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No-Knead Olive Oil Bread fresh from the pot, made with Wilson’s Extra Virgin Olive Oil

No-Knead Olive Oil Bread

A wet, no-knead dough built on Wilson’s Extra Virgin Olive Oil and a long, slow rise, baked in a hot pot for a crackling crust and a soft, moist crumb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Bread, Side Dish
Cuisine: Artisan, International
Ingredients Method Notes

Ingredients
  

  • 450 g strong white bread flour plus extra for dusting
  • 2 g instant dried yeast
  • 10 g salt
  • 60 ml Wilson’s Extra Virgin Olive Oil plus extra for serving
  • 350 ml lukewarm water
  • Extra flour or semolina for shaping

Method
 

  1. In a large bowl, whisk together the flour, yeast and salt.
  2. Add the Wilson’s Extra Virgin Olive Oil and water, and mix with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy, wet and sticky; that’s correct.
  3. Cover the bowl with cling film or a damp tea towel and leave at room temperature for 12 to 18 hours, until doubled in size and covered in bubbles.
  4. Turn the dough out onto a well-floured surface. Fold it over itself a few times, then shape it into a rough ball.
  5. Place the dough on a sheet of floured baking paper, cover loosely, and leave to rise for another 1-2 hours until puffy.
  6. About 30 minutes before baking, place a heavy lidded pot (cast-iron or enamelled) into the oven and preheat to 230C.
  7. Carefully lower the dough, still on its baking paper, into the hot pot. Cover with the lid and bake for 30 minutes.
  8. Remove the lid and bake for a further 15 minutes, until the crust is deep golden brown.
  9. Lift the bread out of the pot and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

Storage: keep cut-side down at room temperature for up to 3 days. Make-ahead: the dough can rise in the fridge overnight instead of at room temperature for a more flexible schedule. Freezing: wrap the cooled, whole loaf tightly and freeze for up to a month. Serving suggestion: warm, torn by hand, with extra Wilson’s Extra Virgin Olive Oil for dipping.