The Ultimate No Knead Olive Bread Recipe

[@vincenzosplate]

Follow this link to read and print the written recipe: www.vincenzosplate.com/no-knead-olive-bread/

[@JanOlovEriksson]

Vincenzo, the king of Italian cooking on KZbin! 😃

[@JanOlovEriksson]

I have never tasted Panettone. But I am thinking of doing it this Christmas.

[@vincenzosplate]

😍😍😍😍😍😍😍

[@vincenzosplate]

Wow that would be fun. Let me know how you go

[@dale1956ties]

Hi Enzo. Thank you for this wonderful idea. The olives in there look delicious. You might try a bowl folding technique next time. It's a personal preference but I like it. You simply take your bowl of rested dough and pull it from the far side away from bowl and stretch it straight up and back down on itself. Rotate the bowl 1/4 turn and repeat. Do this maybe 6-8 times and you're at the transfer to paper stage. So this also keeps your hands clean and requires zero added flour and no mess on the counter to clean up after. Henry Ford said "Give the hardest job to the laziest man and he'll find the easiest way to get it done".😉😉😉

[@vincenzosplate]

And Ford was such a genius for saying that! Thank you for sharing how you make your no knead bread, I'll make sure to give it a try 😊

[@chuckurso593]

Funny I was watching this video and then read your comment. I did stretch and folds in the bowl last night on my pizza dough.

[@maryconner9577]

I've been making bread this way for over 10 years. I do appreciate your tweaks. Thanks.

[@vincenzosplate]

Stay tuned for more cooking tips and delicious recipes 😊

[@maryconner9577]

@@vincenzosplate I do wait for your videos. You make it look very doable, as all experts do.

[@GuppyCzar]

Wonderful and simple, the possibilities are endless. Great artisan bread chef!

[@vincenzosplate]

Yes they are. You can literally add any ingredients you like

[@carolgrosklags8933]

I have not made this bread but I love olives. My favorite are the kalamata but I also have green in my refrigerator. My adult daughter prefers the green. I also try to have olive oil at home all the time

[@vincenzosplate]

I hope my video inspired you to give a try to this no knead bread! Enjoy my friend 😊

[@60frederick]

I love olive bread 🥖! Thank you very much, Vincenzo, for sharing your olive bread recipe video with us. PS: Merry Christmas to your family and to you!

[@vincenzosplate]

Wish I could deliver it to you at the hospital. Merry christmas to you Frederick. Hope you get to spend some nice relaxing time with the people you love.

[@RicktheRecorder]

We've been baking wholemeal Marmite loaves exactly using this method for years and they are wonderful. Now we have to do this olive version.

[@vincenzosplate]

After living in Australia for almost 18years I now eat Vegemite (but not often). I enjoy the olives vegemite combo. I guess it will work with the bread. Let me know how you go

[@breadmoth6443]

For me, any bread warm and freshly baked is good .

[@vincenzosplate]

Agree but even better if made by you

[@Sergedanilow]

Definitely a good recipe for beginner home bakers. At first I was a little skeptical, but the long refrigerator proofing time convinced me, as this is what gives it its good taste. Baking the bread in a cast iron pan is foolproof for beginners. Home baking (if you have the time) is often the only way to get healthy and tasty bread. This recipe is a good introduction to home baking. Once you've taken a liking to baking your own bread, you'll never want to eat bread from the supermarket again. Many smaller bakeries also use ready-made baking mixes with additives that have no place in good bread. Bread that is baked with sourdough instead of yeast is even more aromatic (and also has a longer shelf life). My preferred sourdough is a mild Italian sourdough called Lievito Madre. Basically, good bread only needs three ingredients: flour, water and salt (and time!). Sourdough is also just flour and water. I started baking bread in early 2000, at the beginning of the Covid pandemic, which I consider to be the best side effect of the pandemic. Since then, I've only bought bread from time to time for comparison purposes. Baking your own bread is not only a wonderful hobby, it also contributes to a healthy diet.

[@janieb1439]

I am so happy to see that you don't repeat the same stupid idea that most of people repeat I mean false idea that you should not mix salt and yeast. When you mix them, the dough takes more time to grow and it's good because it allows to develop the taste and aromatic flavours. For the same reasons, it's good for the dough to grow in a cold place. Dough needs time. Just one advice, When you fold the dough, it is good to stretch it gently before folding it in two, several times. This bread is great !

[@vincenzosplate]

Not mixing salt and water is simply a myth my friend! I hope you enjoy this recipe😊

[@janieb1439]

@@vincenzosplate You mean salt and yeast ! 😀🎅Yes I know, you know, but so many youtube recipes keep on giving life to this stupid idea. Of course I like your recipe Vincenzo. You are the best ! Kisses from France.

[@MurielsAnimatedStories]

I've made this before, both with and without olives. No knead bread is just so easy to make. I will definitely use the parchment next time, so much easier. One tip: a bit of oregano makes it even better.

[@vincenzosplate]

Thank you for sharing this tip, next time I'll give a little twist to my recipe thanks to you! 😊

[@jeffng7004]

The bread looks yummy. Keep the videos coming.

[@vincenzosplate]

I will, stay tuned for more recipes! Merry Christmas

[@joachimp1073]

Vincenzo you are a magician! ;) What happen at 6:35: the parchment paper disappeared from the dutch oven and appears clean on the marble top! 😅😁

[@vincenzosplate]

Hahahahahahaha you got me. I used the footage from the second batch. I added the dough on the parchment paper and then in the oven with the paper. The editor really did his best to hide it 😱🤣😍

[@DLiberator78]

Thanks Vincenzo. I always love the recipes on your channel. I really love making bread at home and I am going to try to make this recipe, the bread looks delicious and amazing.

[@vincenzosplate]

Sounds great! Have fun baking. Merry christmas to you and family

[@tl4214]

Looks amazing! Be sure to let the bread cool/rest before cutting. Looks so good!! 😋

[@vincenzosplate]

It's so important to let the bread cool a bit before cutting it! Hope you enjoy my recipe😊

[@wassimromdhane4137]

Amazing recipe ❤

[@vincenzosplate]

Happy to hear that you like it! ❤ enjoy it

[@ShaneWall-i4l]

Ciao Vincenzo. Grazie to you from me for this channel. I live in Vietnam, so many ingredients are simply not available. HOWEVER, with ideas adapted from your videos, I've successfully made Porchetta, Pancetta, Passata, Braciole, and too many others to mention. Next, I'm going for Guanciale (I LOVE how you tutor Italian language ... GU-won-CHAR-lair! 😁). Two questions about this bread - Temperatures and Olives! 1) Temperatures. Here in Sài Gòn (Ho Chi Minh City) our day-time temps year round are above 30°C. Usually in the 32°C - 37°C range. I think that temp is too high for 6 hours before putting in the fridge. As a 'work-around' I am thinking make this late-ish at night and leave out of the fridge overnight when temperatures are usually between 23°C -28°C. It will mean longer time at "room temperature", but I can put it in the fridge during the hotter daylight hours. What are your thoughts on this work-around? I am sure other viewers who live in the tropics will also be interested to know. 2. Olives. NO Fresh olives available to me, let alone Kalimata Olives!!! So, can I use canned/bottled olives? I am thinking of rinsing them thoroughly and drying them completely before mixing with the dough. I realize the taste will not be the same, but I have no other realistic option. Thank you in advance. Shane in Sài Gòn

[@vincenzosplate]

Hey there my friend! Firstly, thank you so much for your support, it means a lot to me. Messages like yours are my biggest motivation to keep doing what I do. As for the details of this recipe you can find them at www.vincenzosplate.com😊

[@michaelbieri9019]

I will try the recipe for sure, I love Olive bread and this one looks terrific😋

[@vincenzosplate]

Happy to have inspired you to try this recipe, I hope you enjoy it 😊

[@elcasho]

Looks so tasty!

[@alexbennettbenefit366]

Love the video ❤

[@vincenzosplate]

Happy to hear ❤

[@tunnus.123]

Great.

[@vincenzosplate]

😍😍😍

[@ComedyinHD]

Wonderful Vincenzo! Just the thing to make on a cold and blustery day like today - thank you!!

[@vincenzosplate]

You're welcome! I hope you enjoy this bread as much as I did 😊

[@ricfnts]

Perfetto, Vincenzo! So many possibilities with this recipe, I'm going to try it.

[@vincenzosplate]

Let me know how it will turn out for you my friend! 😊

[@catherinedavidson7145]

A great recipe, Vincenzo. Loved Sebastian doing wibble -wobble with the dough! 😂 I have olives to get used up, so this will be great for Christmas day with smoked salmon. Ooh! A little lemon rind mixed in? Thank you for the inspiration!

[@vincenzosplate]

Sebastian made the bread taste good 😍😉I like your idea of adding lemon. Yes please go for it. Maybe both lemon zest and juice? Let me know how you go

[@loririvera5747]

That looks so amazing!!

[@vincenzosplate]

You must try how it tastes!😊

[@bobbicatton]

Looks perfect! So delicious with that drizzle of olive oil. Great recipe👍😊

[@vincenzosplate]

Happy that you liked it! Will you give a try to the recipe?😊

[@sonic-factory]

Wow, that looks epic. Very simple explanation too, thanks Vincenzo!

[@vincenzosplate]

It tasted even better, I wish I would send you one!😊

[@sonic-factory]

@@vincenzosplate Kind of you to offer, but I'm going to try this recipe after Christmas! It's the first bread recipe I've seen on KZbin that I feel confident following.

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest the no knead olive bread looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️

[@vincenzosplate]

Thank you so much for all the love and support my friend 😊

[@fabriziobannato]

Eccezionale Vincenzo

[@vincenzosplate]

Grazie Fabrizio 😍😍😍

[@kim_on_youtube]

Vincenzo makes me want to try baking again even if I'm bad at it! Now I'm desperate to try... lets see what pot I can find for this.

[@vincenzosplate]

This recipe is beginner's friendly my friend, I'm sure you're going to do an amazing job with it! 😊

[@borizh]

Wow… I always thought this process of making bread was way more complicated… saved and next on my list of Vincenzo’s recipes to try out!

[@vincenzosplate]

Happy to have inspired you to cook this no knead bread! Let me know how it will turn out for you😊

[@tanikokishimoto1604]

Overall, I like this, especially adding those olives. But I do like kneading bread... It works off frustrations in a positive way.

[@vincenzosplate]

I get you and I agree with you. Keep kneading doughs while keep stress away 😉😍

[@siryogiwan]

watching you make this, you'll have no troubles trying to make a Damper, it's pretty much same technique, only using bicarb, you could even try it with the olives, it would slap hard (taste really good lol)

[@vincenzosplate]

Challenge accepted my friend! I'll try to make it 😊

[@mdrakic]

Amazing, the best of two worlds, Italian recipe combined with the best Olives ever, Greek Kalamata. Making it next time. But, to confirm, you really used 7gr of dry yeast, 1.75%? Thought it should grow more for being 6hrs on room temperature. My focaccia grows MUCH MORE with only 1% of dry yeast.

[@vincenzosplate]

They love each other. Kalamata olives are amazing and when combibed with sicilian green olives you get the best flavours. Yes I used 7gr of dry yeast and thats how much it grew. I guess the temperature in your kitchen really makes a big impact. When I recorded this video the temperature was about 18C

[@mdrakic]

@vincenzosplate yes, pair made in heaven. Well, the 18°C explains it all. Would have exploded if it was my room temperature, 23-24 °C...

[@janieb1439]

Quand la pâte à pain reste à la température ambiante, certes elle gonfle plus et plus vite mais le goût n'est pas aussi bon car elle n'a pas le temps de développer toutes les saveurs. Lorsque on met une pâte au frigo, c'est pour qu'elle puisse développer tous les arômes grâce à une pousse longue durée. Tous les boulangers savent cela.

[@GuttersMN]

and now I'm hungry

[@Sundayschoolnetwork]

I think I'll add some roasted garlic too.

[@vincenzosplate]

Wow this is a brilliant idea. I wish I could edit the video and add roasted garlic

[@Sundayschoolnetwork]

@vincenzosplate I'm going to make it! Thank you for the inspiration ☺️

[@BrawlLover32]

W Vincenzo as usual

[@vincenzosplate]

Thank you❤

[@VerhoevenSimon]

Do you find that olives preserved in a brine versus oil make a big difference for recipes such as this one?

[@vincenzosplate]

I prefer olives when they are preserved in olive oil to be honest

[@ph01978]

LOL I thought you said: "chewing bad breath at the Super Market" LOL

[@vincenzosplate]

🤣🤣🤣🤣🤣🤣🤣

[@ElDerpy]

Very nice! I'm sadly sat in the freezing cold outside of a LIDL (abusing the free wifi) as I have no net at home right now - BUT - I have a request (if you even know what this may be)... The best part of twenty years ago, an old Sicilian man who was a regular in the small music venue I worked in once brought me some gorgonzola loaf. I do not remember the name of it, but it was something he learned when working in mid / southern Italia. I remember there was some folding process involved to get it to the right state (covering the dough with gorgonzola as you go). If you have ANY idea what it might be called, please let me know as it is haunting my dreams! 🤣 Have a great feastmas (or whatever seasonal holiday you may do) everybody!

[@carolinemcgovern8059]

Are you OK?

[@ElDerpy]

@@carolinemcgovern8059 aside from not having the name of that recipe, yes! XD searching for it on free supermarket wifi is not the best though, so i had to ask where someone may know the answer! ;)

[@invisiblehole8956]

Amazing recipe this is pretty easy to make i just wonder which type of flower did u use in my country we dont have numbers they just call it baking flower or flower for cakes etc maybe i am stupid also the dutch oven isnt available for me i would love to experience without until i get one,but thank you so much for your videos everytime i watch it your reignite something in me i want to get up and start cooking 😂

[@vincenzosplate]

For the details of the recipe you can visit my website at www.vincenzosplate.com 😊 I hope you enjoy it as much as I did!

[@godsowndrunk1118]

All that's missing is some of my homemade Mortadella ....❤️

[@vincenzosplate]

Homemade mortadella?? I can only imagine how good it must taste 🤤

[@michaelmcnally1242]

Vincenzo, why wouldn't you use some of the olive brine for the water? (And of course adjust the salt a little.)

[@vincenzosplate]

To be honest I never liked the idea of using the liquid from canned or jarred commercial products but I guess you can try it. Maybe it does add extra flavour

[@michaelmcnally1242]

@@vincenzosplate That is a good point, I would try it first! Some very good olives I've had were in brine with herbs. Some, you are 100% correct. Like oil in tinned fish cans: sometimes OK, sometimes no.

[@bensoulsby86]

I would recommend not doing this as too much salt is toxic for yeast. It is dry yeast so will be desperate to suck up any moisture it can, if all the liquid is salty it will hurt it.

[@reking10]

You used two different breads, the first one that came out first is more oval shaped, you can even see black olives along the slits. On the second bake, the bread is more round and the olives along the slits are not there. Did the first loaf not turn out?

[@vincenzosplate]

Yes bravo. Thw second loaf looks a lot better. The first one was more to the side and not as good looking

[@atsanonwadsanthat166]

Vincenzo: 300 ml of water. Muricans: I'm gonna skip this then.

[@vincenzosplate]

😂😂

[@Ian1329]

I don't have dutch oven.

[@vincenzosplate]

It's time to invest in one 😊

[@jelsner5077]

I have been making bread this way (usually without olives) for about a year because the bread in the US is so terrible and full of chemicals and high fructose corn syrup.

[@vincenzosplate]

You are doing great. Make bread at home because you knos what i put in it. You only need a few ingredients

[@jelsner5077]

@vincenzosplate thank you, chef! Merry Christmas to you and yours! 🎄🎅🔔❄️⛄

[@KendryDiazsolano]

We really needed a real video after the last video 😢. That was just awful

[@vincenzosplate]

Oh no I am so sorry you didnt enjoy

[@Agentkayy]

Next level: Cut 100g of flour and minus the yeast. Add in 100g of sourdough, Brush some EVOO as well. Also double the fermentation time.

[@vincenzosplate]

Thank you for sharing these valuable tips with me my friend, I appreciate it 😊

[@johncolossalhimself]

"Soft and crounchy at the same time" belongs to Vito Iacopelli.

[@vincenzosplate]

It belongs even to this fantastic bread

[@ValeryP-sj2lv]

Why not give a credit to a person who first introduced the no knead bread recipe to the public? Made it for more than 10 years from original recipe from NY Times with different variations. Always respect people acknowledging the original. You are always good with it. But you leave in Australia, and probably didn’t know about it.

[@vincenzosplate]

We have to ask ChatGPT who was the creator of this no knead bread 😂

[@guillaumejeremia8779]

Why are people obsessed with "no knead" bread? Why be so lazy? 😮‍💨

[@vincenzosplate]

It used to be a lazy way but we discovered that its actually good anyway. With few simple steps you can make a beautiful bread.

[@sherrybirchall8677]

Work smarter, not harder. To be more serious, I think long rise bread is more digestible than 2 hour risen bread.

[@Agentkayy]

Because no knead bread actually tastes better.😊

[@hidupnajib786]

Because people can produce more and more bread, without need to add more workers

[@anne-mariewalsh6308]

Why be so judgemental.

[@tomaslees9116]

@Chef James Makinson