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Category   Desserts - Breads
Sub Category   None

3 cups (360g) all purpose flour
1 1/2 teaspoon salt
1/2 teaspoon instant yeast
1 1/2 cups (360 ml) room temperature water
3 Tablespoons fresh rosemary
1/3 cup green olives, rinsed, dried, and pitted
1 pinch sea salt

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, itís 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 itís 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. Itís done!

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You can add this ROSEMARY & GREEN OLIVES NO-KNEAD BREAD recipe to your own private DesktopCookbook.


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