Restaurant style 12 Hour No-Knead Bread with olive bruschetta is a very simple recipe to make, and takes just 6 ingredients.
12 Hour No-Knead Bread
One of the simple pleasures in life is fresh warm bread from the oven. I must have tried a good handful of bread recipes out there, all differing in ingredients to cook time, and especially kneading and rise time. I’ve used the bread maker and the oven, old recipes and new .. really, the list goes on.
I’ve made bread successfully about the same amount of times that I’ve failed horribly, I’ve found that some bread recipes are just so finicky that the fail rate goes through the roof. I just hate when ingredients, time and energy go to waste.
Yet through trial and error, I have myself a good group of bread recipes that I can truly rely on. This 12 Hour No-Knead Bread recipe is one of those that I’m happy to have and keep in my collection.
12 Hour No-Knead Bread is actually very simple to make, and one of the greatest things is that you don’t need to spend any time kneading the dough.
This recipe takes just 6 ingredients and results in great tasting bread that is sought after from restaurants. You know, the bread basket that goes under attack when it reaches the table?
I think the olive bruschetta really makes this recipe, give it a try and enjoy!
Why not try this Cinnamon Monkey Bread recipe? Perhaps this Chocolate Chip Pumpkin Bread is more your style!
Restaurant style 12 Hour No-Knead Bread with olive bruschetta is a very simple recipe to make, and takes just 6 ingredients.
- 1 cup Olive bruschetta can use chopped green/black/red olives if you prefer
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 pkg Yeast
- 2 tbsp Oil not much since the Olive Bruschetta is packed in oil but if you use just olives, have more oil on hand to add more if needed
- 1 tsp Salt
- 1½ cup Water
- In a bowl, add the flour, yeast, and oil. Mix well.
- Add the salt, and mix again.
- Slowly add in the water, begin to mix as you add the water and continue throughout. You want a “shaggy” type of dough, meaning it'll be sort of stringy, somewhat dry but not too dry.
- Cover and let the dough rise for a minimum of 12 hours to a max of 18 hours.
- At the 12 hour mark, put a little bit of flour on the counter and dump out the dough. It should look like there are “strands” of dough pulling from the sides of the bowl and it should be well doubled in size.
- Take the edges of the dough and fold it into the center. There is no real science to this, just bring the outer edges into the center and press down.
- Take a piece of parchment paper and flip the dough onto the paper so the seams are facing down.
- Cover and let rise for 1 hour.
- When there is 15 minutes left of the rising process, take a heavy Dutch oven or baking pan with a lid, and place them in the oven at 450 – 500 degrees. You want the pot to be very hot so please be extra cautious with this high of an oven temperature.
- When the oven and pan are preheated, CAREFULLY lift the dough WITH the parchment paper and drop it into the pot/pan which is still in the oven. Put on the lid, and shut the oven door. Turn down the heat to 400 and let it cook for 30 minutes. At the 30 minute mark, remove the lid and let it cook another 10 – 15 minutes to brown the top.
- Remove from the oven and let it cool completely before slicing.
- Enjoy!
Elizabeth Vlug says
11/08/2016 at 6:14 amOh I like this one. I have made a similar bread and was so surprised at how delicious it turn out. (and so little effort) Your combo of the flours and your additions sound delicious. Will definitely be trying your version. Thanks for sharing.
Carole Dube says
11/08/2016 at 3:56 pmThat looks so good!
Victoria Ess says
11/10/2016 at 4:07 amThis sounds delicious and straightforward!
Carol M says
11/13/2016 at 7:13 amOh looks so delish, love bread with olives.
Alayne Langford says
11/14/2016 at 10:47 amThis is what we should all be doing! I wonder if I can incorporate gluten free flours to make your lovely bread?! ????
Janice Cournoyer says
11/14/2016 at 11:47 amDefinitely going to give this a try!!!
Susan says
11/14/2016 at 8:06 pmThe directions call for oil but the ingredients list does not have oil in it. How much oil or are you referring to the bruschetta?
Tammi says
11/15/2016 at 7:48 amJust updated Susan, thanks for the heads up on this! 🙂
Susan says
11/15/2016 at 8:45 amOne more question….when do you add the bruschetta? I really want to make this.
Lynda Cook says
11/20/2016 at 6:03 amSounds absolutely delicious and would make a great gift for my mother, I never know what to get her and she loves her bread!!
Kim Tanti says
11/20/2016 at 7:51 amI have been getting into making breads. This one is a must it looks so good.
Mary S says
11/20/2016 at 10:24 amThis looks delicious
Megan McGran says
11/20/2016 at 12:10 pmThis looks so good! A must try!
Chandra O'Connor says
11/20/2016 at 6:46 pmMust taste so good, because it looks delish.
Judy Cowan says
11/23/2016 at 9:34 amSounds like a yummy and easy bread to make! Thanks for the recipe, will have to make it soon to try it out.
loriag says
11/23/2016 at 7:47 pmYum that looks and sounds delicious.
Jay M says
11/24/2016 at 6:45 amI’ll have to try this. I abandoned my breadmaker in favour of making it in a pan so I’m always looking for new bread recipes 🙂
Florence Cochrane says
11/26/2016 at 5:18 amThe bread sounds easy and looks yummy. This would be perfect to do in the evening and let stand overnight.