Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.

  • Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.

  • Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.

  • Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.

  • Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.

  • Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.

  • Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

Reviews (3)

282 Ratings
  • 5 star values: 72
  • 4 star values: 77
  • 3 star values: 76
  • 2 star values: 45
  • 1 star values: 12
Rating: Unrated
Hi Thomas-thx 4 this vid! As an avid bread baker who frequently makes no knead bread I have a question & perhaps a tip. Q: Love semolina bread! How much semolina flour to be substituted for bread flour & what would be the ratio? Tip: after my first long rise & shaping of dough, I turn my shaggy dough out onto parchment paper sprinkled w/cornmeal. The paper gives an ease to dropping the bread (paper & all) into the hot pot & handles 4 lifting out & is nonstick so easy remove for cooling on rack
Rating: Unrated
This is my first attempt at baking bread from scratch. I just took this olive and cheese loaf out of the oven and it is delicious. The recipe was very easy and even though I did not have a 3 1/2 quart covered casserole, I used an 8" square glass baking dish sprayed the bottom with spray oil, floured it and covered it with foil. It came out just perfect. Thanks, Marilyn
Rating: 5 stars
Love making this bread. I am now trying different cheeses. Easy to follow directions and would encourage others to make it