I ventured into the kitchen again today and created my recipe for quick no knead Dutch oven bread of Chipotle, Pepitas & Green Olives, even though I never had made bread before, only just the focaccia I did last week. I can’t tell you how easy it really is to make a loaf of rustic bread like you would see at an artisanal bakery in your own home in no time at all, after today I’m going to made bread all the time now. The secret is trapping the moisture of the wet dough in the hot, covered Dutch oven allowing the yeast to really work hard and the dough to rise more while cooking and giving it a crunchy crust with a tender interior. I’m usually not the kind of chef that cooks anything without pizazz, so my Chipotle, Pepitas & green olive bread is anything but plain, there is a bit of rosemary in it too for good measure. I added nutritional yeast to give it a cheesy taste since my partner is vegan and I use it all the time; if you aren’t a fan of it, just leave that out of the recipe, but what really shines in this bread is all the flavors that work together for this savory and crunchy bread…I even put raspberry jam on a slice and it was quite tasty too, believe it or not.
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Dutch Oven Chipotle, Pepita & Green Olive Bread
This savory, crusty and flavorful bread is great dipped in olive oil, spread with butter and/or jam
Ingredients
- 2 1/4 tsp active dry yeast or one envelope
- 1 tbsp sugar
- 1 1/2 cups hot water, I used hot tap water, not boiling
- 3 1/2 cups flour
- 1 1/2 tsp kosher salt
- 4 tbsp nutritional yeast
- 2 tsp minced fresh rosemary
- 1/4 tsp red pepper flakes
- 3/4 cup green olives, sliced
- 1 Chipotle chile minced, plus 1 tbsp. adobo sauce
- 3/4 cup roasted Pepitas
Instructions
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Preheat oven to 175 degrees, once preheated, turn off
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Cut a piece of parchment paper big enough to fit into a 5 or 6 quart Dutch oven to line the bottom and sides and set aside, I used a few pieces of pre-cut parchment that I overlapped
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In a stand mixer fitted with the hook dough attachment or a large mixer bowl combine the active dry yeast, sugar, hot water, flour, salt, nutritional yeast, rosemary and red pepper flakes in a stand mixer and mix until just combined or you can do this by hand
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Add the olives, chipotle and pepitas and mix well until the dough starts to form a ball and comes away from the sides of the mixing bowl
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Cover the bowl with plastic wrap or a piece of parchment with a towel over it and place in the warm oven on top of a sheet pan (remember that once you preheat the oven to turn it off before this step) let rise for 2 hours
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Take bowl of dough out of the oven and turn onto a floured surface, making sure to get all the dough out of the mixing bowl (it is very sticky) and turn the dough onto itself a few times to get a nice uniform shape and place it on the parchment paper
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Preheat the oven to 450 degrees with the covered empty Dutch oven in it. Take Dutch oven out once the oven is preheated, take the lid off and set the dough on the parchment paper and place that in the Dutch oven, put the lid on and return to the oven and bake for 30 minutes
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Turn the oven down to 400 degrees, take the lid off and bake for another 15-20 minutes until the crust is brown (mine came out perfect at 15 min. so total time in oven was 45 minutes)
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Take the Dutch oven out and lift the bread out with the parchment paper and let cool for 30 minutes before serving
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