10 12 hours. When you re ready to bake grab a hunk of dough you determine how much depending on what you re planning on making. Then let the dough rest for 30 minutes to an hour.

While the oven is pre heating add the fresh rosemary leaves to the bread as well as the green olives if using. On a pizza. Flour hands and carefully remove the dough from bowel. Mix in the flour use a spoon.

An olive bread recipe based on one of my most popular recipes on the blog. Then place dough in the dutch oven. Add the water and olive oil and stir with a large spoon until the flour is completely incorporated. In the morning preheat the oven to 450 f 230 c and place a 4 to 6 quart heavy covered pot cast iron enamel or ceramic inside until you reach the desired temperature or ideally for 30 minutes.

The dough will be wet and sticky. Stir in 2 cups of the flour in order to make a soft ball. 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. Add 1 2 tablespoons of olive oil.

This kalamata olive bread recipe is rustic crusty and simply divine. Instructions mix the yeast salt sugar and olive oil with the water into a big 5 or 6 qt. Prepare your bread tins by spreading some olive oil in the tin and place your doughs in them. Line dutch oven with parchment paper.

Knead 2 or 3 more minutes to incorporate olive oil. Knead until dough is soft smooth and elastic 1 to 2 more minutes 7 to 8. In a large bowl mix together the warm water 110 degrees yeast sugar salt and olive oil. Repeat with 1 more tablespoon oil.

This is the trickiest part of the recipe. Place kneaded dough in a medium size greased bowl. The olives give this 5 ingredient homemade bread a burst of savory briny flavor and beautiful pop of color. You may need to get your hands in there to finish mixing in the flour.

I take a rubber spatula and gently scrape the dough from the sides of the bowl. Let it rest for about 45 min. If dough seems too sticky knead in a little more flour.