No-Knead Olive Bread

No-knead olive bread is a delicious and easy-to-make bread that is perfect for those who want to enjoy the rich flavors of olives, garlic, and rosemary in every bite. This bread requires minimal effort as it is made without kneading the dough, making it an ideal option for busy individuals.

The addition of olives, garlic, and rosemary infuses the bread with an irresistible aroma and flavor that is sure to impress. Whether you're enjoying it as a snack or as a side to your favorite meal, this bread is sure to be a a favorite.

This recipe is a variation of my No-Knead Bread technique.

BakingBreadMediterranean

Prep Time: 20 min

Cook Time: 45 min

Total Time: 1 hour 5 min

Yield: 8 servings

Loaf of no-knead olive bread

Ingredients

  • 3 ¼ cup bread flour
  • 2 tsp. coarse sea salt
  • 2 tsp. instant yeast
  • 2 tsp. dried oregano
  • 1 ½ tsp. garlic powder
  • 1 heaping cup, roughly chopped olives
  • 1 ½ cup warm water (110°F)

Equipment

  • Covered Bread Pan or Cast Iron Dutch Oven

Instructions

Mix

  1. 1.
    Combine flour, salt, yeast, garlic powder, and oregano in a large bowl.
  2. 2.
    Add olives to dry ingredients and mix.
  3. 3.
    Add water and stir into a loose, shaggy dough.
  4. 4.
    Turn dough out into an oiled bowl.
  5. 5.
    Cover dough with plastic wrap.
  6. 6.
    Let the dough rest (on top of the refrigerator) at room temperature for 12 to 18 hours.

Form

  1. 7.
    Turn the raised dough out onto a floured surface.
  2. 8.
    Fold the edges of the dough up to form a rough dough ball.
  3. 9.
    Flour the top and flip the dough ball over onto a piece of parchment.
  4. 10.
    Shape the dough to pan shape, cover it with plastic wrap, and let it rest while the oven heats (approximately 20-30 minutes).
  5. 11.
    Preheat the oven and pan (ceramic bread pan or dutch oven) to 450°F.

Bake

  1. 12.
    Add the dough and parchment to the hot pan.
  2. 13.
    Slice 3 times diagonally across the dough with a sharp knife.
  3. 14.
    Brush the top of the dough with water.
  4. 15.
    Bake covered in the oven for 30 minutes at 450°F.
  5. 16.
    Remove cover and return to the oven for 15 minutes.

Stand

  1. 17.
    Remove bread and parchment from the baking pan and place loaf on a rack to cool for 30 minutes.

Notes

  • Make sure the instant yeast is fresh (no more than 4 months in the fridge after opening).
  • Add water until the dough is shaggy but not too wet.
  • With cooler water, the dough takes longer to rise and improves the bread’s flavor.