Transform your surplus of olives into a delightful culinary creation with this no-knead Olive Bread recipe by the talented @sallysbakeblog. Not only is this bread a savory treat for your taste buds, but it's also a hit with the little ones, as proven by Ella's enthusiastic approval! Learn how to eliminate excess salt and let the rich flavors of olives take center stage in this easy-to-follow recipe that's perfect for both novice and experienced bakers.

Ingredients:

3 and 1/4 cups (about 430g) bread flour

2 teaspoons instant or active dry yeast (or 1 cup of sourdough starter and eliminate 1 cup of flour in all)

2 teaspoons dried oregano

1 and 1/2 teaspoons garlic powder

1 heaping cup (about 135g) roughly chopped olives

1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)

In a large un-greased mixing bowl, whisk the flour, yeast, oregano, and garlic powder together. Using a rubber spatula or wooden spoon, mix in the olives. Pour in the water and gently mix together. Shape into a ball in the bowl as best you can. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 2-3 hours you can also place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.

Using generously floured hands, shape into a ball as best you can and let bread ball rest for another 45 minutes, covered. Preheat the oven to 425°F (218°C). When ready to bake, using a very sharp knife score an X at the top.

Place the shaped and scored dough in a pre -heated dutch oven. Put parchment paper carefully on dutch oven bottom before placing bread dough inside. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes or until the bread is golden brown.

Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 10-20 minutes before slicing/serving.

Say goodbye to food waste and hello to a scrumptious Olive Bread that's as simple to make as it is delicious. Whether you're a seasoned baker or trying your hand at bread-making for the first time, @sallysbakeblog's no-knead recipe is a winner. Share your baking adventures and delight in the satisfaction of turning leftovers into a crowd-pleasing masterpiece. 🫒🍞