No-knead bread with olives and feta
No knead bread with olives and feta - great Greek flavours in an amazing loaf.
Servings: 1 loaf
Equipment
- Cast iron pot
Ingredients
- 3 cups (450 grams) bread flour or All-purpose flour
- 1 tbsp dried oregano
- 3/4 teaspoon instant dry yeast
- 1 ½ cups (200 grams) pitted and sliced Kalamata olives, drained well
- 1 ½ cups (225 grams) Greek feta, cut into small cubes
- 1 ½ cups (375 mL) cool water
Instructions
- In a medium sized bowl combine the flour, oregano and yeast. Stir together.3 cups (450 grams) bread flour, 3/4 teaspoon instant dry yeast, 1 tbsp dried oregano
- Pat the olives and feta dry using paper towels. Add the olives and feta to the bowl with the flour and stir until they are both well coated with flour.1 ½ cups (200 grams) pitted and sliced Kalamata olives, drained well, 1 ½ cups (225 grams) Greek feta, cut into small cubes
- Slowly pour in the water and mix well, either with a wooden spoon or rubber spatula until there is not dry flour visible (it is well mixed). Cover your bowl with plastic wrap, cover that with a clean kitchen towel and allow to rest in a draft-free place for at least 12 hours and up to 18 hours.1 ½ cups (375 mL) cool water
- After the long resting period, take a similar sized bowl and coat it with a bit of vegetable oil. Sprinkle some flour into the oiled bowl and shake the bowl around to distribute the flour as evenly as possible over the oil. Then, simply transfer the dough (which should have risen quite a bit at this point) from the original bowl into this second bowl. Cover with plastic wrap, and then a clean kitchen towel.
- Allow to rise in a draft-free place for at least 2 hours.
- Approximately 30 minutes before you will be baking your bread, preheat your oven to 475 degrees Fahrenheit. Place a covered cast iron or enamel pot (big enough to hold your bread dough) onto the middle rack and allow it to come to temperature for at least 30 minutes.
- Carefully remove the pot from the oven, remove the lid, and place a piece of parchment paper along the bottom of the pot and coming up the sides. Transfer the dough into the pot and onto this parchment paper.
- Replace cover, and place pot onto the middle rack of your oven. Bake, covered, for 30 minutes.
- After 30 minutes, remove the lid and continue to bake the bread for 15 – 20 minutes. Remove pot from oven and using heat proof mitts or gloves, remove the bread from the pot.
- Allow it to cool on a wire rack for at least 30 minutes before cutting into it.
- Enjoy!