KAROO NEWS - Introducing the delightful world of no-knead olive bread, where simplicity meets scrumptiousness in the realm of homemade baking.
In this culinary adventure, we'll embark on a journey that requires no special skills or elaborate kneading techniques, yet yields a loaf of bread that is bursting with the savory essence of olives.
Whether you're a seasoned bread enthusiast or a novice baker, this easy-to-follow recipe will empower you to create a rustic, crusty, and irresistible olive-infused bread right in the comfort of your own kitchen.
Join us as we explore the art of no-knead olive bread, and let your taste buds savor the harmonious marriage of Mediterranean flavors and artisanal bread-making, all with minimal effort and maximum satisfaction.
Ingredients:
- 500 grams of White bread flour
- 2 packets of dried yeast
- 2 teaspoons salt
- 15 - 20 black or green
- olives, pitted and
- chopped
- Herbs of your choice
- 500 millilitres
- luke-warm water
Method:
- Sift the flour salt and yeast together.
- Add the herbs and chopped olives.
- Add the water slowly and mix to a soft, wettish dough.
- Cover the bowl with a teatowel or pot lid and leave in a warm place to rise for about an hour.
- Turn the dough onto a floured baking sheet and roughly form into an oval shape.
- Bake at 180 degrees Celsius for about 55 minutes until crisp and hollow when tapped on the bottom.
Enjoy with lots of butter or garlic butter with your braai.
Recipe by Cheryl Anley, TTT Cellars
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