In a large mixing bowl, whisk the flour, salt,
and yeast together until mixed. Stir in the
water until a chunky, thick dough forms. If
needed, add a few more teaspoons of water, just
enough to get the dough barely wet throughout.
Cover the mixing bowl with a cloth or plastic
wrap and let it rest overnight (about 12 hours)
at room temperature.
In the morning, preheat the oven to 450 F and
place a 4 to 6-quart heavy covered pot (cast
iron, enamel or ceramic) inside, until you
reach the desired temperature, or ideally for
30 minutes.
While the oven is pre-heating, add the fresh
rosemary leaves to the bread, as well as the
green olives if using. Gently reshape the bread
to make sur rosmary and olives are spread
evenly.
Once the oven is hot, remove the covered pot,
and carefully line with parchment paper (be
careful, it’s hot!). Gently scrape the dough
from the bowl, shape onto a ball with your
hands and place in the pot (the dough will look
a little bit sticky and messy but it’s normal,
just let it be). Sprinkle sea salt on top, and
place in the oven with the lid on for 30
minutes. Remove the lid, and bake for another
10-15 minutes to get the outside crust golden
brown and crispy. Transfer onto a cooling rack,
and let cool. It’s done!
Originally Submitted
3/9/2020
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