Olive Oil and Sea Salt No-Knead Boule

• 3 cups bread flour
• 1 1/4 teaspoons salt
• 1/4 teaspoon instant yeast
• 1 1/2 cups lukewarm water
• 2 tablespoons olive oil
• 1 tablespoon coarse sea salt

Steps

1. 1 In a large bowl, whisk together flour, salt, and yeast. Add water and mix until a shaggy dough forms.
2. 2 Cover the bowl with plastic wrap and let rest at room temperature for 12-18 hours.
3. 3 Lightly flour your work surface and transfer the dough onto it. Gently shape into a round boule.
4. 4 Place the boule seam-side up in a floured kitchen towel or proofing basket.
5. 5 Cover and let rest for 1-2 hours.
6. 6 Preheat oven to 475°F with a Dutch oven inside.
7. 7 Carefully remove the Dutch oven, place the boule inside, seam-side up, and brush with olive oil.
8. 8 Sprinkle coarse sea salt over the top, cover with the lid, and bake for 30 minutes.
9. 9 Remove the lid and bake for another 15 minutes until deeply golden.
10. 10 Let cool on a wire rack before slicing.

Equipment

• Dutch oven
• Kitchen towel or proofing basket

Variations

• Add rosemary or thyme to the dough for an aromatic twist.
• Replace 1/2 cup bread flour with whole wheat flour for a nutty flavor.

Substitutions

• Use all-purpose flour if bread flour isn't available.
• Substitute fine sea salt if coarse is not on hand.

Pairings

• Roasted vegetables
• Charcuterie board
• Hearty minestrone soup

Nutrition

Tips

• Ensure your Dutch oven is preheated to create a steamy environment for a crisp crust.
• Customize with herbs or seeds for extra flavor.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a low oven to restore crispness.

Freezing: Freezes well. Wrap well in plastic and freeze for up to a month. Thaw at room temperature.

Serving Suggestions

• Perfect with fresh butter or alongside a hearty soup.
• Serve with olive tapenade or balsamic-glazed figs.

FAQ