– You wanna make an olive
bread that’s really easy and comes out amazing? Today on Garden Fork,
no-knead olive bread. Here we go. (upbeat music) So this is based on Jim
Lahey’s no-knead bread recipe, which we’ve done a bunch of videos about, couple of ’em really popular on YouTube. The links to those are
below in the show notes. But to start out with, I like to do a 30/70 mix
of all purpose white flour with an all purpose whole wheat flour. It just gives it a little
more of a nutty flavor, and I just like whole
wheat flour so I put it in. The rise isn’t as big, but it’s
homemade bread, so it works. This, and to mix it up
to make our olive loaf, olive bread, is black olives. I like, oh, whoo, oops. The dog’s looking at that. Oil cured black olives, which
are hard to find in a jar, so go to the deli, go to your corner deli. They probably have what are
called oil-cured olives. Pitted is ideal, not pitted, you’ll have to pit them yourselves. Be careful, chop these up and make sure, even if they are pitted, you
will find some pits in them occasionally and that will
crack someone’s tooth. Learn from me. Less is more when it
comes to oil-cured olives. They have quite a bit of salt in them, so I use a cup of olives chopped up. Get yourself a bowl. We want two cups of all
purpose flour in there. You can also use bread
flour, it’s up to you. Then one cup of whole
wheat flour in there, and then a scant 1/4 cup, well, I use a heaping 1/4
teaspoon, 1/4 teaspoon of, is this activated or, active yeast. Use a whisk or a fork to mix together. You want the yeast to be mixed well into the two different flours. Then I add in my olives. My idea in adding the olives
to the dry ingredients is they get coated with
a little bit of flour and they might not all sink
to the bottom of the dough, then, when it’s baking. And this has proved right to me, at least. 1 1/2 cups of water. I like to add warm water. I think it speeds up the
process a little bit. And this is the part where you just have to pay
attention a little bit. You want this dough to
look what’s called shaggy. You don’t want it super wet. You don’t want it super dry. I’ll show you what shaggy means as soon as it comes together
here and becomes shaggy. You’re gonna think, oh, this is too dry. You’d be surprised, ’cause this
is gonna sit 12 to 18 hours, how wet it will become. All right, that’s a little dry for me, so I’m gonna add a little bit more water. That’s maybe a tablespoon of water. This might be a little too much water now. There’s a fine line, but
you know, it’s Garden Fork. Done is better than
perfect, that’s what we say. So that’s a little wet for my taste, but that’s what we’re gonna go with. Plastic wrap. So this mixture that
you’ve just put together is going to sit in a warm place
for 12 to 18 hours, ideally. What I do is I put it in my oven and I turn the oven light
on, and that seems to be kinda the perfect environment for keeping this warm
and it rising nicely. Our cold, our cold, our house is a little cold in the winter. It’s an old house, drafty, but in the oven with the oven light on, this works really well. This goes in the oven, close the door. Overnight is perfect, that’s what I do. I start it at night, next
morning, starting to work on it. (mellow music) Ready? It’s out there, Hen, go get it. The stick’s out there. So this has been rising
for 12 to 18 hours. This is almost 18 hours, nice. See where it’s starting
to pull away there? That’s what you wanna see. That’s good, that means
the yeast is working. See all those strands?
– Yeah. – That’s a good thing. So we’re just gonna do a
couple of quick turns on this. I’m just turning it and kinda
pinching it under itself. (fan whirring) And then we’ll put it on a
piece of parchment paper. What works really well for me
is I keep the oven light on, and that makes this like a
proofing chamber, it’s perfect. So this goes back in for about two hours, and then we’re gonna bake it, okay? – [Woman] It’s just gonna
sit there for two hours? – Well, it’s gonna rise
again, it’s the second rise. – Oh.
– So last night we put that in and let it rise
overnight with the oven light on, and now we just did a quick turn of it, put it in the parchment
paper, let it rise again. – [Woman] With the oven light on? All right, see you in two hours. Did you forget something? – Just cover this with a towel. – [Woman] What’s that do? – It keeps the moisture in. (mellow music) At the 1 1/2 hour mark,
we’re going to take this rising dough out of
here, looks very nice. And I’m just gonna throw that on top, and we’re gonna preheat our
Dutch oven, take the lid off. I found putting a Dutch oven in the upper part of the oven is better. The bottom doesn’t burn. That’s just what I figured out. Then you’re gonna fire
up your ancient stove that came out of a 1950s trailer, propane. All right, it’s lit. – [Woman] Camper trailer. – 500 degrees, preheat for half an hour. This continues to rise, okay? – [Woman] Okay. Okay. – Not 500, 450, okay? All right, half hour. That’s hot. And that’s hot. This goes in like that. Lid goes on, it’s okay if the parchment sticks
out a little bit, okay? In the oven, now it depends on your oven. 30 to 40 minutes closed, and then we’re gonna take
the lid off to brown it. The key thing is when it’s done, the internal temperature
will be about 200 degrees, so digital thermometer is a must. All right, after your
half hour to 40 minutes, take this off. Oh, that looks nice. Back in, 15 minutes? Here we go. These are great gloves, by the way. A Garden Fork viewer sent me them. Thank you very much, sir. He knows who he is. And if you’re interested in them, I’ll link in the show notes below. They work really well. I don’t burn myself
nearly as much anymore. All right, 15 minutes
uncovered, digital thermometer. I always pull this out and rest it here. You do what you want. And this goes in there.
– (laughs) Wow. Can you see it? Oh, yeah, we can see, oh, no, we could see it before you moved it. – [Eric] Oh, sorry. Yeah, 202.
– It’s still creeping. – [Eric] Two, three, that’s good. So when this is done, you just grab the
parchment paper like this. You can basically lift it
up, and then let it cool off. – [Woman] It smells so good. – That’s really good. Well, why does it always
work on the other shows? Here we go.
(mellow music) (dog barking)