Olive Bread (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 cups (375 g) all-purpose flour
02 - 1 teaspoon kosher salt
03 - 1 teaspoon rapid-rise yeast
04 - 1 ½ cups (375 g) water, room temperature
05 - ½ cup (45 g) Castelvetrano olives, pitted, roughly chopped
06 - ½ cup (45 g) kalamata olives, pitted, roughly chopped
07 - ¼ cup (25 g) parmesan cheese, grated
08 - ¼ cup (25 g) asiago cheese, grated
09 - 1 teaspoon garlic, minced

# Instructions:

01 - In a large mixing bowl, add the all-purpose flour, kosher salt, and rapid-rise yeast. Whisk these dry ingredients together thoroughly to ensure they're well combined and evenly distributed.
02 - Pour the room temperature water into the dry ingredients. Mix everything together until just combined - the dough will look rough and shaggy at this point, which is perfect for this no-knead method.
03 - Gently fold in the chopped Castelvetrano olives, kalamata olives, grated parmesan cheese, grated asiago cheese, and minced garlic. Distribute these ingredients evenly throughout the dough, but avoid overmixing.
04 - Transfer the dough to a clean bowl that has been lightly greased with oil. Cover the bowl with plastic wrap and let the dough rise at room temperature for 18 hours. During this time, the dough should double in size and develop complex flavors through slow fermentation.
05 - When the dough has finished its long rise, place it onto a piece of parchment paper that has been lightly dusted with flour. Shape the dough into a round ball by gently stretching and folding the edges toward the center. Spray the surface lightly with nonstick cooking spray, then cover with plastic wrap.
06 - Let the shaped dough rest for 30 minutes. This shorter rise allows the dough to relax and slightly expand before baking.
07 - Using a very sharp knife, bread lame, or razor blade, score an "X" pattern into the top of the dough. This will help the bread expand properly during baking. Place a Dutch oven (with its lid) into the oven, then preheat both to 450°F (230°C).
08 - Once the oven and Dutch oven are fully preheated, carefully remove the hot Dutch oven. Lift the dough by the edges of the parchment paper and lower it (paper and all) into the hot Dutch oven. Cover with the lid and return to the oven. Bake for 30 minutes. The covered environment creates steam that helps develop a beautiful crust.
09 - After 30 minutes, remove the lid from the Dutch oven and continue baking for an additional 15 minutes. This allows the crust to develop a golden brown color and crisp texture.
10 - Carefully remove the bread from the Dutch oven and transfer to a wire rack. Allow it to cool for at least 30 minutes before slicing. This cooling period is crucial as it allows the crumb structure to set and flavors to develop fully.

# Notes:

01 - For a faster rise, you can let the dough rise for just 3 hours instead of 18, though the flavor won't be as developed and the texture may be different.
02 - Different types of olives can be substituted based on preference, just maintain the same total amount.
03 - This bread stays fresh at room temperature, wrapped in a clean kitchen towel, for up to 2 days.
04 - For longer storage, slice the cooled bread and freeze it in an airtight container for up to 3 months.

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