Olive Bread
Ingredients
Dry Ingredients
-
4¾
cups
all-purpose flour
-
2¼
teaspoons
instant yeast
-
2
teaspoons
sea salt
Wet Ingredients
-
2
cups
very warm water
-
2
teaspoons
maple syrup, agave, or granulated sugar
-
1
teaspoon
olive oil
Add-ins
Instructions
- Whisk the dry ingredients together in a large bowl.
- Create a well in the center and add the warm water, maple syrup, and oil, then stir to form a dough.
- Incorporate the olives into the dough until it looks shaggy.
- Grease the bowl, place the dough back in, cover, and let it rise for 2 to 3 hours until doubled in size.
- Preheat the Dutch oven in the oven at 450°F during the last 30-40 minutes of rising.
- Turn the dough onto a floured surface and fold it several times to tighten it.
- Shape the dough into a circle on parchment paper and slice a vent on top.
- Transfer the dough into the preheated Dutch oven using the parchment paper.
- Bake with the lid on for 45 minutes, then remove the lid and bake for an additional 15 to 20 minutes.
- Cool the bread on a wire rack before slicing and serving.
Nutrition Facts (estimated)
Servings
14 slices
Calories
179
Total fat
2g
Total carbohydrates
34g
Total protein
5g
Sodium
486mg
Cholesterol
0mg
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