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My BigMouth Blog | A Blog by Jason Glover

Easy Cast Iron Dutch Oven Olive Bread

Easy Cast Iron Dutch Oven Olive Bread - Dads That Cook

By Jason Glover

DifficultyBeginner

Baking bread in a cast iron Dutch oven is the best way to get bakery-style, artisan loaves at home. This easy olive bread has a crunchy crust on the outside, a soft inside, and requires no kneading!

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Yields12 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 2 tsp flaked sea salt
 2 tsp finely chopped rosemary
 1 tsp finely chopped lemon thyme
 ¾ cup halved kalamata olives
 1 tsp active dry yeast
 1 ½ cups warm water

1

In a large bowl, mix the flour and salt and stir to combine. Add the yeast and water to the flour and stir with a spoon until a sticky dough forms and no pockets of raw flour remain.

2

Carefully stir in kalamata olives and herbs.

3

Cover with plastic wrap and set aside for at least 18 hours - up to 24 hours - until the dough more than doubles in size. (It should have tiny bubbles in it.)

4

Preheat the oven to 450°F. Place your Tramontina Cast Iron Dutch Oven pot and lid into the oven for approximately 20-30 minutes to heat up.

5

When the Tramontina Cast Iron Dutch Oven pot and lid are heated, remove from the oven and set aside.

6

Sprinkle the dough with a tablespoon of flour or so and flour your hands well. Make a fist and punch right into the middle of the dough to flatten it. Then working gently, shape the dough into a ball. Flour your hands as needed, but avoid adding any more flour to the dough. It will still be sticky and that's perfect.

7

Sprinkle another Tablespoon of flour inside the bottom of your pot and then set the dough inside. Cover with the lid and bake for 30 minutes.

8

Remove the lid and bake for an additional 10 minutes.

9

Transfer to a wire rack to cool. Don't cover it or the bread will lose it's crispy crust.

10

Once cooled slightly (approximately 10-15 minutes), use a bread knife to cut slices and serve with a side of olive oil and balsamic vinegar - either mixed together or in separate small bowls or ramekins for dipping your bread. Enjoy!

Ingredients

 2 tsp flaked sea salt
 2 tsp finely chopped rosemary
 1 tsp finely chopped lemon thyme
 ¾ cup halved kalamata olives
 1 tsp active dry yeast
 1 ½ cups warm water

Directions

1

In a large bowl, mix the flour and salt and stir to combine. Add the yeast and water to the flour and stir with a spoon until a sticky dough forms and no pockets of raw flour remain.

2

Carefully stir in kalamata olives and herbs.

3

Cover with plastic wrap and set aside for at least 18 hours - up to 24 hours - until the dough more than doubles in size. (It should have tiny bubbles in it.)

4

Preheat the oven to 450°F. Place your Tramontina Cast Iron Dutch Oven pot and lid into the oven for approximately 20-30 minutes to heat up.

5

When the Tramontina Cast Iron Dutch Oven pot and lid are heated, remove from the oven and set aside.

6

Sprinkle the dough with a tablespoon of flour or so and flour your hands well. Make a fist and punch right into the middle of the dough to flatten it. Then working gently, shape the dough into a ball. Flour your hands as needed, but avoid adding any more flour to the dough. It will still be sticky and that's perfect.

7

Sprinkle another Tablespoon of flour inside the bottom of your pot and then set the dough inside. Cover with the lid and bake for 30 minutes.

8

Remove the lid and bake for an additional 10 minutes.

9

Transfer to a wire rack to cool. Don't cover it or the bread will lose it's crispy crust.

10

Once cooled slightly (approximately 10-15 minutes), use a bread knife to cut slices and serve with a side of olive oil and balsamic vinegar - either mixed together or in separate small bowls or ramekins for dipping your bread. Enjoy!

Easy Cast Iron Dutch Oven Olive Bread

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