No-Knead Dutch Oven Bread

Name: Greek Olive Bread with Oregano
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 loaf
Cuisine: Greek
Ingredients: 3 cups bread flour; 2 teaspoons active dry yeast; 1 cup warm water; 0.75 cup kalamata olives; 1 teaspoon dried oregano; 2 tablespoons olive oil; 1 teaspoon salt

Chef

Ingredients

0 of 5 available

Method

1
In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains.
10 min40°C
2
Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature for 12 to 18 hours, until doubled in size and covered with bubbles.
18h25°C
3
Lightly flour a sheet of parchment paper. Scrape the dough onto it, sprinkle the top with the remaining flour, and shape it into a loose round by folding the edges toward the center. Place seam-side down on the parchment and cover loosely. Let rest while the oven heats.
30 minRoom temperature
4
Place a 5- to 6-quart Dutch oven with its lid in the oven. Preheat to 450°F for at least 30 minutes.
30 min230°C
5
Carefully remove the hot Dutch oven. Lift the dough by the parchment and lower it into the pot. Cover immediately and bake for 30 minutes.
30 min230°C
6
Remove the lid and continue baking until the loaf is deeply golden brown and the center reaches 200–210°F.
20 min230°C
7
Transfer the loaf to a wire rack and cool for at least 1 hour before slicing so the crumb can finish setting.
1hRoom temperature

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1 loafGreek

Greek Olive Bread with Oregano

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Chef

Method

1
Combine warm water, yeast, and salt in a large bowl. Stir in the flour and olive oil until a shaggy dough forms.
5 min
2
Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.
10 min
3
Fold the olives and oregano into the dough until evenly distributed. Cover and let rise in a warm place until doubled, about 1 hour.
1h
4
Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let rise until puffy, about 30 minutes.
30 min
5
Preheat the oven to 425°F. Bake the loaf for 25 to 30 minutes, until deeply browned and hollow-sounding when tapped on the bottom.
30 min220°C
6
Cool the bread on a rack for at least 20 minutes before slicing.
20 min