No-Knead Mediterranean-Flavored Brunch Bread

• servings: Makes 1 loaf

Ingredients

3 cups (390g) bread flour, plus more for dusting

I teaspoon (4g) granulated sugar

1½ teaspoons (9g) kosher salt

I teaspoon (3g) instant (quick-rise) yeast

½ teaspoon (1.5g) garlic powder

1½2 cups (330g) hot water (120°F)

⅓ cup pitted mixed Greek olives, chopped

¼ cup marinated sun-dried tomatoes, chopped

¼ cup chopped walnuts

I teaspoon chopped fresh rosemary

½ teaspoon fresh thyme

I tablespoon all-purpose flour

Directions

In a large bowl, whisk together the bread flour, sugar, salt, yeast, and garlic powder. Add the hot water and stir using a dough whisk or wooden spoon until everything is just combined. At this point, it will be a shaggy sticky dough, but that's okay. Cover the dough with a clean kitchen towel or plastic wrap and let rest for 30 minutes at room temperature.

Meanwhile, in a medium bowl, combine the olives, sun-dried tomatoes, walnuts, rosemary, thyme, and all-purpose flour. Toss to combine well.

Add the olive mixture to the dough and mix using a dough whisk or wooden spoon until the mixture is evenly distributed through the dough. Cover the dough with plastic wrap and let rest at room temperature for 30 to 45 minutes, then move to the refrigerator and let rest for 6 to 8 hours or overnight.

Transfer the dough to a lightly floured work surface. Flour your hands and very gently stretch the dough into a small square. Fold the right and then the left sides into the middle so you have three layers. Set the rectangle with a short side facing you and again lightly stretching as you pull, roll the dough into a log. Position the dough log seam side down. Shape the dough into a ball by turning the dough while gently pushing the edges under with the sides of your hands. Dust a bread basket or medium bowl lined with a kitchen towel with bread flour and lightly flip the dough ball into it seam side up. Cover with plastic wrap and let rest for 45 minutes to I hour at room temperature.

Preheat the oven to 400°F with a 4-quart Dutch oven on the middle rack. Heat for at least 15 to 20 minutes.

Carefully turn the dough out seam side down onto a large piece of parchment paper and use the paper to lift the dough into the hot Dutch oven. Using a razor held at a 45-degree angle, score the top of the dough all the way, creating a curved line just off-center. Place the lid on the Dutch oven and bake until the dough has risen and the cut opens, 30 to 40 minutes.

Uncover and continue to bake until deeply golden brown, another 15 to 20 minutes, to an internal temperature of 195° to 200°F. Remove from the oven and let it cool on a rack for at least 2 hours or overnight.

Slice and serve with your favorite spread or use for delicious sandwiches or toast!

Notes

Notes Store the sliced bread in an airtight storage bag at room temperature for 3 to 4 days or sliced in the freezer for 3 months with parchment paper between the slices. Before serving, let the slices come to room temperature and then toast. * Instead of using the savory ingredients, you can make a sweet version using cranberries, raisins, walnuts, and chocolate. This dough makes a great base for any ingredients you would like!