Your bread will be done once the top is browned. Cover and bake for 30 minutes, then remove cover and bake for 15-20 minutes more. Remove baking dish from oven and transfer the dough, still on the parchment, into the dish. Optional: using a lame or very sharp knife, score the top of the loaf with the design of your choosing. Transfer dough to parchment paper seam side down and let it sit until the oven is pre-heated (~20 minutes). Adding more flour as needed, gently fold the dough into itself several times just until a flour-covered ball is formed. While the oven is preheating, transfer dough to a floured surface. At this point the dough should be puffy and have risen to almost level (or higher) with the top of the bowl. When you're ready to bake your bread, preheat oven to 450° with a Dutch oven or covered baking dish inside the oven (*see notes). The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.Ĭover and let rise somewhere warm until it has doubled in size (*see note). Make a well and add water and yeast together with remaining ingredients to the bowl and mix together just until combined.
While the yeast is activating, stir together flour and salt (and oregano if using) in a large mixing bowl.
No knead artisan bread recipes plus#
No-Knead Olive Artisan Bread Ingredients:ģ cups bread flour, plus more for dustingġ cup olives, pitted, dried and roughly choppedĪdd the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. My best advice? Try it toasted, slathered with mayo then topped with sliced tomatoes, a good drizzle of olive oil, lots of flaky salt and crushed pepper the next time you’re craving tomato toast! Like my other artisan bread recipes, this overnight olive loaf is still super easy to make and requires only a handful of extra ingredients. And served with tomato pastas and savoury soups? A dream team! It’s so delicious served with good quality olive oil and/or balsamic vinegar while it’s still warm.
This recipe builds on my basic 4-ingredient, no-knead Everyday Artisan Bread recipe and inspired my reader favourite Green Olive and Rosemary Artisan Bread Recipe. Chewy with a hard crust, this loaf is deliciously seasoned with oregano, super simple to make and pairs perfectly with rich, tomato-based pasta sauces and hearty soups. Is there anything that feels more like home than the smell of fresh bread baking in the oven? I just love a good savoury loaf to accompany a weekend lunch or dinner and this easy, no-knead olive artisan bread is one of my favourites.
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