I am attempting to replicate the delicious Eggs in Purgatory breakfast at the restaurant next door, and this bread is the first component.
PrintOlive Za’atar Bread
No-Knead Olive Za’atar Bread
Ingredients
Scale
2 cups light spelt flour
1 cup whole spelt flour
1 ½ tsp sea salt
1 tsp za’atar
½ tsp dry active yeast
1 ½ cups room temperature water
¼ cup coarsely chopped kalamata olives
Instructions
- Place dry ingredients into a large mixing bowl, including the yeast.
- Make a small well in the middle of the ingredients, and pour in the water. Mix slowly to incorporate, then fold in the olives. A shaggy dough will begin to form. Do not over-mix.
- Once the dough mixture is shaggy, cover the bowl with a towel and let rest anywhere from 6-18 hours. The longer you wait, the better the dough.
- After the resting period, the dough will have doubled in size.
- Preheat oven to 450ºF. Place a large oven-safe pot with a tight lid into the oven. We prefer a dutch oven. Leave it there for 30 minutes.
- While the dutch oven is heating up, take the dough out of the bowl and place it onto a floured surface. The dough will be very sticky, so be generous with the flour. Begin to roll it into a ball, but remember, this is no-knead, so there is “no need” to start pounding it or folding it. Simply round it into a ball and leave it alone.
- Lightly oil the bowl and place the dough back into the bowl. Cover it with a towel and let sit for the remainder of the 30 minutes that your pot is heating up.
- After 30 minutes, remove the pot from the oven (it will be hot so be careful!). Remove the lid and place a piece of parchment paper into the pot and drop the dough in. Put the lid back on and bake for 30 minutes.
- Once the 30 minutes is up, remove the lid and bake for another 15 minutes.
- Then, take the freshly baked bread out of the oven and place it onto a cooling rack. You will be so impressed at how artisanal it looks, not to mention that you actually made it yourself, from scratch!
