Savory Olive & Rosemary Parmesan Hearth Bread
Experience the delightful combination of tangy green olives, aromatic rosemary, and rich Parmesan cheese in this Savory Olive & Rosemary Parmesan Hearth Bread. Inspired by the classic Cook's Illustrated Almost No-Knead Bread, this recipe achieves an airy, crusty loaf with minimal effort. The high-heat baking in a Dutch oven creates a perfectly crisp exterior while keeping the inside soft and chewy. Ideal for accompanying your favorite soups and salads, or served simply with olive oil and balsamic vinegar, this bread will elevate any meal. Whether you use a traditional enameled cast-iron Dutch oven or a clay baker, the aromatic flavors and stunning presentation of this artisanal loaf will impress family and friends alike. Embrace the rustic charm and taste of homemade bread, perfect for a cozy dinner or a charming gathering.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unbleached all-purpose flour
3 cups ((plus additional for dusting work surface, 15 ounces))
Fast rise yeast
1/4 teaspoon
Table salt
1 1/2 teaspoons
Finely grated Parmesan cheese
4 ounces
Minced fresh rosemary
1 tablespoon
Water
3/4 cup ((plus 2 tablespoons at room temperature))
Chopped green olives (pitted)
1/2 cup
Mild-flavored lager beer
1/4 cup ((plus 2 tablespoons))
White vinegar
1 tablespoon
Instructions
1
In a large mixing bowl, whisk together the unbleached all-purpose flour, fast rise yeast, table salt, finely grated Parmesan cheese, and minced fresh rosemary until well combined.
2
Pour in 3/4 cup of water, chopped green olives, 1/4 cup of mild lager beer, and white vinegar. Use a rubber spatula to gently fold the ingredients together, scraping up any dry flour from the bottom of the bowl, until a shaggy dough ball forms. The dough will be wet and sticky.
3
Cover the bowl tightly with plastic wrap and let it rise at room temperature for 8 to 18 hours, allowing the dough to develop its unique flavors.
4
Prepare for baking by lining the inside of a 10-inch skillet with a 12- by 18-inch sheet of parchment paper. Lightly spray the parchment paper with nonstick cooking spray to prevent sticking.
5
Dust a clean work surface with flour and carefully transfer the dough onto it. Gently knead the dough 10 to 15 times without overworking, and then shape it into a ball by folding the edges into the center.
6
Place the shaped dough seam-side down onto the parchment-lined skillet. Lightly spray the top of the dough with nonstick cooking spray and cover it loosely with plastic wrap. Let the dough rise at room temperature until doubled in size, about 2 hours, or refrigerate for a slower rise for up to 12 hours.
7
Approximately 30 minutes before baking, adjust the oven rack to the lowest position and place a heavy-bottomed Dutch oven (with lid) inside. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius).
8
Sprinkle a little flour on top of the risen dough. Using a razor blade or sharp knife, carefully make a 6-inch-long and 1/2-inch-deep slit along the top of the dough to allow steam to escape during baking.
9
Once the oven is preheated, carefully remove the hot Dutch oven and its lid. Using the parchment overhang, gently lift the dough and place it into the pot. Allow any excess parchment to hang over the edge.
10
Cover the pot with its lid and return it to the oven. Immediately reduce the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Bake the covered bread for approximately 30 minutes.
11
After 30 minutes, remove the lid from the Dutch oven and continue baking for an additional 20 to 30 minutes, or until the loaf is a deep golden brown and an instant-read thermometer inserted into the center reads 210 degrees Fahrenheit (99 degrees Celsius).
12
Carefully remove the bread from the pot by lifting it out with the parchment paper. Transfer the bread to a wire rack and let it cool completely to room temperature, about 2 hours, before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Olive & Rosemary Parmesan Hearth Bread?
It is an artisanal, crusty loaf featuring tangy green olives, fresh rosemary, and Parmesan cheese, made using a low-effort, almost no-knead technique.
What kind of flour is best for this recipe?
The recipe calls for 3 cups (approximately 15 ounces) of unbleached all-purpose flour.
What type of yeast should I use?
You should use 1/4 teaspoon of fast rise yeast.
Why is lager beer included in the ingredients?
Mild-flavored lager beer is used to help develop complex, artisanal flavors in the bread without a long fermentation starter.
What is the purpose of adding white vinegar?
White vinegar helps enhance the flavor profile and texture of the crumb in this no-knead bread.
What kind of olives should I use?
The recipe specifies 1/2 cup of pitted, chopped green olives.
How much Parmesan cheese is needed?
You will need 4 ounces of finely grated Parmesan cheese.
Can I use dried rosemary instead of fresh?
While the recipe calls for 1 tablespoon of minced fresh rosemary, dried rosemary can be used, though fresh provides the most aromatic flavor.
How long does the first rise take?
The dough should rise at room temperature for 8 to 18 hours to develop its unique flavors.
What should the dough look like after mixing?
The dough will be a shaggy ball that is notably wet and sticky.
Does this bread require a lot of kneading?
No, it only requires a gentle kneading of about 10 to 15 times after the initial long rise.
How do I shape the dough?
After a brief kneading, shape the dough into a ball by folding the edges into the center and placing it seam-side down.
Why use parchment paper in a skillet?
The parchment paper in a 10-inch skillet acts as a sling to easily transfer the dough into the hot Dutch oven.
How long is the second rise?
The second rise takes about 2 hours at room temperature, or up to 12 hours if refrigerated.
What temperature should the oven be preheated to?
The oven and the Dutch oven should be preheated to 500 degrees Fahrenheit (260 degrees Celsius).
What rack position is used for baking?
The oven rack should be adjusted to the lowest position.
Why is the bread scored before baking?
A 6-inch-long and 1/2-inch-deep slit is made on top to allow steam to escape and the bread to expand properly.
Do I bake the bread at 500 degrees?
No, once the bread is placed in the oven, you immediately reduce the temperature to 425 degrees Fahrenheit (220 degrees Celsius).
How long do I bake the bread with the lid on?
Bake the bread covered for approximately 30 minutes.
Why is the lid removed during the second half of baking?
Removing the lid allows the crust to become deep golden brown and crisp.
How do I know the bread is fully cooked?
The bread is done when it is deep golden brown and an instant-read thermometer inserted into the center reads 210 degrees Fahrenheit (99 degrees Celsius).
How long should the bread cool?
The bread must cool completely on a wire rack for about 2 hours before slicing to ensure the interior set correctly.
Can I use a clay baker instead of a Dutch oven?
Yes, a clay baker is a suitable alternative to a traditional enameled cast-iron Dutch oven.
Is it necessary to spray the parchment paper?
Yes, lightly spray the parchment with nonstick cooking spray to prevent the sticky dough from adhering.
What can I serve with this bread?
It is ideal for serving with soups, salads, or simply dipped in olive oil and balsamic vinegar.
How much salt does the recipe require?
The recipe calls for 1 1/2 teaspoons of table salt.
Is the beer and water mixture added all at once?
Yes, the water, beer, and vinegar are added to the dry ingredients together with the chopped olives.
Can I let the dough rise longer than 18 hours?
The recommended window is 8 to 18 hours; exceeding this may affect the dough structure and yeast activity.
What is the total baking time?
Total baking time is roughly 50 to 60 minutes.
Does the dough need to be refrigerated for the second rise?
It is optional; refrigeration allows for a slower rise of up to 12 hours if you are not ready to bake after 2 hours.