ALMOST NO-KNEAD OLIVE PARMESAN ROSEMARY BREAD
Steps:
- 1. Whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
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Dimitar Hristovski
[email protected]I didn't have any olives or parmesan cheese, so I substituted them with sun-dried tomatoes and feta cheese. It turned out great!
Amazon Abera
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Adam Dodson
[email protected]I'm not sure what went wrong, but my bread didn't turn out as good as I hoped. It was a bit dense and dry.
Daniel Andre
[email protected]This bread is a great gift for friends and family.
SWASTIK BISTA
[email protected]I love the rustic look of this bread. It's so charming.
Jumaane Goddard
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own.
Brady Frakes
[email protected]I've never made bread before, but this recipe made it easy. I'm so proud of how it turned out.
tanyadavis Thompson
[email protected]This bread is a bit time-consuming to make, but it's worth the effort. The flavor is incredible.
Ramzan Ali barejo
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Chotta Don
[email protected]This bread is a great way to use up leftover olives and parmesan cheese.
Oussama Frahat
[email protected]I love the simplicity of this recipe. It's so easy to follow and the results are always amazing.
LIZEKA MACIKO
[email protected]This bread is perfect for any occasion. I've served it at parties, picnics, and even just for a snack. It's always a crowd-pleaser.
Mubashir Haroon
[email protected]I'm not a big fan of bread, but this one is an exception. It's so delicious and addictive.
Ella Ozola
[email protected]This is the best bread I've ever made. It's so flavorful and the texture is perfect.
Saiyedi suleman Suleman
[email protected]I've made this bread several times now and it's always a hit. It's so easy to make and it always turns out perfect.
Zeze Nicholls
[email protected]This bread is amazing! The crust is crispy and the inside is soft and fluffy. The flavor is out of this world, with the perfect balance of olive, parmesan, and rosemary.