Almost No Knead Bread Revisited...Olive Rosemary Variation. It is that time of the year that I love...bread baking! I really look forward to trying different bread recipes. Recently, I made a variation to the Almost No Knead bread....thought I would (or should:))share it with you. I just love this bread...perfect for the bread basket. It is great served with a Parmesan, garlic whipped butter. But, this time around, I decided to add some kalamata olives, olive oil and some rosemary. It was wonderful! This bread is very similar to Costco's olive, rosemary bread that they sell....except that it is homemade. Plus, it makes you look like a pro! If you haven't tried this bread, you should! It really isn't complicated at all...you just have to have a bunch of patience. The dough needs a much longer rising time than the usual...but other than that, there isn't much to it. You do have to have a dutch oven with a cover or a corning ware with a cover. I have not posted step-by-step photos to this recipe... If you would like more information and photos, please see my post on my Almost No Knead Bread. For the full step-by-step instructions click here.
You will need: adapted from Cooks Illustrated with my additions.
3 cups (15 ounces) all purpose or bread flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
3/4 cup + 2 Tbs. (7 ounces) water at room temp.( I like to have mine cozy warm...just pleasant to the touch)
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager (or any beer)
1 Tbs. white vinegar
1/2 cup chopped kalamata olives
2 tsp dried rosemary
2 TBS olive oil(optional)
In a large bowl add flour , yeast, and salt. Mix well. Add water, beer, olive oil and vinegar.Mix in the kalamata olives and rosemary. Make sure to incorporate all the dry ingredients with the wet. Form into a ball and cover with a plastic wrap.Let rise for 8-18 hrs in a 70 deg warm place. (I placed mine in the oven).Flour your working place(counter top) and place the risen dough bread onto it. Knead the dough 10-15 times being careful not to deflate all the bubbles in the dough.It is a soft dough...don't put all your strength into it.Form into a ball and place on a lightly greased parchment paper lightly grease the top. Add any toppings (or omit if doing plain) and cover with plastic. Let rise for 2 hours. Score with a sharp blade 1/2 inch deep and sprinkle with some flour.