A day later, took the Mediterranean bread out of the oven an hour ago. Had some with olive oil and balsamic vinegar. Wow, wow, wow. If I got this in a restuarant, I would tell everyone about the place. My wife loves it. Now, she will never leave me. 😈
Abby Something Yes, sad for someone else, I suppose. If I wanted to be single again, six months of kitchen abstinence. I don't have a large number of points in my favour. I married well above my station, as my mother liked to say, with more than a little wiff of bitterness. I have relatives in the deep south that feel I have been too lucky in life. It seems to bother them quite a bit, giving me reason to stay in Canada. I am a lucky old fart. Something one should Never count on or have expectations of. Luck (chance) is rather fickle. 🤔
@topherh33 Both my parents thought that she was too good for me. My father sees my marriage as pure luck, undeserved . But I fled at my earliest opportunity and made a new existence for myself, in Canada. Things worked out very well, so it is not a sad story, because I escaped that sad cafe and created my own life, free of such people.
Thank you that there is no background music. Thank you for not speaking much. All videos today have background banging noise, and those making the videos making idle chatter when all we want is for them to shut the hell up and show us what it is that they're doing. You, Steve deserve an award. You rock!!
I really love this recipe. But I also added some chopped sun dried tomatoes and used up my spiced Olives (I marinated them with chilli paste, lemon zest, oregano, chilli powder, a bit of cumin powder, honey and extra virgin olive oil) to the dough. The product is awesome. Our whole family loves it. We dipped it with extra virgin oil to serve and had it with beef bourguignon.
You are adorable. As a baker I truly appreciate how detailed your instructions are. It is so helpful to people who are starting out. My husband said “now that is a recipe I could actually follow”
This is my favorite recipe of all of Steve's no-knead breads. I have made this olive bread many times and it never fails me. My husband loves it, and he has never liked eating olives! I often used less salt than the recipe calls for as the olives themselves are salty. Thanks Steve for a tasty recipe. YUM YUM YUM! 😋
Steve, don't know if you'll see this but..tried No Knead bread recipes from 2 other sites and wasted almost 5lbs of flour. I thought I was measuring wrong, bought new measuring cups. Thought maybe I needed to buy a cooking thermometer, so I bought one. Tried keeping my yeast in the FREEZER as suggested by one "baker" and then thought I killed my yeast. 6 loaves came out flat, or raw inside, hard outside. Was about to ditch everything when I found your videos; your not flashy, non-cutsy, plain speaking, intelligent instructions on what to use and how to use it all to make fabulous bread. I write this as my first Steve-Bread, a simple basic but perfect loaf, is cooling on the counter for dinner later. Thank you Steve, I truly hope to purchase your book of many bread recipes soon, hope all is going well in every way in your life, you've given such a gift to so many with these videos. "Give a man a fish, he'll have one meal, teach a man to fish, he'll never starve."
I made this today and it turned out perfect. There is just the right amount of olives in the loaf and the variety of the 3 flavors are amazing. I did increase the baking time by 5 minutes as the first loaf was a tad underdone. I also increased the cover off time by 5 minutes for a browner, crustier loaf. We love it...Your cookbook is on it's way to our home.
This guy is so calming , feels good after a hectic day, your voice is so calming, you should make tape where you just talk for people like me , I feel so much calmer THANK YOU SOOOOO MUCH .
You have a WOW factor of 1000 Steve 💕💕💕🙏🤗🤗 just ordered my second book ....🙏💕😁 truth be told, I rather watch you....You make it sooo easy... You books are excellent, you are even better !!!! Loving my organic artisan bread every day. Thank you Steve...you have added tremendous quality to our lives.God bless you and yours 💕🙏😁🕊🥰
I've been making bread for a long time and I find it very time consuming but love home-made bread. I've just bought the no-knead cookbook and can barely wait to try the recipes.
This is my #1 fav. steve recipe. I sometimes alter it a little adding different things like garlic and roasted red peppers, and use a mixture of grains. Just a wonderful bread.
Steve's plain bread was my first successful attempt at bread and it turned out great on the first try. Tried the Mediterranean Olive Bread today & we love it! Thank you for teaching me how to make bread!!
Does everyone notice that Mediterranean food is PRESENTED in a beautiful way; not slapped in a sack ala McDonald's! This is lovely and I am glad I found it!
Steve, I just came upon your no-knead method and about to embark upon one of these great olive loaves. I thoroughly enjoyed your quip about the need to have enough olives in every bite ("nobody ever complained about having too many chocolate chips in cookie!"). Love the olive zest, a key ingredient in so many recipes! Thanks for generously shared wisdom, Brian
Thank you! I made this recipe and turn to be the best! I double the quantity of olive oil and since I didn't have thyme on hand I use my mix of herbes de provence. Delicious!
I have tried 3recipes that you have provided on utube....scrumptious . Your voice is awesome (could be a little louder....I'm 70...lol) everything is easy to follow...thank you so much
Dear Sir, I want to take you so much for your video and the recipe for this wonderful bread. Last time I did 2 baguettes and today 4, exactly as you did. It is really great and delicious. Thank you. I wish to send you a picture to see how nice it is. May God rewards you for your good actions.
Dear Steve, I just started to try my hand at baking. You have given me the confidence to try special breads.Your presentation is clear and your written recipes are a plus.Thanks
I have a sourdough starter that is now 12 years old. Always great bread. After proofing the starter over night, I reserve some of it for future use. I sometimes use some semolina or wholewheat or rye flour when preparing a batch, usually 3 2LB loaves along with t base of unbleached flour. However I'm over the moon with your no knead bread recipes. The batch of baguettes was so good it reminded me of when I was going to NYU summer school in Paris. The flavour and textures were very similar to the ficelles of bread that I would buy on my way home in the open air market the Place Deguerre along with some cheese, pate' and a bottle pinard. Years later I took up a career of being a chef. This afforded opportunities to go to northern Italy. I can't wait to make the olive bread to be followed by using freshly chopped.
Hi Gene, I'm doing sourdough myself (20 yr old starter from a friend of a friend) and since yeast is like gold these days, would you or Steve be able to tell me how to alter the recipes to swap out a starter for yeast? I know I need to compensate for the ratio of wet to dry; but my mathing skills weren't great before my TBI and now they're toast. Bread flour is dear as well so we need to keep the waste to a minimum.
What a lovely, generous man you are to share your knowledge with people. And your videos are so calm and assured--just what most of us need right now. Thank you,
An excellent instructional video. Very good narration, good pace, good use of visuals and text, good demonstration of techniques. Well done! Now I want to have a slice, so I will need to no Knead some dough for me. Thanks for sharing your skill and tips.
I appreciate how concise and clear your instructions are. the visuals are also great. Since I'm stuck in the house and am limited to a loaf of bread at the grocery store, I think I'll bake some!
Hello Steve, I know it's many years since you made this video but I just made your Mediterranean olive bread today and it is delicious! Thank you!❤️👏🏻👍🏻
Steve, thank you SO much for this video! Very clear, easy-to-follow directions, and the results are fantastic! Our family has a "game" that we play for new recipes. The cook asks, "Did you like it?" Everyone says "Yes." (That's scripted.) The cook then asks, "Would you like to have it again?" Everyone says "Yes." (Still on script.) Final question, "How often?" Now we're off script. The worst possible answer is, "Once in a lifetime would be sufficient." I've always thought the best possible answer was, "Once a week." The first time I served this bread my wife answered, "Once a night." I think we've got a winner!
Thanks, Steve. Baking bread is my nightmare, working hard on kneading but the breads like rocks😢. Since i saw your video last week and i did same u teach they turn out great. I deserved what i learnt so simple. Your videos are still wonderful to last for years. Thanks.
I made your bread just to see how it works. I've done it via Alton Brown before, but REALLY like yours. I did not put in the olives and did not have a lemon so used everything else. Did it in a Dutch Oven. Got a little darker on the bottom than I'da liked, but did not burn. Had a half-dollar size spot stuck on the bottom, but it's really good, as is the crumb. The chewy texture is EXCELLENT. And I've been making bread for forty years. Thanks
I made it last night and it was awesome for breakfast. Now at 11.30pm my 2nd batch(double the recipe) is sitting on the kitchen counter for tomorrow. My brother asked me to make extra for him and his frontliner team. Wish I could share the picture here. It's totally awesome😍😍😍
GREETINGS FROM AUSTRALIA. You’re a bloody ripper Steve !!. Your videos are calm and clear, I can hear and understand your every word, no BS, just plain concise information on what to do and how to do it. Well done Mate and “THANK YOU !!!”
Thanks Steve...u hv fantastic recipe n it is adaptable too. My husband prefers loaves n all i did was next morning. Pulled the dough in the bowl round n dropped or pour into pan. Then I used another on top n clipped all sided n proof for 45 mins. Turn on oven 30 mins at 180 deg n then put in n baked for 45 mins. Uncover n bake for another 7-10 ,mins to brown the top. It turns out very nicely. Thanks nni cast iron required
Just made it today. It was deliciously outrageous! Thank you so much! I don't have a terrine like you , but I was able to get the same shape in two Dutch ovens.
Hi Steve I am in Corsica..... on the famous Méditerian Iland . I am not kitting..... I am using your instructions for my Bred. Everybody loves it!!!!!!
Thank you so much - this recipe looks fantastic and I'll be giving it a try very soon. My son is a chef and he's coming to visit next week - I like to WOW him with a little something every time he comes and this recipe looks like it! Thanks again.
Every one of your recipes that I have tried have turned out perfectly, I'll be trying this one next! Due to arthritis, the kneading of other bread dough recipes is a no-go for me. I wasn't happy with how bread machine loaves turned out, and struggling with the dough hock on my stand mixer put me off. These no-knead recipes are the best, so much flavor! My grandson especially loves the multigrain loaf. Many thanks Steve!
Wow wow wow Steve you are the best teacher ever. You are very informative and have a very clear and understanding voice. Your breads are all so easy to make that even beginners can make them. Love watching all your videos. I don’t want to do anything else. Fantastic a million times over. Thanks for all your recipes.
You are the best of the best i have ever seen, you explain it so well i am flabbergasted I will try this recipe thanks for posting it free of charge. Peace
Just discovered you. Today I made the Honey Oatmeal Bread and right now I just finished preparing the Mediterranean Olive bread which I will bake tomorrow. Never knew making bread could be this easy. I think my husband will become jealous of all the times I will be visiting your channel.
I got hungry and Being Retired, I have lots of time on my hands. I have severe Atrial fibrillation and am eating more spices in my diet with leafy greens. I also want to start making bread. Saw your videos and feel in love with them. I made your olive bread but I added Organo, basil, Cayenne pepper, and some fresh ground Parmesan/Romano cheese. I make my dough using 2-3 oz of the juice from the Olives for my salt! The biggest difference is that I use activated DRY WINE YEAST! I believe that the techniques present in your videos will save my life!!!
I just mixed up a batch of this and we'll have it with spaghetti tomorrow. THANK YOU, Steve for introducing me to this method of making artisan bread. I have friends who have made it but your easy breezy style encouraged me to try. Up to now I've done fairly basic loaves so this is the first time doing something a little extra.The only change I made was that I previously froze a lemon, then grated it while frozen, so I threw a good tablespoon of that into the water to let it thaw.
There is something special about watching a master at work. A certain relaxed demeanour that comes from knowing it will all be alright. A delight to watch and had me dribbling like an idiot.
I love this Mediterranean olive bread recipe , looks so delicious !! I am addicted to all your bread recipe videos ! They are incredible ! Thank you so much Steve !! God bless !!
I made it!! Came out sooo good. I used less olives since mine was real salty. The green ones. Thank you Steve! It waz so easy to do and came out awesome! I will definetely buy your bk and recommend your channel to others. Peace and blessings from Trinidad and Tobago. Caribbean!!
WOW! This was fantastic I loved it, this has become my all time favorite bread special, If you try this wait till it cools a good 40 min... Thank You Stev
I'm hooked. Made your plain no knead bread twice now, two days in a row. I am now going to the store to get more olives and a lemon. This going to win me many gold stars on the home front.
Generally speaking... you can take the ingredients from one recipe and use the cooking method from a different recipe. Thus, if you wish to bake the Mediterranean Olive in a Dutch oven you would bake it for 30 minutes with the top on and 3 to 5 minutes with the top off and it is ok, but not recommended, to use active dry yeast because instant yeast is more potent and reliable. If you are going to use active dry yeast, you may want to use 1/2 tsp. Steve
At what Temperature please? 👍 I didn't see it in your video or perhaps I missed it. You did not mention it in your comment either. Thank you so much for your recipe, I cannot wait to try it! 😍
Amazing recipe, it was my first time making bread other than focaccia, I cut the recipe in half to make a single loaf. I did also accidentally make the dough too wet which made it hard to manipulate, it still came out amazing. I used a silicone bread mold and a piece of tin foil to bake ( very fancy I know). everyone was pleasantly surprised with the outcome. I will be adding this to my recipe book
The production style of Steve’s videos, the recipes & the results are outstanding. This bread went down so well with my family. 10 out of 10. I have a cloche the same as. Steve’s so it was easy to follow his instructions to the letter. The result was exceedingly pleasing.
Steve, I saw your "ciabatta" video and I baked as you said, love it! And this one looks amazing , can't wait to get all the ingredients and make it. Thank you.
my favorite bread recipe!!!! I made this when my aunt and uncle came over for dinner and they loved it! Dip it in olive oil seasoned with minced garlic fresh herbs like thyme, oregano, or basil then add a few drops hot sauce and have balsamic on the side YUM
OK for the Metrics amongst us 3 cups of Flour is 852 ml if Imperial cups and 710ml if US cups are meant. Though one cant make a strait conversion into grams, 3 cups of breadflower is on average 360-380 grams 12 Oz of water is 340ml if imperial ounces and 355ml if US ounces. Hoewever... that would mean that you have an almost 100% dough (meaning the water content in ratio of the dough), whereas a 75% dough would already be pretty wet. So I am sure the weight conversion goes off somewhere. So my advice: buy some measuring cups. Also realize that measuring beakers for water are hardly ever accurate Fortunately Steve says the dough is very forgiving. Definitely gonna try this but will aim more for the same consistency that steve has than just throw my converted volumes together
Ed19601 hi, I’m “metric” and use metric cups and it turns out every time. When you do it a few times you get a feel for the consistency and barely need to measure. No knead bread is amazing and I’ve been baking bread for 40 years for my family including sourdough! Thanks though :)
Ive made this several times and you just adjust it slightly. Just look at his dough. If alittle too sticky, dust with more flour at end and knead it in until its not sticky. A digital scale with oz/metric works well. 12oz=339 grams= can of coke comes in 12 oz.
Just use your cups ..12 oz. is 1 and 1/2 cups of water so what ever you use to measure(even a coffee can) its 2 parts flour: 1 part water@Chris Arlington
Hi Steve ! Excellent video. I've never tried baking no knead bread. Happened upon your video and decided to give it a try. The first loaves were crusty on the outside, but wet in the middle. Hmmmmm. Not one to get discouraged, my wife and I reduced the black olives and water. Tried it again. The bread was absolutely delicious !!! My wife then tried your oatmeal bread. Bingo ! Spot on ! We ordered 2 Sassafras vessels, 2 Lodge Dutch ovens and 2 of your cookbooks from Amazon. One of your books will go to my sister as a gift. Thank you again for sharing your kitchen with us ! My God bless you and your family.
It was perfect! Thank you for the lovely recipe. I just baked it 20 min covered and 20 min uncovered. I will make it again for sure! I added some black sesame seeds.
Ok... just awesome. Variations in mine: Used a full 12 oz. Blue Moon beer instead of water. Cooked whole (not divided) in Dutch oven. 1/8 cup of whole wheat flour + 2 and 7/8 cups bread flour. All else same. Wish I could post a photo, it was beautiful and definitely delicious!
Thanks for the beer tip. I’m about to make this tomorrow for the first time & might try some beer instead now. Did the beer make it rise any more than water would?
Susan Lisson Hello. You are welcome! However, I cannot remember, because it was two years ago. My thinking is that it did not make a difference, and that the rise was the same as if I had used water. Flavor-wise, it was worth the experiment.
after making prosciutto bread following guidelines from another channel I wondered about making bread with olives embedded in it. Voila! I have been using this process for the last couple months and cannot tell you how good it is. I'm still getting used to working with such a wet dough but the loaves I just finished were the easiest so far and the outcome is far better than before. I never seemed to use enough flour to manage the dough but today I did and Oh what a difference. This bread is absolutely delicious, thank you Steve, watching you carefully several times finally sunk in and I feel confident even without all the tools you use.
Making my 2nd loaf right now! Deeee-licious!! After almost 30 years in Italy, with access to great olive bread, we've missed it back here in the States. Now we have a regular supply, and it's every bit as good or better than the Italian olive bread we loved. Thanks Steve!! Oh, one question: do you use the fast-rising yeast or the regular granual yeast? All the recipe says is "instant". One must work better than the other, right? Thanks again!
THANK YOU, SIR FOR YOUR FREE videos and tips and techniques on ARTISAN BREADS. I Have watched a number of "homemade bread" and "no knead" and "artisan" vids...and so far... I LIKE YOURS THA BEST. YES, I am a very picky broad!! Thank you, sir!! 🤗💗🙋🏽♂️🙋🏽♀️🙏🏽🙇♀️ 😎
Your bread recipes are fabulously delicious, and easy to follow. You're a far better baker than Paul Hollywood, the oversold and underdone baker from the Great British Bake Off. His bread recipes are so hard to follow and most of the time not successful. Thanks again.
Because his measurements are off. He's making a 99% dough, but it looks more like a 65% hydration. Have you made it with his measurements? Nope, cause it doesn't work with 360g of flour and 354ml of water. Downvoted.
Made the olive bread. Fantastic. The weight of the dough was 2.2 lbs. I bake it as one loaf in one of my grandmothers 2lb steel loaf pans she received as a wedding gift in 1910. There were 24 to begin with, but over the century there only three left. The top rack was positioned to allow the bread pan to easily fit. The bottom rack on the lowest with a cast iron skillet. Preheated the oven to 450F. Put the loaf in the oven and pouring 1 cup cold water into the skillet to steam the bread.
I just made a olive bread, no knead. It called for milk, instead of water. The bread turned out softer and less chewy. Will use your recipe next time, but, would that make a different in my bread, using milk? Thanks.
Whipped up a batch of dough last night as per instructions. Baked it in 2 loaves just before noon today and it was superb. Thanks for the great recipes Steve. Enjoy watching the videos.
Steve i have the problem with surface of the dough is very dry even when I cover it with a towel. How can I fix this? Can I spray nonstick spray on top?!? or brush it with olive oil?! thanks
I stumbled upon one of your videos a few days ago and now I am addicted. You are awesome with your delivery and knowledge. Thank you so much. I have also recommended you to my son who started baking breads about a year ago.
