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Bread and baked goods

No-knead green olive bread

Published on 11 April 2020

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Simple bread with little work and a long rise, described as more digestible with little yeast. Make plain, or with black olives, dried tomatoes or herbs. Excellent with cured meats and cheese. I photographed every step for clarity.

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Ingredients

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Method

Introductory photographs from the original

0 steps completed out of 21

  1. Step 1 of 21

    The previous evening, I make dough in 5 minutes, putting flours in a bowl.

  2. Step 2 of 21

    I add salt.

  3. Step 3 of 21

    Yeast, dissolving fresh yeast in water if using.

  4. Step 4 of 21

    Honey warmed in microwave for 5 seconds to make fluid.

  5. Step 5 of 21

    Extra virgin olive oil and water.

  6. Step 6 of 21

    I stir briefly with a spoon.

  7. Step 7 of 21

    I add drained, sliced olives.

  8. Step 8 of 21

    I mix, cover and leave in switched-off oven without light overnight, for 12 to 18 hours.

  9. Step 9 of 21

    After 14 hours, mine tripled, bubbled and became sticky.

  10. Step 10 of 21

    I flour the surface generously and turn out with a scraper.

  11. Step 11 of 21

    I flour top and flatten into a rectangle.

  12. Step 12 of 21

    I fold in thirds, bringing left side to centre.

  13. Step 13 of 21

    Then right side to centre and press gently.

  14. Step 14 of 21

    I bring upper edge towards me to halfway.

  15. Step 15 of 21

    I close like a parcel with other edge.

  16. Step 16 of 21

    I turn seam down, flour if needed and shape a ball.

  17. Step 17 of 21

    I place seam down on a well-floured tea towel, cover and rise another hour.

  18. Step 18 of 21

    After an hour it has risen. 15 minutes before finishing, I heat oven to 250°C with a lidded heatproof earthenware, cast-iron, Pyrex or heavy steel pot inside.

  19. Step 19 of 21

    I carefully remove hot pot and lid and turn dough in, seam up.

  20. Step 20 of 21

    I cover and bake for 30 minutes, then uncover for 15 minutes until coloured.

  21. Step 21 of 21

    After 15 minutes, golden and fragrant. Cool before slicing.

Original source: https://incucinaconlilly.com/2020/04/11/pane-alle-olive-verdi-senza-impasto/

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