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No Knead Olive Bread Recipe

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★★★★★

4.5 from 88 reviews

This no-knead olive bread is a rustic, flavorful loaf perfect for any meal. With a simple dough enriched by aromatic dried herbs and savory olives, it requires minimal effort and produces a crusty, soft-centered bread baked in a Dutch oven for a perfect artisan texture and appearance.

Ingredients

Scale

Liquid Ingredients

  • 1 ½ cups (340g) warm water

Dry Ingredients

  • 2 ¼ teaspoons (7g) dry yeast
  • 1 tablespoon sugar
  • 3 ½ cups (450g) bread flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder

Add-ins

  • 1 cup olives, pitted, roughly chopped and patted dry

Instructions

  1. Activate yeast: In a mixing bowl, combine warm water, sugar, and dry yeast. Let sit for 10 minutes to allow the yeast to activate and become frothy.
  2. Mix dough: Stir in bread flour, salt, dried rosemary, oregano, and garlic powder using a spoon until the dough forms a loose, sticky consistency. Gently fold in the chopped olives ensuring even distribution.
  3. First rise: Cover the bowl tightly with plastic wrap and leave the dough to rise at room temperature for about 1 hour, or until it has doubled in size.
  4. Preheat oven and Dutch oven: Set your oven to 230°C (450°F). Place a Dutch oven with its lid inside the oven to preheat for at least 30 minutes, ensuring it is very hot for baking.
  5. Shape the dough: Transfer the risen dough gently onto a piece of parchment paper dusted well with flour. Sprinkle flour on the dough to prevent sticking. Fold the dough’s outer edges towards the center to form a tight ball, then flip it over.
  6. Second rise: Cover the dough ball with a kitchen towel and let it rest for 30 minutes while the Dutch oven heats fully.
  7. Bake the bread: Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough by the edges of the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30 minutes.
  8. Finish baking: Remove the lid after 30 minutes and bake the bread uncovered for an additional 10 minutes to develop a golden, crusty exterior.
  9. Cool and serve: Remove the bread from the Dutch oven and transfer to a wire rack. Allow it to cool for about 30 minutes before slicing to ensure the crumb sets properly.

Notes

  • Use warm water at about 100-110°F (37-43°C) to activate the yeast effectively without killing it.
  • Pitted and well-dried olives will prevent excess moisture in the dough.
  • Be careful when handling the hot Dutch oven; always use oven mitts to avoid burns.
  • Allowing the bread to cool fully before slicing prevents a gummy crumb texture.
  • You can experiment with different herbs or olives to customize the flavor profile.

Keywords: no knead bread, olive bread, easy homemade bread, artisan bread, no knead olive bread, Dutch oven bread, Mediterranean bread

Find it online: https://hannahdelgado.com/no-knead-olive-bread-recipe/