No-Knead Mediterranean Olive Bread… super easy… 5 Star restaurant quality (updated)

This is five-star quality artisan bread and you'll be surprised how easy it is to make. Hi I'm Steve and welcome to my kitchen. Today I want to show you how to make no-knead Mediterranean olive bread. I start by preparing my flavor ingredients. I start with a can of sliced black olives and put it in the bowl. Then I use the black olive can to measure green olives, slice them in half and put them in the bowl. Then I use a can to measure Kalamata olives, slice them in half and put them in the bowl. Then the zest of one lemon. Flavor ingredients are done. I'll be using 16 ounces cool tap water, one and one-half teaspoons salt, I just let it be a heaping teaspoon, one quarter teaspoon instant yeast, one teaspoon heaping French thyme, that was one half teaspoon heaping, one tablespoon olive oil, give a quick stir to combine, four cups bread flour. Now the ingredients, flavor ingredients. The reason I put this in last it just seems to I'm going to tumble it a bit. There sometimes is a little bit of dry flour on the bottom and just by tumbling it you'll bring that dry flour and bring it in. You don't need to necessarily do this but I sometimes just like to go and bring it all into a ball. And we're done. I covered the bowl with plastic wrap and left it on the counter to proof overnight. No-knead dough should be proofed 8 to 24 hours. I generally proof overnight on the kitchen counter. The dough is proofed overnight, it's time to make the bread. As you can see the dough has risen and more than doubled in size. I'm going to start by degassing, pulling, and stretching the dough. Try to make it into a smaller ball. I'm going to scrape the side of the bowl. The next process I call roll the coat. We're going to shape the dough. Because we're going to shape it we don't want it to be this sticky. How do you solve that? By dusting it with flour. And I'm being generous about this. There's no problem with that. I'm putting some along the edge of the glass so that when I roll it... There we go. Now I'm going to put some flour on the workspace. Roll the dough out of the bowl. Save the extra flour. Make it round. Divide it in half. We're making two loaves. Push that off to the side. Now before I shape it I'm going to bake one in this long covered baker. I consider it the best thing to bake in. I'm also going to bake one in this Italian double loaf pan. That way you can see the difference between the two. You can bake it in a double loaf pan, both halves. You can even bake it on a cookie sheet or a silk pad or a number of things like that. So I'm going to spray it with no-stick spray. Take each of the loaves. A little more flour. A little more flour on the workspace. Okay there's one in there. Bring that closer. Here's the second one. And I'll put it in there. Tap the ends in a little bit. Spreading it out a little bit. And it's ready to proof before it gets baked. I put the lid on the covered baker and covered the pan with a lint-free towel and left them on the counter to proof. Dough should be proofed for 30 to 60 minutes and the oven should be preheated to 400 degrees. Before the dough is fully proofed, move the oven rack to lower third of the oven and preheat. The oven is preheated. It's time to bake the bread. Place baker in oven and bake at 400 degrees for 40 minutes with the top on and 5 to 10 minutes with the top off to finish the crust. Place pan in oven and bake at 400 degrees for 35 minutes. The bread is ready. Let's take a look. And here's the results. This came from the double Italian pan and this came from the long covered baker. It bakes just a little bit better. That's why I like to use it and I use it the most. This recipe and others like it are in my No-Knead Bread Cookbook. Cookbooks are available on my website NoKneadBreadCentral.com and Amazon.com. Thanks for watching!