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Kalamata Olive Dutch Oven Bread


  • 3 cups flour
  • 1/2 tsp Active dry yeast
  • 1 1/2 cups water room temperature
  • 1/3 cup Kalamata olives
  • 1 1/2 tsp salt


  1. In a large bowl, mix the dry ingredients (Flour, Active dry yeast & salt)

  2. Add the water to the mix and stir until well combined.

  3. Stir in the kalamata olives

  4. Cover the bowl tightly with plastic wrap and let the dough sit for 12-18 hours to rise.

  5. After 12-18 hours the dough should have expanded. Preheat the oven to 450 degrees WITH the dutch oven and lid in the oven. You'll want the dutch oven to reach 450 degrees before you add the dough.

  6. Sprinkle a small amount of flour onto the bottom of the dutch oven so that the dough doesn't stick.

  7. Add the dough to the dutch oven. If it is sticking to your hands lightly cover your hands with flour.

  8. Bake the bread in the oven at 450 degrees with the lid on for 30 minutes. After 30 minutes, take the lid off and bake for another 10-15 minutes until the crust is golden brown.

  9. After the bread is finished baking, immediately remove it from the dutch oven so that it can cool.