Easy Cast Iron Dutch Oven Olive Bread

Easy Cast Iron Dutch Oven Olive Bread

YIELDS: 12 Servings PREP TIME: 15 mins COOK TIME: 40 mins TOTAL TIME: 55 mins

3 cups all purpose flour (I used Caputo but any brand will work.)
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
Tools
Cast Iron Dutch Oven
Mixing Bowls
Bread Knife

  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!