An easy Olive No-Knead Bread filled with kalamata olives and green olives that is crunchy on the outside and soft on the inside.
Video & Photo Details:
White Cast Iron Dutch Oven (mine is similar to this one) | Acacia Wood Board | Linen Napkin | Green Dress | White Bowls | Glass Mixing Bowl | Cooking/Mixing Utensils
Over the years I have shared a variety of no-knead bread recipes.
From Sea Salt Rosemary No-Knead Bread to No-Knead Cranberry Nut Bread with homemade Cinnamon Brown Sugar Butter.
But this Olive No-Knead Bread might just be my favorite savory version of them all.
Well at least at the moment!
The colorful olives with their rich, tangy, and salty flavor blend perfectly with the soft bread and crispy crust.
This would be the perfect appetizer dipped as is or served with olive oil and it also makes for a great sandwich!
However you choose to enjoy it, I hope you love it as much as we do!
Olive No-Knead Bread
An easy Olive No-Knead Bread filled with kalamata olives and green olives that is crunchy on the outside and soft on the inside.
- Prep Time: 15 minutes + 12 hours resting
- Cook Time: 40 minutes
- Total Time: 55 minutes + 12 hours resting
- Yield: 1 loaf 1x
Ingredients
- 3 Cups All-Purpose Flour *(1), plus extra for dusting before baking
- 1 & 3/4 Teaspoons Salt
- 1/2 Heaping Teaspoon Active Dry Yeast
- 1/2 Heaping Cup Kalamata Olives, chopped
- 1/2 Heaping Cup Green Olives, chopped
- 1 & 1/2 Cups Water, room temperature
Instructions
- In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, and 1/2 teaspoon yeast.
- Next, pour the 1 & 1/2 cups of water into the dry ingredients and mix until all of the ingredients are combined.
- Then add the 1/2 cup of kalamata olives and 1/2 cup of green olives and mix until the olives are evenly dispersed.
- Cover the bowl with plastic wrap and let it rest on your counter for 12-18 hours.
- Place your dutch oven in the oven and then preheat the oven to 450 degrees Fahrenheit.*(2)
- On a large piece of parchment paper dusted with flour*(3) shape your dough into a ball.
- Carefully remove your dutch oven from the preheated oven, remove the lid, place the parchment paper with the dough on it inside the bowl, and replace the lid on top.
- Bake for 30 minutes with the lid on.
- After 30 minutes remove the lid and bake for an additional 10-15 minutes until your bread is golden brown.
- Remove the parchment paper with the bread on it from the dutch oven and place it on a cooling rack to thoroughly cool.
- Slice and enjoy. *(5)
Notes
*1. Make sure not to scoop right from the container, this will compact the flour and be too much. Scoop with a spoon into your measuring container for more accurate measurement.
*2. You want your dutch oven to be hot before you add the bread dough to it. Once the oven is preheated I like to wait an additional 10 minutes to ensure that the dutch oven is hot enough before moving on to the next step.
*3. Alternatively, you can use cornmeal for a nice crunch.
*4. To make it look extra pretty I add a sprinkle of fresh rosemary on top, along with the sea salt, before baking.
*5. I like to make this recipe ahead of time and then once it’s cooled I wrap it up in foil to be reheated at a later time at 300 degrees Fahrenheit for 10 minutes (right on the rack without the foil).
I hope you enjoy your Olive No-Knead Bread!
If you love baking you can find many more baking recipes by clicking here.
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What’s your favorite type of no-knead bread?
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With love, Giusti
For there is one God and one mediator between God and mankind, the man Christ Jesus, who gave himself as a ransom for all people. This has now been witnessed to at the proper time.
1 Timothy 2:5-6 NIV
