How can this amazing authentic-looking Quick & Easy No-Knead Olive Bread be made in your own kitchen? I’m here to testify that it’s true. And it doesn’t require any kneading of the dough. Not even a little. I’m telling you folks …it’s true.
Stay with me as we go through the process together. I’ll do my best to share my limited experience with you and answer your questions as we go. Making homemade bread can be so intimidating. Especially the artisan variety. But really …when we’re finished, you’ll feel confident enough to take this on.
If there are any special tools that are helpful in making this happen, I’ll share that info along the way. But really, there’s no need for expensive equipment. The dough is even be mixed by hand! These are the four ingredients you’ll need to make this awesome bread …water, salt, yeast & flour. That really is all of it.
Thanks to the genius of Dr. Jeff Hertzberg and Zoë François…
Before we get started, allow me to give you some background on this recipe as well as the amazing process. Full credit for this wonderful process goes to the two above mentioned authors of The New Artisan Bread in Five Minutes a Day. This book is packed with recipes, information and helpful advice. I highly recommend purchasing a copy of your own. I am baking my way through a good portion of it and am thoroughly enjoying the process.
Basically …you make a large batch of dough which can be mixed by hand and truly requires no kneading. Let that dough sit at room temperature for two hours, during which time it will grow substantially. Then loosely cover the container and place it in your fridge where it will hang out for up to two weeks. Yes! That’s it! When you want to bake some bread …you grab some, quickly shape it, let it rest for a short time and bake it.
So on baking day, you spend about five minutes hands-on time preparing the dough and before you know it, you’ll have your very own delicious homemade artisan bread.
Before we get into the basics, let’s talk for a moment about flour. I’ve mentioned this in other posts but really – it is worth repeating.
As you guys are most likely aware, several of my loved ones have a considerable intolerance to gluten. I am very grateful that they’ve not been diagnosed with Celiac Disease but their issues are serious enough that they avoid foods containing any trace of gluten. Always. Until recently, that is.
Here’s the thing…
My gluten-sensitive daughter has found that she can eat regular pasta that is imported from Italy. As long as the truly Italian pasta is made with locally grown & harvested wheat products that is then produced there as well. My gluten-intolerant granddaughter (who normally has even more severe reactions to gluten) has been enjoying the same experience.
During a fairly recent stay in Belgium, my daughter found that she was able to indulge in whatever was offered …artisan breads, pastries, locally-brewed beers. All of it with no adverse reaction whatsoever. I know, it seems crazy, but it’s true. It certainly got me thinking in terms of what I can possibly bring to the table. Literally. Following this thought process, I decided that I can use imported flour to make baked goods for them that would normally be off-limits. Makes sense, right?
A brief review of my findings…
Without getting too involved in this post with what I’ve discovered regarding this apparent trend, I will tell you this …there are so many folks out there who tell the same story. There may be less gluten in some varieties of European wheat but that doesn’t seem to be the answer. The frequent use of pesticides such as Roundup, which are readily sprayed on the majority of the US wheat crops, seems to be the more likely culprit. Crops are sprayed in an effort to harvest more efficiently and yield product more quickly, but the active ingredient contained within, Glyphosate, has been undeniably linked to the huge spike in gluten sensitivity and diseases like Celiac in recent years. If you are trying to avoid Glyphosate (which is always advisable) in your locally available whole grains & flours, check this out for some good information.
There’s a great article…
The Real Reason Wheat is Toxic (it’s not the gluten) written by Sarah Pope, The Healthy Home Economist. It’s worth taking a few minutes to check it out. In her research, she has found that the current epidemic of gluten-intolerance may not be simply genetic in nature. We need to seriously consider the probable environmental causes.
As I travel down this rabbit hole, researching this phenomenon, I will gladly share my findings with you. And please keep in mind that I am not advising anyone to eat something that may cause issues for them. I am simply sharing with you what my family has personally experienced and what I have learned in my small amount of research.
I’ve been testing out some of my recipes lately with really good-quality imported flour. With great success. So far, I’ve been very pleased with Caputo of Naples, Italy. Their non-GMO wheat is locally grown and harvested with no trace of the toxic glyphosate that is prevalent in conventional US wheat. And it is readily available on Amazon. Gotta love that.
Since this post was originally published, I’ve found an awesome flour that is grown and processed here in the US. The Sunrise Flour Mill is located in Minnesota and even though I haven’t seen it in any stores in my area, it’s usually available on Amazon. Also, you can easily order directly from them. Their ordering process is well designed and the shipments typically arrive within the week. They produce exclusively organic heritage grains and privately test their wheat for the presence of glyphosate.
Let’s get back to making this amazing Quick & Easy No-Knead Olive Bread.
Your short list of ingredients –
- Lukewarm water
- Granulated yeast
- Kosher salt
- Unbleached all-purpose flour
- Kalamata olives – pitted & halved
To get started, we’ll be making a big batch of bread dough. It really does come together with just what you see here. You’ll just use a large sturdy wooden spoon or a Danish dough whisk, as I’ve used here. Less clean-up always works for me.
Another important factor…
It really is critical that you measure the flour carefully. The best way to accurately determine the amount by volume is to reach into your flour bin with your measuring cup, scoop up a full measure in one swoop then sweep it level with a knife. Personally, I find that measuring by weight in grams on my digital food scale is the foolproof way to get it right each and every time. Also, keep in mind that it does matter what particular flour you are using when it comes to measuring by weight. In this recipe, the weight quoted is specific to Antimo Caputo All-Purpose Flour.
You’ll need a large container to mix and hold the dough.
The yeast and salt are added to the lukewarm water. After a quick stir, the flour is mixed in. As I mentioned earlier …pretty darn easy, right?
After the initial mix, the dough needs about two hours to rise at room temperature. When it is finished it will begin to “flatten” on the top. Do not punch down the dough! With this method, you’re trying to retain as much gas in the dough as possible. Also, you never knead this dough.
For this presentation, I used a large glass bowl so that you could visualize the growth of the dough. Really …checkout the growth of this “literally thrown together” dough after just two hours at room temperature.
Crazy, right? And the best news is that this dough is designed to thrive in your refrigerator.
It can hang out there for a full fourteen days. The longer it’s refrigerated, the more full the flavor. It tends to take on notes of sourdough in the second week.
Bread made from dough that’s been stored for just a day or two won’t taste the same as a loaf made from dough that’s been stored for twelve or thirteen days. Some folks have been known to have staggered batches hangin’ out in their fridge so that they are never baking with brand-new dough. Not a bad idea.
Once the dough is prepared, it can be used to make a variety of homemade goods. Like this amazing Quick & Easy No-Knead Artisan Bread…
If you want a whole batch of olive dough, just mix a cup of halved olives into the initial mix. Personally, I prefer to roll the olives into each single loaf on baking day so that I have the option to make whatever type of bread we happen to be in the mood for at that time.
Let’s move on to baking day…
Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour. Pull up and cut off a piece of dough weighing about 16-ounces. I sometimes like to make my loaves of bread a bit larger using about 21-ounces or so of dough for each one. One batch makes 4 loaves that start off with about 16-ounces of dough each. If you prefer larger loaves, simply make the adjustment in the volume keeping in mind that the resting time and baking time will be slightly increased as a result.
Using your hands and a rolling pin, flatten the dough to a thickness of 1/2-inch. Cover the surface with the olives and roll up to seal the dough. Crimp the ends shut and tuck them under to form a round or oval loaf. Cover with an overturned bowl or plastic wrap and allow it to rest for 90 minutes on parchment paper.
You most likely won’t notice much “rise” during this resting period but a considerable amount of rising will take place during the baking process. That is referred to as “oven spring.”
While your dough is resting, it’s time to make a decision on what method of baking you will be using to make your Quick & Easy No-Knead Olive Bread.
- Bake on a preheated baking (pizza) stone with a nearby metal tray holding water for steam.
- Bake in a parchment paper-lined preheated Dutch oven – my go-to method.
If using a baking stone…
Place it near the middle of the oven and place an empty metal broiler tray on any shelf that won’t interfere with rising bread. Never use a glass dish …it can shatter when the water is added. Preheat the oven to 450°F. Give the stone at least 20 to 30 minutes to fully heat through. The loaf is then carefully placed, with the parchment paper, on the preheated stone. Carefully pour about one cup of hot tap water into the broiler tray and very quickly close the oven door. It is important to trap the steam within the oven. Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch. If you prefer a very crispy bottom crust, pull the parchment paper from under the bread after the first 20 minutes of baking.
If using the method of baking in a preheated Dutch oven…
Preheat a lidded Dutch oven for 45 minutes at 450ºF. Carefully remove the hot lid and place it on a rack nearby. Please be careful – it is super hot! Use the piece of parchment paper as handles and carefully lower the formed dough-topped parchment paper into the preheated pot. Carefully grab that hot lid and cover the Dutch oven to trap the heat and steam within. No need for a steam bath with this method. Remove the lid after the first 20 to 25 minutes and continue to bake uncovered until the crust is richly browned.
Both of these methods produce a delicious loaf of crusty rustic bread with a moist chewy interior. It’s really a matter of personal preference. I usually lean towards using the Dutch oven technique. I find that it is somewhat easier and the crust seems to have a bit more character.
For a shiny chewy crust, paint the surface of the loaf with a cornstarch wash. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.
After a short stint in a very hot oven, you will have the most amazing Quick & Easy No-Knead Olive Bread.
Be sure to allow your bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.
quick & easy no-knead olive bread
Adapted from The New Artisan Bread in Five Minutes A Day
This dough is easily mixed by hand then stored in your fridge so that you can make a loaf of delicious homemade bread any day of the week.
Ingredients
- 3 cups lukewarm water (100°F) or below (680 grams)
- 1 tablespoon granulated yeast (10 grams)
- 1 to 1 1/2 tablespoons kosher salt, to taste (17 to 25 grams)
- 6 1/2 cups all-purpose flour, using the scoop & sweep method (910 grams)
- 1/4 cup kalamata olives, pitted & halved (or quartered, if extra large)
Instructions
Mixing & Storing the Dough
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Warm the water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C) or slightly below.
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In a very large bowl or a 6-quart container with a lid, mix the yeast & salt with the warm water. Don’t worry about getting the yeast to dissolve.
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Add the flour to the water mixture all at once, then use a spoon or dough whisk to mix until the flour is completely incorporated and you have a lumpy dough. As you're mixing the dough, it may become too difficult to incorporate all the flour with the spoon. At that point, just use very wet hands to bring the mixture together. But do not knead the dough! It’s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. And be certain that there are no dry patches of flour.
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Loosely cover the container and let the dough hang out at room temperature until it begins to rise considerably. It will collapse or flatten a little on the top in about 2 hours.
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At that point, stash the container of dough in the fridge with a loose cover. Don't seal it for the first few days. It is important to allow the gases to escape during that time. After a few days, you can tightly cover it.
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You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough for at least 3 hours or overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again—that’s normal. Whatever you do, do not punch down this dough. You’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves.
Mark your container with the date so that you're certain to use the dough at some point within 14 days.
Preparing the Dough on Baking Day
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Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour. Pull up and cut off a piece of dough weighing about 16-ounces.
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Using your hands and a rolling pin, flatten the dough to a thickness of 1/2-inch. Cover the surface with the olives and roll up to seal the dough. Crimp the ends shut and tuck them under to form a round or oval loaf. Cover with an overturned bowl or plastic wrap and allow it to rest for 90 minutes on parchment paper.
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Choose which method you'll be using to bake your Artisan Bread.
Baking on a Preheated Stone with Steam
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Preheat the oven to 450°F. Place your baking stone (or overturned metal tray) near the middle of the oven and place an empty metal broiler tray on any shelf that won’t interfere with rising bread. Never use a glass dish …it can shatter when the water is added. Give the stone at least 20 to 30 minutes to fully heat through.
-
Paint the surface of the loaf with a cornstarch wash (see Recipe Notes) or water. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.
-
Carefully place the prepared loaf, with the parchment paper, on the preheated stone. Carefully pour about one cup of hot tap water into the broiler tray and very quickly close the oven door. It is important to trap the steam within the oven. Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch. If you prefer a very crispy bottom crust, pull the parchment paper from under the bread after the first 20 minutes of baking.
-
Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.
Baking in a Parchment Paper-Lined Preheated Dutch Oven
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Preheat a lidded Dutch oven for 45 minutes at 450ºF.
-
Paint the surface of the loaf with a cornstarch wash (see Recipe Notes) or water. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.
-
Carefully remove the hot lid and place it on a rack nearby. Please be careful – it is super hot! Use the piece of parchment paper as handles and carefully lower the formed dough-topped parchment paper into the preheated pot. Cautiously grab that hot lid and cover the Dutch oven to trap the heat and steam within. No need for a steam bath with this method.
Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.
Remove the lid after the first 20 to 25 minutes and continue to bake uncovered until the crust is richly browned.
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Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.
Recipe Notes
Cornstarch Wash: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with a fork. Boil until the mixture appears glassy. Any unused wash will keep in the refrigerator for 2 weeks.
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Ready to try your hand at homemade bread?
