> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/pot-bread/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Dutch Oven Olive Bread

My no-knead bread baked in a covered pot in the oven, with chopped olives in the dough and a crisp crust.

## What you need

### Dough

- 3½ cups all-purpose flour (3½ cups plus 1 tbsp)
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- ⅓ cup warm water (80 ml)
- 1¼ cups warm water (300 ml)

### Add-ins

- 3½ oz chopped olives

## How I make it

### Making the dough

1. Sift the flour into a large bowl, add the salt and mix well.
2. In a small bowl, mix the yeast with the sugar and ⅓ cup (80 ml) of the warm water. Set aside for 5-10 minutes, until foamy.
3. Add the yeast mixture to the flour and mix well.
4. Add the rest of the water (1¼ cups / 300 ml) and mix just until all the flour is absorbed.
5. Add the olives and any seasonings and mix until evenly distributed.
6. Cover the bowl with plastic wrap and let rise for about 2 hours.

### Shaping and baking

1. Preheat the oven to 425°F (220°C) with a 4-quart (4-liter), 9½-inch (24 cm) pot and its lid on a rack in the center. Heat the pot for 20 minutes.
2. Turn the dough out with a bench scraper or silicone spatula onto a generously floured surface and quickly shape it into a ball.
3. Carefully take the hot pot out of the oven, put the dough in, cover and bake for 40 minutes.
4. Uncover and bake for another 7-10 minutes.
5. Take the pot out of the oven, turn the bread out onto a cooling rack and let it cool completely before serving.

Source: https://chefef.com/en-us/recipes/pot-bread/