olive rosemary bread

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Superstone® Use and Care

No-Knead Olive and Rosemary Bread

This recipe was submitted by our amazing customer Jan Taylor-Cameron.

18 oz bread flour
3½ oz sprouted spelt flour
½ tsp sugar
½ tsp dry instant yeast
2 tsp kosher salt
1 cup pitted olives (chopped)
2-3 tbsp fresh rosemary (leaves only - finely minced)

Mix all ingredients in large bowl. Add olives and rosemary to flour mixture and stir/toss to ensure they are well distributed before adding liquid.

Add 1-2/3 cups warm water; mix well until there is no dry flour on the sides or bottom of bowl. Spray a piece of plastic film with vegetable oil and cover bowl. Wrap bowl in large tea towel and place in microwave to rest overnight - 12-18 hours.

Next day: Butter the lower portion of the bread dome, and sprinkle with corn meal, ensuring that there is a light layer of corn meal on the butter.

Turn out dough onto floured surface; sprinkle extra flour on top of dough and around the edges. Gently deflate the dough and fold it over onto itself, from the sides towards the middle, and gently form into a ball. 

Place the ball in the bread dome, cover with the plastic wrap, put the lid on the bread dome, and then wrap the bread dome in the large tea towel and place in the microwave for a final rise ... this takes about two hours.

Preheat oven to 450F. Put a small tin with water at the back of the oven to provide extra moisture.

Remove bread dome from microwave, remove lid and plastic wrap, make several snips around the top of the dough and another snip in the center. Replace the lid on the bowl.  

Place in oven and bake for 35 minutes. Remove lid and bake for more 15 minutes. Remove from oven and take the temperature of the loaf. It should be 200F, if not, put it back in the oven for an additional 5 minutes.

Remove from oven; place on cooling rack for about 15 minute, then remove loaf and place on cooling rack and let cool completely.