Olive & Cheese Loaf

 

 

 

Within the last month or so, I've tried a few 'no knead" bread recipes and I've had very good luck with all of them but this one is the hands down favorite. The technique is usually the same, mix together a few simple ingredients, cover and let sit overnight, punch down, let rise again and throw in a smokin' hot oven but the olives and the Gruyere put this one over the top. It's so simple and produces such a wonderful bread, crusty on the outside, moist and chewy on the inside there's really no excuse not to give it a try.

 

Olive cheese loaf
Printable Recipe

Ingredients:

• 3 cups bread flour (I didn't realize I was running low so I used 2 cups bread + 1 cup APF)
• 1 teaspoon salt
• 3/4 teaspoon active dry yeast
• 1 3/4 cups cubed Gruyere
• 1 1/2 cup pitted olives, sliced ( I used Kalamata)
• 1 1/2 cups cool water

Directions:
In a large bowl, whisk together the flour, salt and yeast. Add in your Gruyere and olives and toss to combine. Stir in your water, starting with 1 1/4 cups, adding more if needed to form a wet sticky dough. Cover and let sit a room temperature for 12 hours or until dough is bubbling and has doubled in size.
Flour your work surface and turn out the dough and using a bench scrapper or spatula, fold the edges of the dough to the center.
Generously (and I mean GENEROUSLY) flour a piece of parchment paper and place dough on top, seem side down. Cover with another sheet of parchment and then a kitchen towel. Let rise at room temperature for about 2 hours until it has again doubled in size.
Place a dutch oven (handle unscrewed and removed and hole lugged with foil) into your oven and preheat to 475 degrees, allowing your pot to preheat with the oven. After 10 minutes, remove the pot from the oven and gently place your dough inside and return covered to the oven and bake for 25 minutes. After 25 minutes, remove the lid and continue to bake uncover for 20-30 minutes longer, until crust is dark brown. Transfer to a wire rack to cool

Recipe adapted from Martha Stewart

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