Dutch Oven Olive Bread Recipe

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Listing Results Dutch Oven Olive Bread Recipe

DutchOven Bread Recipe: How to Make It Taste of Home

1 hours ago Tasteofhome.com Show details

Mediterranean Black Olive Bread - Olivia's Cuisine

Category: cast iron dutch oven bread recipeShow Details

Dutch Oven Olive Bread Two Cups Flour

8 hours ago Twocupsflour.com Show details

What is a Dutch Oven? A dutch oven is a large heavy pot with a lid that traps in steam around this wet dough allowing for a better rise and expansion of the loaf. I have both a ceramic and a cast iron dutch oven, wither will work for this olive bread. This recipe works great in a 3.5 quart, 5.5 quart, and 6 quart dutch oven.

Rating: 5/5(10)
Category: Bread
Cuisine: Italian, Mediterranean
Total Time: 1 hr
1. Mix the warm water, sifted flour, salt, and yeast together with a wooden spoon in a large bowl.
2. Cover with plastic wrap and let rest for 14-18 hrs at room temperature.
3. The dough should have doubled in size, it be very sticky and full of air bubbles. Transfer the dough to a lightly floured surface. You should see a web like structure as you dump it out onto the work surface.
4. Lightly flour your hands and gently press the dough into a rectangular shape.

Category: Dutch oven bread recipes sweetShow Details

No Knead Olive Bread: Make it in your Dutch Oven

4 hours ago Panningtheglobe.com Show details

When the bread is ready (done rising), carefully take the heated Dutch oven out of the oven, set it on the stove or a heat-proof surface, and uncover it. Sprinkle cornmeal over the bottom of the pot. Flip the dough into center of the Dutch Oven

Rating: 5/5(2)
Total Time: 9 hrs 20 mins
Category: Bread
Calories: 139 per serving
1. Put flour, salt, rosemary and yeast in a large bowl and mix thoroughly. Add olive oil to warm water and pour over dry ingredients. Add sliced olives. Using a wooden spoon, stir until all dry flour is incorporated, 2-3 minutes. Cover mixing bowl with plastic wrap and let it stand for 4-5 hours, until dough is approximately doubled in size.
2. Dough will be wet and bubbly. Using a rubber spatula, scrape the dough onto a generously-floured work surface. Let dough sit for about 5 minutes. Dust the surface of the dough with a sprinkling of flour (about a tablespoon). Fold the dough over and press it with the heel of your hand and flip it over and fold it again. Do this several times, allowing dough to absorbs some of the fresh flour, for 2-3 minutes until it firms up a bit and the outside loses most of its stickiness. (unlike traditional bread recipes, there is no need to deflate the dough or remove bubbles in this step) Rinse and dry the bowl. Lightly coat the bowl with olive oil. Return dough to bowl and roll it around to coat it with oil from the sides of the bowl. Cover with plastic wrap. Let sit for 1 1/2 -2 hours, until it is about 50% larger.
3. Again put dough on a floured surface. Flip and knead about 8-10 times, and form a ball. Put ball into a floured Banneton or colander with floured dish towel. (The final rise container imprints its design onto the bread. If you use a banneton, the bread will have beautiful ridges) Fit the banneton or colander back into the large bowl and cover with plastic wrap. (If it doesn’t fit into the glass bowl just cover it with a slightly damp dish towel) Let sit for about 1 – 1 1/2 hours.
4. About a half hour before dough is ready, place the empty Dutch oven, with its lid on, into the middle of the oven and preheat the oven to 500ºF. When the bread is ready (done rising), carefully take the heated Dutch oven out of the oven, set it on the stove or a heat-proof surface, and uncover it. Sprinkle cornmeal over the bottom of the pot. Flip the dough into center of the Dutch Oven, being careful to avoid contact with the sides of the pot, to get the ideal shape. (If the dough touches the side of the pot, you will need to use a spatula to position it into the center of the pot. It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing.

Category: lodge dutch oven bread recipesShow Details

Crusty & Rustic Olive Loaf Bread Recipe (VIDEO

7 hours ago Foolproofliving.com Show details

This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven. Mix the dry ingredients; bread

Rating: 4.9/5(37)
Calories: 195 per serving
Category: Bread
1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
2. Pour in 1 ⅓ cups (316 ml.) lukewarm water.
3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don’t be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.

Category: artisan bread recipes dutch ovenShow Details

Dutch Oven No Knead Rustic Thyme Olive Bread Three

9 hours ago Threeolivesbranch.com Show details

Cooking the Bread. When you are cooking the Dutch oven bread, you want to make sure you get a really nice golden brown crust which helps indicate that the bread is cooked through.. Sometimes I can smell the bottom of the bread

Rating: 5/5(8)
Total Time: 8 hrs 50 mins
Category: Side Dish
Calories: 1686 per serving
1. Combine all of the ingredients in a large mixing bowl. The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
2. Cover the dough with plastic wrap or bees wax wrap (something not porous) and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
3. When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
4. Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).

Category: homemade dutch oven bread recipeShow Details

Homemade Dutch Oven Bread Recipe by Tasty

9 hours ago Tasty.co Show details

Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour. Cover and let rise for 1 hour. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven

Rating: 98%
Calories: 262 per serving
Category: Bakery Goods
1. Stir the yeast into the water and allow the yeast to bloom until foamy.
2. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
4. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

Category: Recipe for HealthShow Details

Olive Oil & Italian Herb Dutch Oven Bread Tasty Kitchen

Just Now Tastykitchen.com Show details

Carefully place the dough ball in the Dutch oven, and make three or four cuts in the top of it with a sharp knife. Drizzle the dough with the remaining teaspoon of olive oil, sprinkle with the remaining 1 teaspoon cornmeal, and place the lid on the Dutch oven pot. Return to the oven

Rating: 5/5(1)

Category: Tea RecipesShow Details

Artisan Olive Bread. This artisan olive bread has a crispy

2 hours ago Medium.com Show details

This olive bread is baked in a covered Dutch oven, allowing the wet dough to bake evenly with the steam trapped inside. The result is that you have irresistible crusty bread

1. Author: Cooking at Home

Category: Bread Recipes, Tea RecipesShow Details

Mediterranean Black Olive Bread Olivia's Cuisine

3 hours ago Oliviascuisine.com Show details

Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes. Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. Sprinkle 1/3 of the …

Rating: 4.5/5(140)
Total Time: 11 hrs 25 mins
Category: Bread
Calories: 158 per serving
1. In a medium bowl, combine the yeast and the warm water. Cover with plastic or with a kitchen towel and let it proof for at least 5 minutes.
2. In the bowl of your stand mixer, combine the salt and the bread flour. Mix on low, with the paddle attachment, just to combine.
3. Add the yeast/water mixture and mix on low until a shaggy dough forms. Cover bowl with plastic and let the dough rise at a warm place (inside of the microwave - turned off! -, for example) for 10 to 24 hours. (See notes!)
4. Preheat oven to 450F degrees. Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes.

Category: Recipe for HealthShow Details

Crusty Homemade Mediterranean Olive Bread

5 hours ago Foodnessgracious.com Show details

In looking for an olive and cheese bread, I found your great recipe. I added about 2/3 c. chopped comte cheese with 2/3 c. chopped olives. and 2 tbs olive oil, plus a bit of fresh pepper. After …

Rating: 4.4/5(43)
Total Time: 4 hrs
Category: Side Dish
Calories: 124 per serving
1. Lay a clean kitchen towel on a cookie tray and dust liberally with corn meal. Set aside with another towel beside it. You will also need a large dutch oven or heavy ceramic pot with a lid.
2. Combine the flour, yeast and salt together in a stand mixer with a dough hook.
3. Add the warm water and gently mix together until the dough starts to come together.
4. Add the chopped olives and mix until well combined.

Category: Bread Recipes, Cheese Recipes, Pepper RecipesShow Details

DutchOven Bread Recipe: How to Make It Taste of Home

3 hours ago Tasteofhome.com Show details

Directions. In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours. Preheat oven to 450°; place a Dutch oven

Rating: 5/5(9)
Total Time: 1 hr
Estimated Reading Time: 2 mins
Calories: 86 per serving
1. In a large bowl, whisk 3 cups flour, yeast and salt.
2. Stir in water and enough remaining flour to form a moist, shaggy dough.
3. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes.
4. Once Dutch oven is heated, turn dough onto a generously floured surface.

Category: Recipe for HealthShow Details

Homemade Olive Bread Recipe in Dutch Oven YouTube

3 hours ago Youtube.com Show details

#Delicious #Olivebread #recipe with Thyme! The perfect simple recipe for homemade artisan bread made in your dutch oven no worries if you don't have one this

Category: Bread RecipesShow Details

Easy Cast Iron Dutch Oven Olive Bread Dads That Cook

1 hours ago Dadsthatcook.com Show details

Baking bread in a cast iron Dutch oven is the best way to get bakery-style, artisan loaves at home. This easy olive bread has a crunchy crust on …

Servings: 12
Total Time: 55 mins

Category: Baking Recipes, Bread RecipesShow Details

Dutch Oven No Knead Bread (with perfect crusty crust

9 hours ago Bowlofdelicious.com Show details

This is in the recipe notes – here you go! Dutch Oven Size: I use my oval 5.5 qt. Dutch Oven or my 6 qt. round Dutch Oven for this recipe. There is some wiggle room, so you can go a little …

Rating: 5/5(273)
Total Time: 2 hrs 45 mins
Category: Bread
Calories: 188 per serving
1. In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).
2. Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what's left on the spoon with a silicone spatula.
3. Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place (If it's cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it's warm outside you can place it there).
4. After the two-three hour rise time, you have two options: bake, or store in the fridge. See notes for how to store.

Category: Recipe for HealthShow Details

Olive Parmesan Bread Le Creuset® Official Site

Just Now Lecreuset.com Show details

Brush the Dutch oven with olive oil or butter. Place dough round in the center. Brush the top with olive oil and sprinkle with the remaining Parmesan. Cover and bake 30 minutes. Reduce heat to 375°F. Bake until golden brown and internal temperature is 200°F. Allow the bread to rest in the Dutch oven

Servings: 10
Category: Appetizers,Sides

Category: Bread RecipesShow Details

Kalamata Olive Bread Handmade Weekly

2 hours ago Handmadeweekly.com Show details

Dutch Oven. 3 cups of flour. 1/3 cup Kalamata Olives. 1 – 1/2 tsp salt. 1/2 tsp active dry yeast. 1 – 1/2 cups room temperature water. I only have a 6 quart dutch oven so my bread ends up a little flatter than desired. If you have a small 3.5 quart dutch oven that would be ideal. It would allow the bread

Reviews: 11
Estimated Reading Time: 3 mins
1. In a large bowl, mix the dry ingredients (Flour, Active dry yeast & salt)
2. Add the water to the mix and stir until well combined.
3. Stir in the kalamata olives
4. Cover the bowl tightly with plastic wrap and let the dough sit for 12-18 hours to rise.

Category: Bread RecipesShow Details

Black Olive Bread (Pane alle Olive Nere) Orsara Recipes

3 hours ago Orsararecipes.net Show details

Cut two shallow slits on top of the dough and then cover with the dutch oven lid. Bake for forty minutes. After forty minutes, remove the lid from the dutch oven and bake, uncovered, for another thirty minutes at 440°F. Remove from the oven and place the olive bread

Rating: 3/5(5)
Total Time: 3 hrs 10 mins
Category: Appetizer
1. Begin by mixing about 1/4 cup of warm water with the yeast in a small bowl. Set aside.
2. In a large mixing bowl, add the flour, salt, garlic powder, thyme, rosemary, yeast mix, and the olive oil. Using clean hands, begin mixing the contents in the bowl, by hand. Once mixed, slowly add some warm water and continue to mix. If too dry, slowly add in the extra water. Add in 1/4 cup of water at a time and mix in between. If your hands are sticking to the dough, dip your hands in a bowl of water before kneading the dough again.
3. Once the dough is sticky, add in the kalamata olives and mix into the dough with your hands.
4. Sprinkle some flour onto a cutting board or tabletop, remove the dough from the bowl and and continue to knead the dough on the cutting board or tabletop. Continue to knead until the dough is no longer sticky. Form the dough into a ball.

Category: Bread RecipesShow Details

Dutch Oven Bread Le Creuset® Official Site

6 hours ago Lecreuset.com Show details

Preheat the oven to 450 F. Rub one tablespoon of olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark. This will allow the dough to expand freely. Sprinkle the dough with salt, cover the pot and place it in the oven.

Servings: 6-8
Category: Appetizers,Sides

Category: Bread Recipes, Rub RecipesShow Details

Olive and Cheese Loaf Recipe Martha Stewart

8 hours ago Marthastewart.com Show details

Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven

Rating: 5/5(282)
1. In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
2. Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
3. Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
4. Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.

Category: Bread RecipesShow Details

Jim Lahey's NoKnead Olive Bread Recipe Leite's Culinaria

7 hours ago Leitesculinaria.com Show details

Half an hour before the end of the second rise, preheat the oven to 475°F (245°C) and adjust the rack to the lower third of the oven. Place a covered 4 1/2- to 5 1/2-quart heavy pot in the center of the rack to warm it. Using pot holders, carefully remove the preheated pot from the oven

Rating: 4.6/5(14)
Total Time: 1 hr 15 mins
Category: Sides
Calories: 178 per serving
1. In a medium bowl, stir together the flour, chopped olives, and yeast.
2. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
3. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.
4. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

Category: Recipe for HealthShow Details

No Knead Greek Olive Bread recipe from Jenny Jones Jenny

4 hours ago Jennycancook.com Show details

After 25 minutes, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450. When oven reaches 450 (& dough has stood for 1 hour) carefully, using oven gloves, lift the parchment paper and …

Servings: 1
Total Time: 12 hrs
Estimated Reading Time: 1 min

Category: Recipe for HealthShow Details

Easy Artisan Rosemary Olive Oil Bread Recipe Don't Waste

6 hours ago Dontwastethecrumbs.com Show details

Make this artisan rosemary olive oil bread recipe quickly in a dutch oven or machine. Inspired by La Brea, it’s become our family’s favorite yeast bread! I think we can all agree that few things make us drool, like homemade bread.. And I think we can all agree that if you’ve never made bread

Rating: 5/5(3)
Category: Breads
Cuisine: American
Total Time: 2 hrs 55 mins
1. Combine yeast and warm water in a large bowl and allow the yeast to bloom into foamy bubbles, about 5-10 minutes.
2. Add remaining ingredients and knead for 10 minutes on medium using a stand mixer. Or knead by hand until the dough is smooth and elastic. (Feel free to add more flour to your kneading surface if necessary.)
3. Cover with a towel and allow to rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
4. Pour onto a lightly floured surface and flatten to about 2 inches tall. Separate dough into two equal parts. Working with one section of the dough, gently punch the dough down and out, then folding the dough underneath itself. Repeat 3-4 times and tuck ends underneath so that the top is smooth.

Category: Bread RecipesShow Details

Dutch Oven Bread Recipes Pampered Chef US Site

2 hours ago Pamperedchef.com Show details

Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven. Bake, covered, for 25 minutes.

Rating: 5/5(6)
Servings: 10

Category: Recipe for HealthShow Details

Bread baking in a Dutch oven King Arthur Baking

2 hours ago Kingarthurbaking.com Show details

The loaf on the left was baked on a baking sheet while the loaf on the right was baked in a preheated Bread and Potato Pot — same recipe for both loaves. The side-by-side comparison shows that bread baking in a Dutch oven (and preheating it first) is the key to making an artisan-looking loaf.

Category: Baking Recipes, Bread Recipes, Potato RecipesShow Details

Easy No Knead Olive Oil Rosemary Bread Recipe Oliveoil.com

9 hours ago Oliveoil.com Show details

Halfway through the rest period, place a large, oven safe pot with a lid (like a Dutch oven) on the center rack of the oven and heat to 475°F. Using a very sharp knife, cut four small slits in a square around the top of the bread. Remove the pot from the oven

Cuisine: Bread
Category: Appetizer
1. Author: Julissa Roberts
Total Time: 2 hrs 15 mins
2. In a large bowl combine the flour, rosemary, salt, and yeast. Stir in the water and olive oil with a large silicone spatula until the flour is completely incorporated and holds together in a ball. The dough should be wet and sticky. Pour about a Tbsp. of oil around the ball and coat it in the oil. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen overnight, about 10 hours. The dough will double or triple in size by morning.
3. Dust a work surface with flour and sprinkle a little flour over the top of the dough. Scrape the dough onto the floured surface. Grab the furthest part of the dough and fold towards you, turn the dough a quarter turn and fold towards you, then another quarter turn and fold over a final time. Turn the dough over and gently form into a ball. Brush a piece of parchment paper with oil. Place the dough on the parchment and cover with a damp kitchen towel. Let the dough rest for 1 hour.
4. Halfway through the rest period, place a large, oven safe pot with a lid (like a Dutch oven) on the center rack of the oven and heat to 475°F.
5. Using a very sharp knife, cut four small slits in a square around the top of the bread. Remove the pot from the oven and remove the lid. Lift the parchment by the corners and gently lower it into the hot pot. Cover the pot and put it back in the oven. Lower the heat to 425°F and bake the bread for 30 minutes.

Category: Bread RecipesShow Details

Easy Dutch Oven Bread Recipe NatashasKitchen.com

1 hours ago Csloppyjoerecipe.netlify.app Show details

RecipesFrench RecipesRussian Ukrainian RecipesMexican RecipesDietKetoGluten FreeVegetarianPaleoHolidayThanksgivingChristmasEasterFourth JulyValentine’s DayMethodAir

Category: Keto Recipes, Christmas Recipes, Thanksgiving Recipes, Easter Recipes, Mexican RecipesShow Details

Beginner Dutch Oven Bread essentially emma

6 hours ago Essentiallyemma.co.uk Show details

Dutch oven: this is somewhat essential to this recipe and really makes it so much easier to get the baking of this bread right. The hot dutch oven creates the perfect steamy environment for a good rise and a nice crispy crust! This recipe is for a large loaf so you will need a 6-8 quart (5.5-7.5L) dutch oven.

Rating: 3/5(1)
Total Time: 5 hrs 5 mins
Estimated Reading Time: 8 mins
1. Mix the yeast, water and honey in a small bowl or jug. The water should be cooler than what you would run for a bath, but warm to the touch. Let sit for 5 minutes, if your yeast is still active, foam and some bubbles will appear on the top of the water. If nothing happens, your yeast is likely out of date or has been open for too long and your bread may not rise as well.
2. Uncover the dough and use a rubber spatula to scrape down the sides of the bowl. Lightly flour your hands and perform 8 "stretch and folds". Simply scoop up one side of the dough, stretch it up slightly and fold it over towards the other side like a calzone. Repeat 7 times, rotating round the dough.
3. Remove from the oven and preheat to 220c/430f. Place your dutch oven/casserole pot in the oven with the lid on. Let it preheat for 45 minutes-1 hour.
4. Once the preheating time is up, use oven gloves to remove your dutch oven from the oven and place it down on the side. CAUTION: it will be VERY hot so place it on a trivet or heat safe surface and watch your hands!

Category: Baking Recipes, Bread Recipes, Tea RecipesShow Details

Olive Bread: A No Knead Bread Version Macheesmo

8 hours ago Macheesmo.com Show details

pot check, oven therm check, hot oven check, dough (after 20+hrs) check, good smelling aroma check, walnut colored bread after lid removal with 20min’s to go check, take out of oven and cool for hour check, slice it open-raw dough…cooked beautifully exterior, raw interior…bummer, no bread

Reviews: 268
Estimated Reading Time: 7 mins
Servings: 1
Total Time: 1 hr 15 mins

Category: Bread RecipesShow Details

Olive Bread Recipe YouTube

3 hours ago Youtube.com Show details

We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, gar

Category: Bread RecipesShow Details

Roasted Garlic and Rosemary NoKnead Dutch Oven Bread

2 hours ago Recipes.spoonandwhisk.com Show details

6. Preheat the oven to 450°F. Lightly coat the inside of an empty 5.5 qt. Dutch oven with 1/2 tablespoon of olive oil. Place the lid on the Dutch oven and put it in the middle of the oven. (Be sure to preheat the Dutch oven as the oven preheats; to avoid cracking of the pot’s enamel; never place a cold, empty Dutch oven in a hot oven.) 7.

Location: 1675 Route 9, Suite 108 Clifton Park, NY 12065 USA
Phone: (518) 371-4450

Category: Recipe for HealthShow Details

Dutch Oven Bread Recipe (No Knead) Easy Rosemary Bread

9 hours ago Thecookierookie.com Show details

No Knead Bread in a Dutch Oven. Baking bread in a dutch oven is easy! Although it does have to sit and rise overnight (it needs a good 12 hours), the prep for it is basically nothing, and you only need 5 ingredients. There’s no fussing around in the kitchen to worry about. There’s no need for kneading with this easy dutch oven bread recipe.

Ratings: 203
Calories: 171 per serving
Category: Bread
1. In a large bowl mix flour, sea salt, rosemary and yeast together. Mix in the water and use a spatula to blend until well combined.
2. Cover the bowl and allow to sit on the counter overnight, at least 12 hours. (patience is a virtue!)
3. Preheat oven to 450 F degrees. While oven is heating, place your Dutch Oven in the oven to allow it to preheat as well.
4. Remove pot from oven and remove the lid from it.

Category: Baking Recipes, Bread RecipesShow Details

Kalamata Olive Bread Handmade Weekly Recipe Olive

9 hours ago Pinterest.com Show details

Jan 27, 2019 - Handmade Weekly recipe for rustic artisan kalamata olive bread. It is a no knead dutch oven recipe that requires zero skill.

Category: Bread RecipesShow Details

Dutch Oven Bread (Ready in 2 hours) Vikalinka

7 hours ago Vikalinka.com Show details

After one hour preheat the oven to 500F/260C with the dutch oven, including the lid, in it. Remove the dough on a floured surface and shape it into a ball by tucking the corners in like an …

Rating: 4.7/5(12)
Category: Appetiser
Cuisine: European
Total Time: 2 hrs
1. Mix warm water and yeast in a small bowl.
2. In the bowl of a stand mixer combine flour and salt.
3. Add the water and yeast mixture to the flour and mix until the dough comes together with a hook attachment or by hand.
4. Cover with a tea towel and let it rise for one hour in a warm place.

Category: Recipe for HealthShow Details

NoKnead Whole Wheat Olive Bread (Easy and Yummy!) Money

6 hours ago Thecuriousfrugal.com Show details

100% whole wheat bread recipe. Let’s talk about the flour for a minute. For this recipe I use a high-quality whole wheat flour like this one. It makes this olive bread healthier, with all the fiber and goodness that comes with a whole wheat bread. 100 % whole wheat bread has more protein, iron, calcium, and other nutrients than white bread

Rating: 5/5(1)
Estimated Reading Time: 4 mins
Category: Appetizer, Side Dish
Total Time: 45 mins
1. Mix all the ingredients together, including the olives.
2. Let rise for 2-12 hours in a bowl covered with saran.
3. After the rising time is up, preheat your oven to 400 degrees F.
4. Add in another couple of tablespoons of flour to bring the dough together (and sprinkle some on a baking sheet or in your loaf pan).

Category: Bread RecipesShow Details

RosemaryOlive Oil Dutch Oven Bread Mississippi Kitchen

4 hours ago Loriesmississippikitchen.com Show details

Remove hot pot from the oven and drizzle and brush the inside with extra virgin olive oil, then drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and drizzle the top with extra virgin olive oil, then bake an additional 15 minutes. Remove bread from oven and let cool for about 10 minutes before slicing.

Estimated Reading Time: 3 mins

Category: Bread Recipes, Icing RecipesShow Details

Dutch Oven Bread recipe Epicurious.com

9 hours ago Epicurious.com Show details

Preparation. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, salt, yeast, and water. Knead in mixer on medium speed for 10 minutes, until dough is

Category: Recipe for HealthShow Details

Garlic and Herb Dutch Oven Bread ALDI US

4 hours ago Aldi.us Show details

Dutch Oven in oven to heat. 5. After an hour rise time, place dough on floured surface and knead 12 times and shape into a ball. Set aside on a piece of parchment paper. 6. Remove Crofton Cast Iron 6 Qt. Dutch Oven from oven, carefully place parchment paper and dough into Dutch oven

Category: Recipe for HealthShow Details

Rosemary Thyme NoKnead Dutch Oven Bread Pinch me, I'm

8 hours ago Pinchmeimeating.com Show details

Instructions. In a large bowl, combine flour, yeast, salt, rosemary, and thyme. Stir in water and olive oil with a wooden spoon until dough is well-mixed and flour is fully incorporated. The dough …

Rating: 4.9/5(11)
Category: Side Dish
Cuisine: French, Italian
Total Time: 12 hrs 45 mins
1. In a large bowl, combine flour, yeast, salt, rosemary, and thyme. Stir in water and olive oil with a wooden spoon until dough is well-mixed and flour is fully incorporated. The dough will be wet and shaggy.
2. Cover the bowl in plastic wrap and let it rest in a warm spot in your kitchen for 10-18 hours. Dough will double in size and be puffy.
3. Dust a clean work surface with flour and dump the dough out from the bowl, using your hands or a wooden spoon if necessary to get everything out. Fold the dough over a few times so it's a bit more stable. Gather the dough into a ball by sort of gently stretching the top and pulling the ends underneath the loaf.
4. Brush a piece of parchment paper with a bit of olive oil. Place your dough onto the parchment and cover with a damp kitchen towel or paper towel. Place in a warm spot in the kitchen and let rise for an additional hour to hour and a half.

Category: Recipe for HealthShow Details

Quick No Knead Bread In Dutch Oven Cooking LSL

8 hours ago Cookinglsl.com Show details

In the mean time place a 5 1/2 quart Dutch oven with the lid on in the oven and preheat to 450 F. Before baking, score the bread by making a 5 mm deep cut through the middle on top of the dough. Carefully transfer the bread with parchment paper to the Dutch oven

Category: Bread
Calories: 141 per serving
1. Sift the flours on a bowl.
2. Add salt, instant dry yeast (no need to proof it), sugar and olive oil. Pour the warm water on top and stir until just combined. Cover with plastic wrap and wrap the bowl with a towel to keep it warm. If you have a proofing oven you can use this option, just don’t go over 100 F. If not, place a wide pan filled with hot water in your oven, on the bottom rack and place the bowl with the dough on a rack over it. Let the dough rise for 2-3 hours. It will develop bubbles and almost double its size.
3. Dust a working surface generously with flour. Transfer the bread to the working surface and dust with flour on top as well.
4. Press so you have a flat circle of dough.

Category: Baking Recipes, Bread RecipesShow Details

Easy NoKnead Olive & Herb Bread — Hello Gemma

6 hours ago Hellogemma.com Show details

How to cook Easy No-Knead Olive & Herb Bread. For the overnight version of this recipe. Place the flour, salt, herbs and yeast in a large mixing bowl and stir to combine. Take your olives and stir into the dry mixture until evenly dispersed. Add the water and mix to create a …

Servings: 1
Estimated Reading Time: 4 mins
1. Author: Gemma Tomlinson
Total Time: 2 hrs

Category: Bread RecipesShow Details

Sourdough olive bread recipe Meddeterranean inspired

2 hours ago Foodgeek.dk Show details

To give the bread great oven spring you will need to bake the bread with steam. There are several ways to do this: Use the steam function of your oven; Use a pan with a rolled up towel in the bottom of your oven while baking; Baking the bread in a dutch oven

Rating: 5/5(3)
Calories: 1966 per serving
Category: Dinner, Lunch, Snack
1. Mix all the ingredients for the levain thoroughly.
2. Mix 704g bread flour, 159g whole-grain wheat flour, all the spices and all of the water except 50g that you should reserve for mixing in the salt later on.
3. Mix the salt into 50 grams of the reserved water from earlier and add it to the autolysed flour.
4. In the beginning of the bulk you need to do three sets of stretch and folds.

Category: Baking Recipes, Bread Recipes, Tea RecipesShow Details

No Knead SunDried Tomato, Olive and Feta Bread One

7 hours ago Onehundreddollarsamonth.com Show details

Roll the dough out of the bowl with a rubber spatula onto the paper plate that is in a skillet the same size as my Dutch oven, cover and let sit while my pellet grill get the lid on dutch oven to 450, put paper plate and dough in dutch oven

1. Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
2. Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.
3. While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.
4. Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.

Category: Rub RecipesShow Details

Easy Dutch Oven Bread with Roasted Garlic and Rosemary {No

1 hours ago Killingthyme.net Show details

Place the lid back onto the Dutch oven and return to the oven for 30 minutes. Once 30 minutes has passed, take the Dutch oven out of the oven. Remove the lid. Gently brush about a tablespoon worth of olive oil over the top of the bread, then sprinkle with grated parmesan or pecornio romano and some extra rosemary, if you left aby aside.

Category: Bread RecipesShow Details

Artisan Bread (one bowl, Dutch oven) Contentedness Cooking

1 hours ago Contentednesscooking.com Show details

Form the dough into a ball with your hands, then put it into the Dutch oven and sprinkle a tiny bit of flour on top. Cover with the lid and put it into the oven, bake for 20 minutes. Remove the lid and bake for 10 minutes more. Take the bread out of the Dutch oven

Rating: 4.5/5(22)
Total Time: 35 mins
Category: Bread, Vegan
Calories: 87 per serving
1. Just combine flour, dried yeast, water, olive oil, and salt in a bowl. Mix all the ingredients with a wooden spoon - no need to knead it, just mix.
2. Now it’s time let the dough rest for at least 15 hours in a warm place with a plastic wrap foil on top. So I recommend you make the dough the night before you want to bake it.
3. Preheat the oven to 430°F with the Dutch oven inside to allow it to warm. I would say it should take about 15 minutes until it’s warm. Use parchment paper or sprinkle a bit cornmeal on the bottom.
4. Form the dough into a ball with your hands, then put it into the Dutch oven and sprinkle a tiny bit of flour on top. Cover with the lid and put it into the oven, bake for 20 minutes.

Category: Bread RecipesShow Details

2Hour Fastest No Knead Bread, Fast No Knead Bread Jenny

7 hours ago Jennycancook.com Show details

Awesome bread! I was SO happy to get your 2 hour, no-knead, Dutch oven bread recipe. I had wanted to try no Knead bread but the recipe my daughter used required raising overnight. I was not up for that! After watching your video and making my first loaf 🍞 was hooked. I have been making 2-3 loaves per week since!

Category: Bread RecipesShow Details

NoKnead Bread Recipe Love and Lemons

2 hours ago Loveandlemons.com Show details

Unlike many bread recipes, it requires no special equipment (aside from a Dutch oven) or finicky ingredients, and it takes just a few minutes of hands-on prep. Still, thanks to a long, slow rise, the bread

1. In a large bowl, combine the flour, yeast, salt, lemon, and rosemary. Add the water and stir until blended. It will be very sticky. Cover the bowl with plastic wrap and let rest in a warm spot (75° is ideal) for 12 to 24 hours, until the surface is dotted with bubbles.
2. Place the dough on a lightly floured surface then sprinkle with a bit more flour. Turn the dough over onto itself once or twice. The dough will be very wet and sticky - that's ok - just don't knead the dough. Cover loosely and let rest for 15 minutes.
3. Turn the dough out onto a lightly-floured work surface. Lightly flour your hands and gently shape the dough into a ball without kneading it. Sprinkle cornmeal onto a flour sack type kitchen towel and place the dough, seam side down, onto the towel. Dust the top of the dough with more cornmeal. Cover with another towel and let rise until the dough is more than double in size, about 2 hours.
4. 30 minutes before the dough is ready, heat the oven to 450°F and place a 4-quart covered Dutch oven in the oven as it heats.

Category: Bread RecipesShow Details

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Frequently Asked Questions

How long to bake olive bread in Dutch oven?

Cover the dough loosely with plastic and let rest for at least 30 minutes (another hour or two recommended), until doubled in size, while the dutch oven preheats. Once the Dutch oven has preheated, transfer the dough ball into the heated Dutch oven. Cover with the lid and bake for 30 minutes.

How to make garlic bread in Dutch oven?

Unwrap the bowl of dough, set the plastic wrap aside, and gently peel the dough out onto your floured surface. Toss a small amount of flour over the top of the dough. Then, grab one side of the dough and fold it over itself once or twice. Drape the plastic wrap over the dough and let rest for 15 minutes.

What's the best way to cook Greek olive bread?

Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 1 hour. After 25 minutes, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450.

How much flour do you need to make bread in a Dutch oven?

I used the quintessential No-Knead Crusty White Bread recipe to put this pot to the test, but you can use practically any bread recipe that makes at least two pounds of dough. (Look for recipes that call for at least four to five cups of flour.)

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