Gluten Free Classic Olive Bread

Total time3 hr 5 min

Prep time20 min

Cook time45 min

Studded with briny Kalamata and green olives and finished with a whisper of fresh rosemary, this rustic round bakes up with a deeply golden, crackly crust and an open, chewy crumb underneath. The whole loaf comes together in one bowl, gets its structure from a long, unhurried rise, and finishes its transformation in a screaming-hot Dutch oven, which is what gives it that bakery-style shatter when you tear into it. Every bite delivers pockets of salty olive alongside that herby, olive-oil-kissed dough, and the scored top lets it puff and crack open exactly the way a great artisan loaf should. Slice it thick for dipping in olive oil, pile it high for sandwiches, or just tear it warm straight off the cooling rack — it's a satisfying, good-looking loaf either way, and a solid pick for a gluten free bread rotation.

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Ingredients

10 servings

3 cups bread flour, plus more for dusting
Extra White Gold Gluten Free Bread Flour Blend Caputo Fioreglut, Gluten Free
See all
1 tsp instant yeast
1 ¼ tsp fine sea salt
1 ¼ cups warm water (about 110°f / 43°c)
1 tbsp olive oil
¾ cup kalamata olives, pitted and roughly chopped
½ cup green olives, pitted and roughly chopped
1 tsp fresh rosemary, finely chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until evenly combined.
2
Add the warm water and olive oil to the flour mixture and stir with a sturdy spatula or bench scraper until no dry flour remains and a shaggy, sticky dough forms.

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