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Homemade No-Knead Rosemary Olive Bread

no-knead rosemary olive bread - featured image
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A simple, no-knead bread recipe featuring fragrant rosemary and savory olives, perfect for rustic crust lovers and easy weekend baking.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups (360 ml) lukewarm water
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 cup (150 g) pitted and roughly chopped olives (Kalamata or green)
  • 1 tablespoon olive oil, plus extra for greasing
  • Coarse sea salt for sprinkling

Instructions

  1. In a large mixing bowl, combine 3 cups (375 g) all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/2 teaspoons fine sea salt. Stir to evenly distribute.
  2. Add 1 1/2 cups (360 ml) lukewarm water, 1 tablespoon olive oil, and 2 tablespoons finely chopped fresh rosemary. Stir gently with a wooden spoon until a shaggy, sticky dough forms.
  3. Fold in 1 cup (150 g) pitted and roughly chopped olives carefully to spread evenly without deflating the dough.
  4. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let ferment at room temperature (around 70°F / 21°C) for 12 to 18 hours until the dough rises and bubbles form.
  5. Dust a work surface with flour. Gently scrape the dough onto it and shape into a rough round ball by folding edges under. Let rest for 30 minutes, loosely covered.
  6. Preheat the oven to 450°F (230°C) with a Dutch oven or heavy oven-safe pot with lid inside for at least 30 minutes.
  7. Carefully remove the hot pot. Transfer the dough onto a piece of parchment paper, sprinkle the top with coarse sea salt, and lower it into the pot using the paper as a sling.
  8. Cover with the lid and bake for 30 minutes to trap steam and crisp the crust.
  9. Remove the lid and bake uncovered for another 15 to 20 minutes until the crust is deep golden brown and crackly, or until the internal temperature reaches 200°F (93°C).
  10. Transfer the bread to a wire rack and cool completely for at least one hour before slicing.

Notes

If dough is too sticky to handle, lightly oil your hands instead of adding more flour to avoid dense bread. For stronger rosemary flavor, sprinkle extra needles on top before baking. A thermometer helps confirm doneness at 200°F (93°C). If no Dutch oven, use a heavy covered baking dish but crust may be less crispy.

Nutrition

Keywords: no-knead bread, rosemary bread, olive bread, rustic crust bread, easy bread recipe, homemade bread

Find it online: https://prismtaste.com/homemade-no-knead-rosemary-olive-bread-recipe-perfect-for-rustic-crust-fans/