Almost No Knead Bread with Olives Rosemary and Parmesan
Discover the rustic charm of homemade artisan bread with this Almost No Knead Bread featuring a medley of black olives, fresh rosemary, and savory Parmesan cheese. This irresistibly flavorful bread requires minimal hands-on effort, perfect for beginners and busy bakers alike. The dough comes together quickly, relying on a long rise time to develop its airy texture and rich, complex taste. Baked to golden perfection in a Dutch oven, the crust is delightfully crisp, while the tender interior bursts with Mediterranean-inspired flavors. Whether served warm alongside soups, as a base for sandwiches, or simply enjoyed with a drizzle of olive oil, this easy olive and rosemary bread recipe will elevate any meal.
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Recipe Information
Ingredients
- 3.25 cups All-purpose flour
- 1.25 teaspoons Salt
- 0.5 teaspoons Instant yeast
- 1.5 cups Water (room temperature)
- 0.75 cups Black or Kalamata olives (pitted and roughly chopped)
- 1 tablespoon Fresh rosemary (chopped)
- 0.5 cups Parmesan cheese (finely grated)
- 1 tablespoon Honey
- 1 tablespoon White vinegar
- 1 tablespoon Olive oil (for greasing the bowl and hands)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well to evenly distribute the ingredients.
Add the water, honey, and white vinegar to the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky at this stage.
Add the chopped olives, rosemary, and grated Parmesan to the dough. Gently fold them in until evenly distributed.
Drizzle olive oil onto your hands and shape the dough into a rough ball, still in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and appears bubbly on the surface.
After the dough has risen, lightly flour a clean surface and turn the dough out onto it. Gently fold the dough a few times to form a smoother ball. Avoid heavy kneading.
Place the dough onto a piece of parchment paper and allow it to rest for 30 minutes while you preheat your oven to 450°F (232°C). Place a Dutch oven (with its lid) inside the oven to preheat as well.
Carefully remove the preheated Dutch oven from the oven and transfer the parchment paper with the dough directly into the pot. Cover with the lid and return to the oven.
Bake for 30 minutes with the lid on. Then, remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown.
Carefully remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.
Serve your olive, rosemary, and Parmesan bread warm, or store it in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 6128 mg | 266% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 18.1 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1488 mg | 114% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
