NO-KNEAD, EASY GREEK OLIVE BREAD

No-Knead, Easy Greek Olive Bread image

Provided by Marilena Leavitt

Categories Bread

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.