A super soft no-knead bread that's easy to make even if you don't have a lot of experience with baking. The loaf slices beautifully and is great for sandwiches or spreads.
Course Lunch, Snack
Cuisine European, International, Italian
Keyword Baking, Bread
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Resting time 2 hourshours30 minutesminutes
Total Time 3 hourshours15 minutesminutes
Servings 12slices
Calories 183kcal
Equipment
1 bread loaf pan (ideally oval or round like a Dutch oven)
Ingredients
475gramsflourall purpose or bread flour
350mlwater
30gramsfresh yeastsee recipe notes for alternatives
Measure out the ingredients and combine the flour with the salt in a large bowl (or the bowl of your stand mixer if that's what you're using). In another smaller bowl, mix together warm water and yeast. Set aside to bloom the yeast (see recipe post for details).
Mix together the wet and dry ingredients either in the bowl of a stand mixer or in a regular bowl if mixing by hand. See recipe post for tips on mixing dough by hand.
Cover the dough and rest in a neutral to warm place for at least 2 hours or until doubled in volume. Set a timer to do a few quick folds to the dough every 30 minutes.
Rest the dough one final time for at least 30 minutes. In the meantime, preheat the oven to 200 C / 400 F. Just before you're ready to bake, score the loaf with a sharp knife or blade.
Fold the olives and sesame seeds into the loaf (saving a bit for garnish) and add a few drizzles of olive oil. Once ingredients are added, reshape the loaf, drizzle the top with olive oil and sprinkle the remaining olives + sesame seeds on top as garnish.
Set the dough in your lined (or dusted) baking pan or proofing bowl and set aside for one final 30 minute rest.
Preheat oven to 200 C / 400 F.
Bake for 25 minutes or until golden.
Notes
You can substitute 7 grams instant yeast instead of 30 grams fresh. Alternatively you can substitute 15 grams active dry yeast for the 30 grams fresh but keep in mind active dry yeast must be bloomed and may take longer to work than instant or fresh yeast.