For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother? I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought!
Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!
One of my personal favorite breads? An olive loaf! I don’t use olive in a lot of dishes, and you typically only find this type at restaurants, but it’s just SO GOOD! Rather than just doing a plain ol’ olive bread, I knew we could elevate the flavor by throwing in some roasted garlic. Not just 1 head either, but 2! This approach enables you to really pack on the flavor and the fresh rosemary just brings it all full circle.
What’s great about this bread? Everything! It’s quick, easy, affordable, can be made with just white flour but I tried this one with bread flour, requires no kneading, you can mix up the add ins, you can add in parmesan cheese or nuts if desired, it’s perfect for any season, the olive add a hint of moisture that just makes the texture perfection, has the perfect crust, is buttery soft, has rich notes olives, garlic, hints of rosemary, aesthetically gorgeous, pairs perfectly with a little butter and salt, maybe even some cheese and of course wine!
If you’re not a bread making person, but love a fresh loaf, you have to give this recipe a try. I promise you, you’re going to love this 1 HR No Knead Olive Bread with roasted garlic and rosemary!
Why this recipe is great:
Packed with kalamata olives
Has notes rosemary
Perfect for any season
Made in just 1 hour
Perfection with some cheese and or a glass of wine
Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
Now add the bread flour (you can use reg. white flour), salt and oil. Combine until it comes together. It will be shaggy and sticky. You can add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be.
Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.
Transfer the dough from the bowl to a counter dusted with flour. To ensure that olives are drained well, squeeze with your hands then press with a paper towel. Now work in your drained, chopped olives, chopped roasted garlic, and 1/2 of your chopped rosemary until dispersed into the dough. You’ll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don’t worry you can’t mess this up). The more you touch the dough the more firm the final product will be. Don’t overwork the dough.
Flip it over to where the smooth side is up. Press the remaining rosemary into the outside of the dough along with a little bit of flour. Cover with the towel and let it rise for roughly 20 minutes (or until the oven is preheated)
Heating the dutch oven
Place the dutch oven in the oven. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like. Drizzle the top with olive oil.
Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done the color will be pale. Place it back in the oven without the lid for another 2-5 minutes, or until is golden brown of to your liking.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.
To roast garlic, preheat the oven to 400 degrees, simply cut the top off the entire bulb, drizzle with olive oil and salt and wrap tightly in aluminum foil. Bake for 30-40 mins. Allow to cool before working into the dough.