The New Baker

Follow @baker on Micro.blog.

Homemade No-Knead Olive Bread

F8205FA6 5E72 4339 BB51 F7E4C798766D 1 105 c

I was a spectator in the creation of this bread. It seemed kind of temperamental during the rise and proofing process-it takes a couple of rises/proofs before you can bake it. I understand that is from the olives and garlic inhibiting the rise.

It looked gorgeous and tasted even more gorgeous. I recommend using decent quality kalamata olives. We bought ours in a jar but I bet if they were oil- or salt-cured, they’d be even better.

I think it would be interesting to try a similar recipe but with sourdough so I am actively looking for one.

This recipe will definitely change your life if you or your bread are good-quality-olive and/or roasted garlic-deprived. 🍞