No-Knead Olive & Rosemary Bread with Sun-Dried Tomato Butter

No-Knead Olive & Rosemary Bread with Sun-Dried Tomato Butter

 

Ingredients:
For the Bread:
3 cups all-purpose flour

1 1/2 tsp salt1/2 ، tsp instant yeast

1 1/2 cups warm water

1/2 cup chopped kalamata olives

1 tbsp fresh rosemary, chopped

Cornmeal or flour for dusting

For the Sun-Dried Tomato Butter:
1/2 cup unsalted butter, softened

1/4 cup sun-dried tomatoes, finely chopped

1 garlic clove, minced

1/2 tsp dried oregano

Salt to taste

Directions:
In a large bowl, combine flour, salt, and yeast. Add warm water and stir until a shaggy dough forms. Mix in olives and rosemary until evenly distributed.

Cover the bowl with plastic wrap and let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly.

Preheat oven to 450°F (230°C). Place a Dutch oven in the oven as it preheats.

Turn the dough out onto a floured surface and shape into a round loaf. Let rest for 30 minutes while the oven heats.

Carefully transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for 10–15 more minutes until golden and crusty.

Meanwhile, mix all the sun-dried tomato butter ingredients in a bowl until smooth and well blended.

Let the bread cool slightly before slicing. Serve warm with a generous smear of sun-dried tomato butter.

Prep Time: 10 minutes Rest Time: 12 hours Cooking Time: 45 minutes Total Time: 12 hours 55 minutes Kcal: 290 per slice Servings: 8 slice