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cup warm water (for the starter)
teaspoon active dry yeast (for the starter)
cup bread flour (for the starter)
teaspoon active dry yeast
tablespoons butter, softened and cut into cubes
cup whole olives, pitted
Make the starter: In a small bowl, whisk together water and yeast until the yeast is dissolved, Stir in flour, cover and let sit 30 minutes.
In the bowl of a stand mixer, mix together water, sugar and yeast until yeast is dissolved. Add butter, flour, salt, olives and starter. Mix until all ingredients are just combined. Pour dough into a lightly greased bowl, cover and let rise until doubled, about 30 minutes.
Pour out risen dough on a lightly floured surface. Divide in half and shape each piece into a loaf about 3 x 8 inches. Place each loaf on a baking stone or a parchment-paper lined baking sheet, cover and let rise 30 minutes.
Preheat oven to 400°F. When dough is risen, use a serrated knife to slice diagonal lines across the top of the loaves. Mist tops with water and bake about 30 minutes, or until a dark brown on the top.
Remove from oven and allow to cool completely on a cooling rack before slicing or serving.
More About This Recipe
- The next time you're at a holiday party or at Grandma's house for Christmas, take a second look at the cheese and crackers plate. You know it's there. There's ALWAYS a cheese and crackers plate. And generally, it seems to be the one unwelcome guest at the hors d'oeuvres table.
There is a solution. It's called Olive Bread.
Though it might be mildly uncouth to abduct someone else's perfectly crafted cheese and crackers plate and spruce it up yourself, the next time you're in charge of the infamous dish or are planning to host your own holiday party, make this Olive Bread and use it in place of the cardboard-like crackers. (Trust me, even if people are eating the crackers, they probably aren't enjoying them. Just saying. Constructive criticism, my friends.)
For Thanksgiving this year, I made this Olive Bread, sliced it thin, toasted it and placed it alongside cut-up cheese and crackers (okay, yes, guilty. I still provided crackers). It was a hit! The simple flavor with chunks of salty olives and a mildly crusty crust made it a more exciting vehicle by which to eat its complementary cheeses.
What's also nice about this recipe is it's good with things other than cheese. If you've got a cream cheese spread or your favorite dip on hand, this bread will be a perfect partner. It's pretty easy to make too, and just a few ingredients makes two substantial loaves. Use regular pitted black olives, Kalamata olives, even try a medley of green olives and pimientos for a festive look, depending on what kind of olive-y flavor you want.
It's time to make the cheese and crackers -- er, Olive Bread -- plate feel welcome again.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Mediterranean Black Olive Bread
This Mediterranean Black Olive Bread is one of the most popular recipes here on the site! Crusty, chewy and so delicious. And the best part? This is a no-knead bread, so no need to work those biceps!
(This post is sponsored by my friends at Mezzetta , but my love for their olives is all my own! ❤️)
Okay, let’s get all of your “Olivia likes olives” jokes out of the way. Ready? Go!
Good! Now we can move forward and talk about this delicious Mediterranean Black Olive Bread, because I’ve been OBSESSED with it. As in, “I’ve made this bread twice in the past 7 days” obsessed!
Seriously, who buys bread from the supermarket when you can make this at home? (Actually, me! I buy a lot of bread… But that doesn’t help my case, does it?)
And before you start freaking out at the slightest idea of baking homemade bread, let me throw some words your way:
- Only 5 ingredients.
- No knead (You haven’t been to the gym in months and don’t have the muscles to knead bread? Don’t worry, me neither!)
- Made with the aid of your standing mixer. (You can definitely do it by hand, no muscles necessary, but let me be lazy and make my Kitchen Aid work a little.)
- No special tools other than a dutch oven.
I don’t know about you, but the smell of baking bread coming out of the oven is one of my favorite smells in the whole world, along with the smell of freshly laundered clothes and freshly brewed coffee.
Plus the olives take it up a notch making the whole apartment smell like pure heaven! It invokes all sorts of feelings deep inside me, like coziness, happiness and love. ❤️
Call me a hippie, but baking someone homemade bread is the ultimate love gesture, don’t you think? Maybe it’s the sharing nature that is inherent to every loaf of bread – after all, who eats a whole loaf of bread by themselves? (Answer: me!?) – or maybe it’s the passion that goes into the baking itself, because nobody bakes bread because they have to (unless they are a professional baker).
Not to mention people think you are a genius when they taste homemade bread. And it turns out that all you did was mix 5 ingredients in a bowl, walked away for 10 hours, came back to put the bread in the oven and the oven did all the rest of the work! And now people think you’re some sort of Ina Garten? I’ll take it!
And because of all that, I think the holiday season is the best time to make bread. It doesn’t matter if it’s because you are having neighbors for a cup of coffee in the afternoon or to serve at your Thanksgiving or Christmas feast, a loaf of crusty homemade olive bread just makes people feel like they are special.
I’m sure that by now you’ve noticed how much I love Mezzetta products , after all they’ve appeared on this blog a handful of times.
Mezzetta sources the finest fresh produce from the sun-drenched soils of California, Italy, Spain, France, and Greece and prepares them according to Italian family recipes at its state-of-the-art production facility in the Napa Valley. No wonder they are the leading producer of glass-packed peppers, olives, and specialty foods in the United States.
Whether you are looking for a quick healthy snack or gourmet ingredients for your favorite dishes—reach for a jar of Mezzetta specialty foods at your local grocery store and see the difference a little love of food can make.
I know it makes a whole lot of difference in this black olive bread!
What makes this bread so incredible is the fact that a virtually foolproof recipe produces a fine-bakery quality loaf. I really think bakers were holding on to this secret for ages (probably hidden with the Da Vinci code in the Vatican, or something!) so they could keep their jobs!
The only challenge here is the patience to wait for the long, slow fermentation, which is critical for a light, flavorful loaf with an enviable, crackling crust. But it’s so worth it, you gotta believe me!
Seriously, make this! Make this NOW! It will blow your mind. And maybe you’ll love it so much that a Mediterranean black olive bread will be your new holiday tradition
Rosemary Olive Oil Bread
The olive oil in this bread makes it quite tender, while rosemary's piquant fragrance makes slices of this loaf ideal for hearty sandwich fillings. Mark Bittman shared this recipe with us in the Holiday 2018 issue of Sift Magazine.
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast or active dry yeast
- 1 1/4 teaspoons (8g) salt
- 1/3 cup (67g) olive oil
- 3/4 cup (170g) water + more as needed
- 1 to 2 tablespoons chopped fresh rosemary, to taste
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch.
Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth. Place in a bowl, cover, and let rise until doubled, about 2 hours.
When the dough has risen, deflate it and shape it into a round ball (boule). Flour a brotform or line a bowl with a well-floured kitchen towel and place the loaf into it, seam side up. Cover and let rise for 1 to 2 hours, until puffy.
When the dough is almost fully risen, preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet.
When you're ready to bake, turn the dough out onto a peel or a parchment-lined baking sheet. Dust the top with flour and slash the top.
Slide the loaf onto the baking stone. Carefully pour 1 cup (227g) hot water into the skillet to create steam and immediately close the oven door.
Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack.
Remove the bread from the oven and cool it on a rack.
Store the bread, well wrapped, on the counter for up to three days. Slice and freeze for longer storage.
How to make olive bread
1 Measure the ingredients
2 Mix together
After you’ve measured it all out, the next step is to mix all the ingredients together. You can do this with your hands, a wooden spoon or a dough hook on an electric mixer. Obviously I used the dough hook as it cuts down the kneading time (yes the olives should be in there too).
3 First knead
Once all the ingredients have come together, turn the dough onto a well-floured surface and knead it until it’s smooth and elastic. It takes about 10 minutes if you’re doing it all by hand and just a few minutes if you started with the dough hook.
If you have a silicone mat, I recommend using it for this. It makes cleaning up so much easier and you can bake the bread on it as well.
It doesn’t say in the recipe to cover the dough while it rests but I thought it best. Cover it with a large bowl and leave it to rest for 45 minutes or until it doubles in size.
5 Knead number two
Here’s what mine looked like after the 45 minutes. Then you need to knock it down and knead it again for 5-10 minutes then cover and rest for another 30 minutes.
6 Shape it
After the 30 minutes rest, that’s it for the hard work. Now, shape the dough into a ball and place it in a well-floured piece of fabric (I used a tea towel) and leave it until doubled in size. I left mine for 20 minutes. While it’s taking its final rest, place a baking dish of water in the bottom of your oven and pre-heat it to 210C fan-forced.
7 Prep for the oven
Lightly oil the baking tray then sprinkle it with the corn meal (or polenta).
You might also like 30 minute bread.
8 Bake it
Turn the dough out of the cloth onto the tray. Bake the loaf for 15 minutes at 210C then reduce the temperature to 170C and bake for a further 30 minutes.
9 Let it cool then eat
Isn’t it beautiful?! Place your olive bread on a wire rack to cool or straight in the bread basket and on to the dinner table. Enjoy!
Make sure you also try my ciabatta.
If you’re more of a visual person, I also have a video showing the steps.
Jim Lahey's No-Knead Olive Bread
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes one 10-inch round loaf
Ingredients US Metric
- 3 cups bread flour, plus more for the work surface
- About 1 1/2 cups roughly chopped pitted olives* (see * note below)
- 3/4 teaspoon instant or other active dry yeast
- 1 1/2 cups cool (55 to 65°F | 13 to 18°C) water
- Wheat bran, cornmeal, or additional flour, for dusting
In a medium bowl, stir together the flour, chopped olives, and yeast.
Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.
When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough seems sticky, dust the top lightly with a little more wheat bran, cornmeal, or flour.
Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
Half an hour before the end of the second rise, preheat the oven to 475°F (245°C) and adjust the rack to the lower third of the oven. Place a covered 4 1/2- to 5 1/2-quart heavy pot in the center of the rack to warm it.
Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very, very hot). Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the olive bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread from the pot and place it on a wire rack to cool completely before slicing. Originally published October 5, 2009.
*What You Need To Know About Which Olives To Use For This Olive Bread
For this no-knead olive bread recipe, any pitted olive will yield something worth eating. (You don’t want to go to the trouble of pitting them yourself, because it is tedious and the results will not be as neat.) But what Jim Lahey turns to most often are pitted kalamata olives soaked in a pure salt brine—nothing else, just salt. A commonly available kalamata that I’m very fond of is made by Divina and can be found at many supermarkets and gourmet stores.
You might think that because they’re black they will change the color of the bread, but they won’t, unless you carelessly dump some of the brine into the dough. Green Sicilian colossals, sometimes called “giant” olives, packed in pure salt brine, are another good option they’re often available at Italian food stores. As a result of the brine the olives release during baking, this recipe calls for no salt.
Recipe Testers' Reviews
This Jim Lahey bread is absolutely STUNNING, from the crunchy, dark crust to the shiny crumb with nice, big holes.
I used green and black olives and I also took the liberty of grinding some fresh rosemary from our garden and kneading it throughout the dough. The dough had more than doubled in about 10 hours, but if you wait a few extra hours, the flavors will be WONDERFUL.
I also recommend patience in leaving the lid on the Dutch oven for the entire 30 minutes. The idea behind Jim Lahey's method is to create a soft, airy crumb surrounded by a CRUNCHY, dark, almost nutty crust. Take your time and adjust for the depth of color AFTER the first 30 minutes when you remove the lid. My oven browns things quickly, and I checked the loaf after 15 minutes uncovered and it still needed another 5 minutes to reach perfection.
As the loaf cools, listen to it crack and groan and enjoy the wonderful scent of olive and wheat while patiently waiting for the loaf to cool enough to slice. Take your time with this recipe and you will reap RICH rewards.
I'm an experienced bread baker and accustomed to teaching breadmaking. This olive bread recipe was so foolproof, simple to make, and delicious that I will definitely make it again and again. It had an excellent crust and crumb structure.
It’s an especially good recipe for a neophyte to breakmaking. The recipe calls for baking it 30 minutes covered and then 15 to 30 minutes uncovered, until it’s a deep chestnut color. When I uncovered it after the initial 30 minutes and tested it with an instant-read thermometer, it had already reached 190°F, which is when bread is fully done. I'd suggest checking it after about 20 minutes and then uncovering it.
This is an easy-to-make olive bread with simple ingredients that doesn’t require a lot of expertise to put together. I liked that I could assemble the dough and let it rise overnight and during the day. It also freezes well.
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Your recipe states the wrong amount of water. Jim Lahey’s book My Bread uses 1 1/3 cup and you call for 1 1/2 which leaves the dough impossibly wet and sticky. Please correct this mistake.
Hello, JP. Here is a screengrab of the book. You can see it states 1 1/2 cups.
Well, I see that but I have 1 1/3 in my 2009 edition and when I followed your instructions the dough was comparable to hot mozzarella on a pizza right out of the oven. I worked in more flour and my bake this morning looks pretty good anyway.
By the way, I forgot I had the book since I usually look recipes up on the internet now.
Olive Cheese Bread.
As utterly simple and easy as it is, it&rsquos so delightfully delicious and flavorful. And it&rsquos always a hit.
The finished product does have quite a strong salty/olive flavor, so for anyone who&rsquos not an olive fan, this might be a little strong. But for everyone else? Yum. It&rsquos great paired with a green salad, or with soup or spaghetti, or as a great appetizer for guests, cut into thin slices.
weight Pimiento-stuffed Green Olives
stalks Green Onions (scallions)
stick Butter, Room Temperature
Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Mmmmm, this is yummy. Three or four years ago, I prepared roasted beef tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen&rsquos luncheon with over 200 hungry ladies in attendance. They loved the tenderloin (recipe coming soon), but what they really went gaga over was this olive cheese bread. As utterly simple and easy as it is, it&rsquos so delightfully delicious and flavorful. And it&rsquos always a hit.
The finished product does have quite a strong salty/olive flavor, so for anyone who&rsquos not an olive fan, this might be a little strong. But for everyone else? Yum. It&rsquos great paired with a green salad, or with soup or spaghetti, or as a great appetizer for guests, cut into thin slices.
"Olive Cheese Bread"&mdashthe words alone make my mouth water. Let&rsquos make some, shall we?
The Cast of Characters: French bread, green olives, black olives, green onions, butter, real (not low-fat or fat-free) mayonnaise, and Monterey Jack Cheese.
Place one regular-sized can of black olives on a cutting board. (Mine said "6 oz. Dry Wt.")
Do the same with a 6-oz jar of pimiento-stuffed green olives.
Just give &rsquoem a rough chop no need to go crazy.
Now slice two green onions&hellip
Then give them a nice, rough chop all over.
Place 1 stick softened (room temperature) butter into a mixing bowl.
Add 1/2 cup mayonnaise. Please do NOT hurl if you don&rsquot like mayonnaise I promise, you won&rsquot even know it&rsquos there.
Take 3/4 pound grated Monterey Jack cheese. (I grated this myself, but you can use the pre-packaged stuff if you like.)
Now add the olives and green onions&hellip
Until thoroughly combined. Use immediately or refrigerate mixture up to two days before using.
Now, I know this sounds, like, soooo crazy and all, but if you were to refrigerate this for several hours, it would make a delicious cracker spread. I found this out accidentally once when I was making this olive bread, I was fat and pregnant and ravenous and I thought if I had to wait for it to bake in the oven I&rsquod die, right there in my kitchen. So I stuck a Ritz into the cold mixture, shoved it in my mouth, and my gestating heart sang for joy. I went ahead and finished the whole bowl and my baby was born a week later. He weighed 89 pounds.
But if you&rsquore not pregnant and ravenous, why not just go ahead and make the olive cheese bread as we originally intended?
Slice the loaf of French bread lengthwise.
I should point out that this French bread is the bottom-of-the-totem-pole FOIL BAG French bread from the grocery store. It&rsquos all I had available that day, and it worked just fine. In my experience, however, the finished product is much more delicious and interesting if you use "real" French bread that has a little more crust and bite to it.
Spread the mixture evenly onto both halves of the bread.
It&rsquoll look like WAY too much&hellipbut don&rsquot worry. It&rsquoll melt and gradually flatten and soak nicely into the bread.
Depending on the size of your crowd, you can go ahead and place one half of the loaf on a cookie sheet and bake it when you need it: 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown.
I pulled this out a little too early. While the very ends were nice and golden brown&hellip
The rest of it was still a little pale. The cheese was melted, but it hadn&rsquot adequately baked into the bread.
So I put it back in for about 5 to 7 minutes. That was exactly what it needed.
Hello, lover. You&rsquore beautiful.
I officially christen this "Chick Food" because a) Marlboro Man wouldn&rsquot touch it with a ten-foot cattle prod b) There is no meat in it. Anywhere. and c) It&rsquos a great accompaniment for a nice green salad, and makes a great meal. For chicks. Men don&rsquot get the whole salad-as-a-meal thing, at least not the men I see on a daily basis. Which doesn&rsquot say much because I only see like three men on a daily basis: my husband, my husband&rsquos brother, and their cowboy. And on the meat-and-potatoes continuum, they&rsquore waaaaay down at the meat-eatin&rsquo end. But still.
Enjoy this! It&rsquos really delish.
Printable Recipe: Olive Cheese Bread
Quick kitchen tip: FLASH FREEZING.
Do you know about flash freezing? I do it all the time. Now, if I were to put the half-loaf of unbaked olive cheese bread straight into a freezer bag, the soft butter/cheese/mayo mixture would make a heckuvu mess all over the bag. Flash freezing solves that problem. When you flash freeze something, you set it, unwrapped, into the freezer for a short time&mdashtwenty minutes or so&mdashuntil the surface mess hardens enough that it won&rsquot smear all over the freezer bag.
After the twenty minutes, you take it out of the freezer, place it into a freezer bag, and return it to the freezer until you need it at a later time. This is also a great method for freezing twice-baked potatoes or anything else that would otherwise be a mess putting straight into a plastic bag. Try it sometime!
How To Make Delicious No Knead Olive Bread
This no-knead technique is easier to execute and harder to mess up than traditional bread-baking methods and the final product is something to behold. Start this recipe at least 9 hours before you plan to eat the bread. The actual hands-on labor for making this olive bread is minimal. Most of the time spent on this recipe is waiting for the dough to sit and rise and develop it&rsquos wonderful texture.
Here&rsquos an overview of the process &ndash see the recipe below for exact details:
- Mix and First Rise: Mix flour, salt, rosemary and yeast in a large bowl. Pour a mixture of olive oil and water over the dry ingredients and add the sliced olives. Stir the mixture with wooden spoon until all the dry flour is incorporated. Cover the bowl with plastic and let it stand for 4-5 hours, until dough is approximately doubled in size.
- Rework and Second Rise: Use a rubber spatula to scrape the wet, bubbly dough onto a floured work surface. Let dough sit for about 5 minutes. Dust the surface of the dough with a sprinkling of flour, fold the dough over and press it with the heel of your hand and flip it over and fold it again. Do this several times, until the dough absorbs the fresh flour and loses most of its stickiness. Rinse and dry the bowl and coat it with olive oil. Return dough to bowl and roll it around to coat it with oil from the sides of the bowl. Cover it with plastic and let it sit for 1 1/2 -2 hours, until it is about 50% larger.
- Rework and Final Rise: Again put dough on a floured surface. Flip and fold about 8-10 times and form a ball. Put ball into a floured Banneton or colander with floured dish towel. Fit the banneton or colander back into the large bowl and cover with plastic wrap. Let sit for about 1 &ndash 1 1/2 hours.
- Bake: About a half hour before dough is ready, place the empty Dutch oven, with its lid on, into the middle of the oven and preheat the oven to 500ºF. When the bread is ready (done rising), carefully take the heated Dutch oven out of the oven, set it on the stove or a heat-proof surface, and uncover it. Sprinkle cornmeal over the bottom of the pot. Flip the dough into center of the Dutch Oven, being careful to avoid contact with the sides of the pot, to get the ideal shape. (If the dough touches the side of the pot, you will need to use a spatula to position it into the center of the pot. It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing.
After we sold our bread machine at a garage sale, Eddie started collecting books on the art of bread making. He tried all sorts of types and techniques over the years, hoping to achieve his vision of the perfect bread. Each time a bread would come of the oven, there was much anticipation. At times Eddie would say &ldquoI think this might be &ldquoThe One.&rdquo Over a period of about 16 years there were numerous excellent breads with some nearing perfection. But the family concurred that none had earned the status of being &ldquoThe One,&rdquo so the quest continued until along came something new and exciting in the world of bread baking.
Rustic Olive Flatbread
In Provence this bread is known as fougasse. Its origin is ancient Rome's flatbreads — including fougasse's better-known cousin, focaccia. Kalamata olives combined with a good extra virgin olive oil will give the bread robust olive flavor, but feel free to add more or fewer olives according to your tastes.
- 2 1/2 to 2 3/4 cups (298g to 333g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (35g) drained, pitted, and coarsely chopped Kalamata olives
- 1 1/2 teaspoons instant yeast
- 1 teaspoon (6g) salt
- 2 tablespoons (18g) King Arthur Easy-Roll Dough Improver, optional but useful
- 3 tablespoons (21g) Baker's Special Dry Milk or nonfat dry milk
- 2 tablespoons (25g) olive oil
- 1 clove garlic, finely chopped
- 2 teaspoons fresh oregano, finely chopped or 1 teaspoon dried oregano
- 1 cup (227g) water, lukewarm
To make the dough: Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
Transfer the dough to a lightly greased bowl, and let it rise, covered, for 1 to 1 1/2 hours, until just about doubled in bulk.
Gently deflate the dough, and shape it into a 10" x 12" oval on a lightly greased piece of parchment.
Brush lightly with olive oil, and sprinkle with sea salt.
To shape the dough: For a traditional shape, cut decorative slits all the way through the dough from top to bottom. Pull the dough apart at the slits (at least 2", to allow for rising).
Cover the flatbread and let it rest for 30 to 45 minutes, while you preheat the oven to 400°F with a baking stone on the middle rack.
With a large baker's peel, transfer the flatbread on its parchment to the heated stone.
💭 Top Tips
Another advantage to making slow cooker bread is that it leaves your oven free for other things, which is perfect for holiday meals or get togethers when you have lots of other things that need time in the oven.
- 1 1/2 teaspoons active dry yeast
- 1 cup tepid water
- 2 1/2 cups all-purpose flour, plus more for kneading
- 1/2 teaspoon salt
- 1/2 teaspoon anise seeds
- 6 pitted green or black olives, sliced crosswise
In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes. Sift the 2 1/2 cups of flour into a medium bowl. Stir in the salt and anise. With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.
Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk. Press the olives into the top of the loaf. Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.
Preheat the oven to 400°. Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom. Transfer the bread to a rack and let cool slightly before serving.