Olive, Rosemary and Roasted Garlic No-Knead Bread
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Olive, Rosemary and Roasted Garlic No-Knead Bread
Rated 5.0 stars by 1 users
Category
Sides
Prep Time
45 minutes
Cook Time
45 minutes
This recipe was inspired by a bread recipe I saw from “Cookie Rookie” blog and I put my own spin on it. A very flavorful, savory bread that’s great for sandwiches or just a vessel for your favorite spreads… hummus, avocado, butter!
Please note for the warm water temperature, I don’t have an exact temperature to share with you. I don’t have a thermometer, I just use my best judgement! You don’t want the water too hot or it will kill the yeast, warm is the goal.
Prep time: 45 minutes prep, 12+ hours rise time
Ingredients
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3 cups all-purpose flour
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2 teaspoons sea salt
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1/2 teaspoon active dry yeast
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1/2 cup fresh rosemary, chopped
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3/4 cup Kalamata olives, roughly chopped
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1 1/2 cups warm water (not too hot or it will kill the yeast!)
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1 head of garlic
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1 Tablespoon olive oil
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Salt
Directions
Preheat oven to 375. Cut the top off the head of your garlic bulb so the cloves are exposed. Take a piece of aluminum foil (large enough to wrap garlic bulb in) and place your garlic bulb in the center of it. Drizzle olive oil over the garlic bulb and sprinkle a little salt on it, then wrap in the foil so it’s “sealed” in foil. Roast in the oven for about 30-40 minutes then remove and set aside.
In a large uncreased bowl, mix together the flour, salt, yeast, rosemary and olives.
Remove the roasted garlic cloves from the garlic bulb and add to the bowl. I like to use a fork for this.
Pour in the warm water and gently mix everything with a rubber spatula.
Cover the bowl with plastic wrap and set aside for 12+ hours so it can rise.
When you’re ready to bake the bread, preheat your oven to 450 with your dutch oven inside the warming oven.
While the oven preheats, flour a clean surface, as well as your hands, and put your dough out on it. Fold the bread dough into a ball.
Remove your hot dutch oven (watch your hands, it’s hot!) and transfer your dough to a piece of parchment paper then gently place in your hot dutch oven.
Bake the bread for 30 minutes at 450 with the lid on then remove lid and bake for another 15-20 minutes until golden brown.