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    You are in: Home / Recipes / Almost No-Knead Bread With Olives, Rosemary, and Parmesan Recipe
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    Almost No-Knead Bread With Olives, Rosemary, and Parmesan

    Almost No-Knead Bread With Olives, Rosemary, and Parmesan. Photo by Eatin'ToLive

    1/2 Photos of Almost No-Knead Bread With Olives, Rosemary, and Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    18 hrs 10 mins

    10 mins

    18 hrs

    Galley Wench's Note:

    Another great version of Cook's Illustrated Almost No-Knead Bread. Makes an unbelievable loaf of bread! An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Because of the high temperature required besure the pot (and lid) can handle the heat. You may have to improvise a new handle on the lid. I've also used my Romertofp clay baker and had wonderful results. This bread is so good, I'm tempted to invest in a La Cloche.

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    Ingredients:

    Yield:

    round-l ...

    Units: US | Metric

    Directions:

    1. 1
      Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar.
    2. 2
      Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
    3. 3
      Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
    4. 4
      Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
    5. 5
      Spray paper with nonstick cooking spray.
    6. 6
      Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
    7. 7
      Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
    8. 8
      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.).
    9. 9
      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.
    10. 10
      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.
    11. 11
      Carefully remove pot from oven and remove lid.
    12. 12
      Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
    13. 13
      Cover pot and place in oven.
    14. 14
      Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
    15. 15
      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.
    16. 16
      Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

    Ratings & Reviews:

    • on November 22, 2013

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Almost No-Knead Bread With Olives, Rosemary, and Parmesan

    Serving Size: 1 (1201 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2136.5
     
    Calories from Fat 419
    19%
    Total Fat 46.5 g
    71%
    Saturated Fat 21.6 g
    108%
    Cholesterol 99.7 mg
    33%
    Sodium 6297.5 mg
    262%
    Total Carbohydrate 308.8 g
    102%
    Dietary Fiber 12.7 g
    51%
    Sugars 2.4 g
    9%
    Protein 85.3 g
    170%

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