Olive Parmesan Dutch Oven Bread
This Olive Parmesan Dutch Oven Bread is a deliciously savory and rustic bread that brings together the rich flavors of parmesan and briny olives. The dough is mixed and kneaded with simple ingredients, then baked in a preheated Dutch oven for an unbeatable crispy crust and soft, airy interior. Whether paired with a bowl of soup or enjoyed with a drizzle of olive oil, this homemade bread is sure to impress!
Equipment
- Dutch Oven (1) - 4 to 6-quart, with lid
- Mixing Bowl (1) - Large for mixing dough
- Measuring Spoons (1 set) - For accurate ingredient measurements
- Measuring Cups (1 set) - For liquids and dry ingredients
- Wooden Spoon or Spatula (1) - For mixing dough
- Parchment Paper (1 sheet) - Optional, for easy transfer into the Dutch oven
- Wire Rack (1) - For cooling the bread
Ingredients
- 3 cups 360g - All-purpose flour
- 1 teaspoon 5g - Salt
- 1 teaspoon 4g - Sugar
- 1 packet 7g - Active dry yeast
- 1 1/4 cups 300ml - Warm water
- 2 tablespoons 30ml - Olive oil
- 1/2 cup 50g - Grated Parmesan cheese
- 1/2 cup 75g - Pitted black olives (chopped)
- Optional - Fresh rosemary or thyme for extra flavor
Instructions
- Activate the Yeast: In a small bowl, combine the warm water (100°F) with sugar and sprinkle the yeast on top. Stir gently and let sit for 5-10 minutes until it becomes foamy.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. Stir to evenly distribute the salt through the flour.
- Add Wet Ingredients: Pour the activated yeast mixture and olive oil into the flour mixture. Stir until a sticky dough forms.
- Incorporate Add-ins: Add the chopped olives and grated parmesan to the dough, and stir until evenly distributed.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Shape the Dough: Punch down the dough and transfer it to a floured surface. Shape the dough into a round loaf by folding the edges inward and rolling it into a tight ball.
- Second Rise: Place the shaped dough on a piece of parchment paper and cover it with a cloth. Let it rise for 30-45 minutes.
- Preheat the Dutch Oven: Preheat your Dutch oven, with the lid on, in the oven at 475°F (245°C) for 30 minutes.
- Bake the Bread: Carefully transfer the dough (with parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 25 minutes.
- Uncover and Finish Baking: After 25 minutes, remove the lid and bake the bread for another 15-20 minutes, or until the top is golden brown and the crust is crisp.
- Cool: Remove the bread from the Dutch oven and cool on a wire rack for at least 15 minutes before slicing.
Notes
Recipe Notes
- Flavor Variations: Feel free to add other ingredients like garlic, fresh herbs, or sun-dried tomatoes to personalize the bread. Just be sure to adjust the amount of flour if the dough gets too wet from extra ingredients.
- Freezing: This bread can be frozen after baking. Simply let it cool completely, then wrap it in plastic wrap and aluminum foil before freezing. To reheat, thaw at room temperature and warm in the oven for a few minutes.
- Make-Ahead Tip: If you want to prepare the dough ahead of time, you can let it rise in the refrigerator overnight. In the morning, shape it, let it rise for a bit longer, and bake as directed.
- Crispier Crust: For an even crispier crust, you can mist the dough with a bit of water before covering it with the Dutch oven lid. This creates steam while baking, resulting in an extra-crunchy exterior.