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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 8-inch round loaf
olive-cheese-loaf-mblb2007.jpg
Ingredients
Ingredient Checklist
3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 8-inch round loaf
olive-cheese-loaf-mblb2007.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 8-inch round loaf
Recipe Summary
Yield: Makes one 8-inch round loaf
Yield: Makes one 8-inch round loaf
Makes one 8-inch round loaf
olive-cheese-loaf-mblb2007.jpg
olive-cheese-loaf-mblb2007.jpg
Ingredients
Ingredients
- 3 cups bread flour, plus more for work surface
- 1 teaspoon fine sea salt
- 3/4 teaspoon instant or active-dry yeast
- 1 3/4 cups 1/2-inch cubes aged Gruyere cheese
- 1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
- 1 1/2 cups cool water (55 to 65 degrees), plus more as needed
Directions
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)
Add Rating & Review
282 Ratings
5 star values:
72
4 star values:
77
3 star values:
76
2 star values:
45
1 star values:
12
Reviews (3)
Add Rating & Review
282 Ratings
5 star values:
72
4 star values:
77
3 star values:
76
2 star values:
45
1 star values:
12
Add Rating & Review
282 Ratings
5 star values:
72
4 star values:
77
3 star values:
76
2 star values:
45
1 star values:
12
282 Ratings
5 star values:
72
4 star values:
77
3 star values:
76
2 star values:
45
1 star values:
12
282 Ratings
5 star values:
72
4 star values:
77
3 star values:
76
2 star values:
45
1 star values:
12
- 5 star values:
- 72
- 4 star values:
- 77
- 3 star values:
- 76
- 2 star values:
- 45
- 1 star values:
- 12
Martha Stewart Member
Rating: Unrated
08/22/2015
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
Martha Stewart Member
Rating: Unrated
03/06/2014
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
Martha Stewart Member
Rating: 5 stars
02/28/2014
Love making this bread. I am now trying different cheeses. Easy to follow directions and would encourage others to make it
Martha Stewart Member
Rating: Unrated
08/22/2015
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
Rating: Unrated
03/06/2014
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
02/28/2014
Love making this bread. I am now trying different cheeses. Easy to follow directions and would encourage others to make it
Rating: 5 stars
All Reviews for Olive and Cheese Loaf
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Olive and Cheese Loaf
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
