No-Knead Rosemary and Olive Bread

Who doesn’t love homemade bread, but really – how many people have the time, energy or inclination to knead the dough or the patience to wait for it to rise? You will fall in love with this recipe, in which the dough is mixed up in a matter of minutes, requires zero muscle-power and happily rises overnight in the fridge.  I teach this recipe in my Modern Australian Christmas Feast cooking class, as it is the ideal bread to bake on for Christmas Day where you are hard pressed finding a baker open. All you need is a little organisation (ie 5 minutes of your time to mix the ingredients the night before) and lashings of good butter or olive oil to serve.

Ingredients:
500g bread flour (strong, high protein)
½ cup pitted Kalamata olives, halved
1 tablespoon chopped fresh rosemary
7g sachet dried yeast
2 teaspoons caster sugar
2 teaspoons sea salt
450ml (450g) room temperature water
2-3 teaspoons linseeds or sesame seeds
Extra sea salt

Method (start the day before):
1. Combine the flour, olives, rosemary, yeast, sugar and salt in a large bowl. Stir in the water until well combined. Cover with plastic food wrap then refrigerate overnight.
2. Remove the bowl from the refrigerator 1 hour prior to cooking and allow to come to room temperature.
3. Preheat the oven to 250°C and place a baking dish on the bottom shelf of the oven. Boil a kettle.
4. Line a baking tray with baking paper. Using a large metal spoon or scraper, tip the dough onto the prepared tray and shape as desired.
5. Sprinkle the top of the loaf with the linseeds or sesame seeds and a little sea salt and place on the middle shelf of the oven.
6. Carefully fill the baking dish on the bottom shelf with boiling water from the kettle, then shut the oven door and bake for 5 minutes.
7. Reduce the oven temperature to 220°C and bake for a further 25-30 minutes or until the loaf has risen, is golden and sounds hollow when tapped.
8. Allow to cool on a wire rack before slicing

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