Easy to make Olive & Cranberry bread is baked in a dutch oven and is a no knead bread! With just letting the Olive and Cranberry Bread rest and stretching and folding the bread a few times, this bread is shaped and baked at a high temperature!
We bake this bread in an dutch oven, however there are many hacks to baking bread and creating that steam in the oven will help with the oven spring and help your bread rise!
We love this bread for its savory, lightly herbed, with sweet-tart cranberries dotting its tender interior! This bread turns out soft & moist with a crisp crackly crust and a delicious win!
Making a perfect bread is always exciting and the bake turns out to be different every time!
INGREDIENTS
- 2 cups flour (all purpose or whole wheat)
- 15-20 olives sliced
- ¼ cup dried cranberries
- 1 tsp salt
- Dried Italian herb mix – 1 tsp
- 1 cup warm water
- 1 tsp active dry yeast
- ½ tsp honey
PRO TIP
- For experimenting with this bread, you can use a blend of all purpose & wheat flour
- Serve with olive oil or herbed butter or your favorite cream cheese
Olive & Cranberry Bread
Course: BrunchCuisine: AmericanDifficulty: Easy4
servings10
minutes50
minutes2
hours3
hoursEasy to make olive & cranberry bread is baked in a dutch oven and is a no knead bread! With just letting the bread rest and stretching and folding the bread a few times, this bread is shaped and baked at a high temperature!
We bake this bread in an dutch oven, however there are many hacks to baking bread and creating that steam in the oven will help with the oven spring and help your bread rise!
We love this bread for its savory, lightly herbed, with sweet-tart cranberries dotting its tender interior! This bread turns out soft & moist with a crisp crackly crust and a delicious win!
Making a perfect bread is always exciting and the bake turns out to be different every time!
Ingredients
2 cups flour (all purpose or whole wheat)
15-20 olives sliced
¼ cup dried cranberries
1 tsp salt
1 tsp dried Italian herb mix
1 cup warm water
1 tsp active dry yeast
½ tsp honey
Directions
- In a bowl, take the warm water and add in the active dry yeast & honey. Whisk & let this sit aside on your counter for about 8-10 minutes until frothy
- In another large mixing bowl, add the flour, dried cranberries, sliced olives, dried Italian herb mix, salt and mix well
- Add the frothy yeast mix to the large mixing bowl and combine well
- Do not knead this mixture. Cover with cling wrap and prove for 1 hour. You can rest this mixture over the kitchen countertop
- After 1 hour, with the help of a spatula, stretch & fold the dough for around 6-8 times and then let this prove again for another 30 minutes
- Preheat the oven to 450F
- Get the dough out of the bowl and place on a floured surface. Work with this dough to make a nice round shape while tucking the dough inwards
- Score the dough with a sharp knife or bread blade
- Place on parchment paper and bake in a dutch oven for 30 minutes with the lid. Then take the lid off and bake for another 20 minutes
- Cool on a wire rack for about an hour before slicing into this warm bread
Go check out https://whenyourhungry.com/category/bread/ for some more bread recipes
You know what else will go with this, that’s right something to dip this Sourdough Bread in. Hummus would be a great dipping option. Do check out our Roasted Red Pepper Hummus by clicking on the link below
Roasted Red Pepper Hummus – When You’re Hungry (whenyourhungry.com)
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