No-Knead Olive Cheese Bread Recipe
Prep Time:
4 hours
Cook Time:
50 minutes
Servings:
1 loaf
Ingredients
  • 3 cups bread flour, plus more as needed for shaping and pan
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 1 ½ teaspoon salt
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 ½ cups lukewarm water
  • 1 cup roughly chopped pitted black olives
  • 1 ½ cups shredded cheddar cheese
Directions
  1. In a large mixing bowl whisk together the flour, yeast, salt, oregano, and garlic powder.
  2. Pour the water into the bowl and mix together with a wooden spoon or rubber spatula until all the flour is moistened. The dough will be sticky and shaggy.
  3. Cover the bowl tightly with plastic wrap.
  4. Let it rise on your counter at room temperature for 2-3 hours until the dough doubles in size and has air bubbles on top.
  5. About 30 minutes before the bread is done rising, preheat the oven to 450 F.
  6. Add an empty Dutch oven to the preheated oven and let it heat up for 30 minutes.
  7. Meanwhile, add the dough to a lightly floured piece of parchment paper and press it flat.
  8. Sprinkle the dough with about one-third each of the chopped olives and shredded cheddar.
  9. Fold the dough over in half so that the edges meet, and flatten the dough slightly.
  10. Add another one-third of the olives and cheese to the clean top of the dough.
  11. Fold the dough over again in half and flatten it.
  12. Add the remaining one-third of the olives and cheese to the top of the dough.
  13. Fold the dough over one more time, and then shape it into a ball with the seam of the layers facing down on the parchment paper.
  14. Carefully remove the Dutch oven from the hot oven. Place the parchment paper with the dough on it into the Dutch oven.
  15. Cover the Dutch oven with its lid (or with foil) and bake in the preheated oven for 30 minutes.
  16. Remove the cover from the Dutch oven and continue baking the bread uncovered for another 15-20 minutes until the bread is browned with a hard crust (you can also check that the internal temperature on a thermometer is at least 195 F)
  17. Remove the parchment paper with the bread on it from the Dutch oven, let the bread cool for at least 10 minutes and then slice and serve.