Fire-Roasted Olive Bread in a Cast Iron Pot
Embrace the great outdoors with this fire-roasted olive bread, baked to perfection in a Lifespace Cast Iron Bread Pot. Infused with briny olives and aromatic herbs, this rustic bread boasts a crispy crust and a soft, flavorful interior, making it the ultimate companion for picnics or cozy gatherings.
- Author
- Emma
- Prep Time
- 25 minutes
- Cook Time
- 35 minutes
- Servings
- 8
- Cuisine
Mediterranean
Ingredients
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1 1/2 teaspoon salt
- 1 cup warm water (110°F)
- 1/4 cup extra virgin olive oil
- 1 cup pitted green olives, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1
Directions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 tablespoon of active dry yeast, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir until well mixed.
- Pour in 1 cup of warm water and 1/4 cup of extra virgin olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down and fold in 1 cup of chopped green olives, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. Knead gently to incorporate the ingredients.
- Shape the dough into a round loaf and place it in the Lifespace Cast Iron Bread Pot. Cover with a cloth and let it rise for another 30 minutes.
- Prepare your fire or grill, ensuring you have a steady heat source. If using a campfire, let the flames die down until you have hot coals.
- Place the Lifespace Cast Iron Bread Pot over the fire, using the handle for safety. Cover with its lid and bake for 30-35 minutes. The bread is done when it sounds hollow when tapped and has an internal temperature of 200°F.
- Carefully remove the pot from the heat and let it cool for about 10 minutes. Remove the bread from the pot and let it cool on a wire rack before slicing.