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No Knead Artisan Olive Bread

One of my favorite breads that I love to buy is olive bread. The salty olives with a crusty I do not buy it often since these artisan breads can be expensive at $4 a loaf. Sometimes, if I really luck out, I would find it on sale or even better yet, on clearance.

Since I have been experimenting with the No Knead Artisan Bread and Whole Wheat No Knead Bread, my husband suggested that we make an olive bread.

Let me tell you, the olive bread turned out so well. We managed to finish this loaf even faster than the previous two loaves.

Please tell me this doesn't look good.

Special Equipment
Dutch oven with lid (or a pot that can withstand 450 degrees F)

3 cups all purpose or bread flour
3/4 tsp salt
1/4 tsp active dry yeast
1-1/2 cup warm water
1-1/2 cups sliced kalamata olives, pitted and rinsed

1. In a large bowl, mix all the dry ingredients. With a wooden spoon pour in water and stir until there is no flour remaining on the bottom of the bowl.

2. Cover the bowl with plastic wrap and allow the dough to rest in a draft free spot for at least 12 hours (up to 24 hours).

3. On a floured surface, scrape out the dough. Using your hands, fold in 1/4 cup of olives at a time and fold the dough onto itself. Repeat until all the olives are used up and the dough is shaped like a ball. Allow the loaf to proof for 2 hours on the counter top.

4. About 15 minutes before the proofing is done, place the empty dutch oven with lid inside the oven. Preheat the oven to 450 degrees F.

5. Once the oven has preheated, dump the dough into the pot and shake the pot to even out the dough.

6. Cover with a lid and bake for 30 minutes.

7. Once the 30 minutes is up, lift the lid and bake uncovered for another 15 to 20 minutes until the crust is golden brown.

8. Allow bread to cool on cooling rack for 10 minutes before slicing.

Source: Adapted from A Stack of Dishes and Steamy Kitchen

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