No-Knead Olive Loaf | Episode 458

08:58

SERVES: 1 LOAF

PREP TIME: 2 H 15 M

COOK TIME: 45-50 M

TOTAL TIME: 3 H 5 M

Ingredients

Yeast mixture

160g all-purpose flour
250 ml water, lukewarm
5g active dry yeast
1,5 tsp granulated sugar

Dough

320g all-purpose flour
50 ml olive oil
150 ml water, lukewarm
1,5 tsp salt
1 cup black olives, pitted and cutted
2 tbsp pumpkin seeds (plus extra for top)
2 tbsp flax seeds (plus extra for top)
extra olive oil for top and your hands

Method

1. Make the yeast mixture: In a large mixing bowl, stir together the flour, lukewarm water, yeast and sugar. Cover and let sit for 30 minutes.

2. Add the lukewarm water, olive oil, salt and flour to the yeast mixture. Stir until well combined. Add the seeds and olives to the dough and stir until incorporated. Cover the bowl and allow to rise for 60 minutes.

3. Grease a loaf pan (don't forget to grease the lid if you use) Oil your hands and lightly fold the dough. Pour the dough into the greased pan. Cover the top with the greased lid or with a kitchen towel and allow to rise for 20 minutes.

4. Preheat the oven to 220 C / 430 F.

5. Top the dough with some olive oil, pumpkin seeds and flax seeds. Bake the bread in preheated oven, 20 to 30 minutes with lid (if you use) and about 15-20 minutes without lid.

6. Remove from the oven and allow to cool completely before removing from the pan.

Slice and serve.

* Place the cooled slices in zip bags and freeze for up to 1 month.