Almost No-Knead Bread With Olives, Rosemary, and Parmesan
photo by EatinToLive
- Ready In:
- 18hrs 10mins
- Ingredients:
- 11
- Yields:
-
1 round-loaf
ingredients
- 3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces)
- 1⁄4 teaspoon fast rise yeast
- 1 1⁄2 teaspoons table salt
- 4 ounces finely grated parmesan cheese
- 1 tablespoon minced fresh rosemary
- 3⁄4 cup water, plus
- 2 tablespoons water, at room temperature
- 1⁄2 cup chopped green olives (pitted)
- 1⁄4 cup mild-flavored lager beer, plus
- 2 tablespoons mild-flavored lager beer
- 1 tablespoon white vinegar
directions
- Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar.
- Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
- Spray paper with nonstick cooking spray.
- Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
- Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also retarded the rising by placing dough in the refrigerator for up to 12 hours.).
- About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
- Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
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Reviews
-
This is a fantastic bread. We were worried with the slow rise, but it worked just as the instructions were written. The only change is we spritzed the top with water and sprinkled sesame seeds just before baking. The olives with pimento adds a nice fleck of color and flavor. Baked in a covered 2 quart stainless steel Dutch oven. we hope to bake our way through all your bread recipes, Galley Wench. Thank you for sharing!
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This recipe sounds AWESOME! Thank you for sharing it. I also have a Romertofp clay baker and would prefer to use that. However, all the bread I've baked in it always starts off in a cold oven at 475 degrees, for about 45 minutes. Do I just stick to that method, or did you have a different method when you used your Romertofp clay baker?
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"