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If you’ve ever wanted to make homemade bread but felt intimidated by the kneading process, this No-Knead Olive Bread is the perfect solution. It’s a foolproof recipe that gives you a deliciously golden, crusty loaf with minimal effort.
Packed with the rich flavors of kalamata and green olives, this bread is as flavorful as it is easy to make. With just a few ingredients and some hands-off rising time, you’ll have a bakery-worthy loaf ready to enjoy with soups, salads, or on its own. If you love homemade bread as much as I do, try my ciabatta, focaccia and Turkish pide bread recipes!
Table of Contents
Recipe Highlights: No-Knead Olive Bread
Cultural Influence: Mediterranean
Primary Cooking Technique: Mixing, rising, and baking
Dominant Flavor Profile: Savory with robust olive flavors and a touch of rustic goodness
Skill Level Required: Beginner
Key Ingredients
- All-Purpose Flour: The main ingredient for creating the dough. This flour provides a good structure while keeping the bread soft and airy. It’s versatile and perfect for this no-knead recipe. Alternatively, you can use bread flour.
- Warm Water: Essential for activating the yeast and hydrating the flour. Ensure the water is warm but not too hot to avoid killing the yeast. It should be around 105-115°F (40-46°C) for optimal results. Rule of thumb is that when you touch the water, it should be warm, but not burning your finger.
- Instant Yeast: A key ingredient for leavening the dough, giving it the necessary rise and airy texture. Instant yeast is convenient as it doesn’t need to be dissolved in water before use.
- Kosher Salt: Enhances the overall flavor of the bread and helps control yeast activity. It’s crucial for balancing the taste and ensuring the dough ferments properly.
- Chopped Kalamata Olives: Adds a rich, briny flavor to the bread. Kalamata olives provide a tangy and savory note that complements the dough beautifully.
- Chopped Green Olives: Contributes additional flavor and a touch of brightness. Green olives enhance the bread’s overall taste and texture with their distinct flavor.
Ingredient Spotlight: Kalamata Olives
Why They’re Unique: Kalamata olives are a key ingredient in this no-knead olive bread, providing a distinct, rich flavor that elevates the bread. Their briny, slightly fruity taste adds a depth of savory flavors and complexity, making each bite more interesting and satisfying. These olives are known for their dark purple color and almond shape, which adds visual appeal as well as flavor.
How to Prepare: To incorporate Kalamata olives into your bread, start by chopping them into bite-sized pieces. This ensures that their intense flavor is distributed evenly throughout the dough. If your olives are packed in brine, drain them thoroughly to avoid excess moisture in the dough, which could affect the texture of the bread.
How to Make No-Knead Olive Bread
Step 1: Mix the Dough
Combine 3 cups of all-purpose flour, 1 teaspoon of instant yeast, 1/2 teaspoon sugar and 1 teaspoon of kosher salt in a large bowl. Add in the chopped olives to the mixture. Then gradually add 1 ½ cups of warm water (105-115°F or 40-46°C) while stirring with a large spoon or spatula. The dough will be wet and sticky, which is expected.
Step 2: Let the Dough Rise
Now cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free area, such as an off oven, to rise for 6 to 8 hours, or overnight. The dough should double in size and look bubbly and shaggy.
After the rising period, transfer the dough to a lightly floured surface. Gently shape it into a ball, ensuring the bottom remains intact. Please be careful not to overwork the dough.
Step 3: Second Rise
Place the shaped dough onto a piece of parchment paper. Lightly dust the top with a bit of flour and cover it with a kitchen towel. Allow it to rest at room temperature for about 1 hour, it won’t rise much, but it will look relaxed.
While the dough is resting, place a 6 to 8-quart Dutch oven with its lid inside your oven and preheat it to 450°F (230°C). This will help achieve a crispy crust.
Step 4: Bake the Bread
Once the oven is preheated and the dough has rested, carefully remove the Dutch oven from the oven using oven mitts. Take off the lid.
Using the parchment paper, lift the dough and place it into the hot Dutch oven and place the lid back on. Now bake the covered dough in the preheated Dutch oven for 30 minutes. This helps to steam the bread and create a tender crumb.
After 30 minutes, remove the lid and continue baking for an additional 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 5: Cool the Bread
Finally, carefully remove the bread from the Dutch oven and let it cool on a wire rack before slicing. This helps the crust stay crisp and the inside set properly.
Recipe Tips
Use High-Quality Olives: The flavor of your olives greatly impacts the final taste of the bread. Choose high-quality, flavorful olives, and chop them just before adding to avoid excess moisture.
Don’t Overmix the Dough: For a light and airy texture, mix the dough until just combined. Overmixing can develop too much gluten and result in a denser bread. The dough should be sticky and shaggy, not smooth.
Preheat the Dutch Oven Thoroughly: Preheating your Dutch oven ensures that the bread starts baking at the right temperature, which contributes to a crispy crust and proper oven spring.
Use Parchment Paper for Easy Handling: Baking the dough on parchment paper makes transferring it into the Dutch oven much easier and helps prevent sticking, making clean-up simpler.
Be Careful with Flour During Shaping: Use just enough flour to prevent sticking when shaping the dough. Adding too much flour can make the bread dry and affect the texture.
Let the Bread Cool Completely: Allow the bread to cool on a wire rack before slicing. This helps set the crumb and prevents the bread from becoming gummy.
Practice Patience: Resist the urge to cut the bread immediately after baking. Letting it cool allows the flavors to develop and the texture to set properly
Serving Suggestions
This delicious No-Knead Olive Bread is incredibly versatile and pairs well with a variety of dishes.
For a simple and delightful appetizer, slice the bread and serve it with a drizzle of high-quality olive oil and a sprinkle of sea salt. Or make my popular bread dipping oil easy olive oil bread dip to dip this bread in.
It’s also perfect alongside a hearty soup or salad, adding a savory touch to your meal. Enjoy with saffron roasted butternut squash soup and Greek salad.
Serve it alongside your favorite pasta dishes to soak up the yummy sauce. Try with Italian sausage pasta recipe and cherry tomato pasta.
Enjoy it toasted with your favorite spreads such as labneh or as part of your Mediterranean breakfast bowl. You can even use it as a base for a gourmet sandwich such as my favorite caprese sandwich or chicken pesto sandwich.
Variations and Substitutes
Olive Varieties:
Mixed Olives: Instead of using just kalamata and green olives, you can mix in other types of olives like Castelvetrano or black olives for different flavor profiles and textures.
Pitted Olives: Ensure that any olives you use are pitted before chopping to avoid an unpleasant surprise.
Add-Ins:
Herbs: Enhance the flavor by adding fresh or dried herbs such as rosemary, thyme, or oregano to the dough.
Cheese: For a cheesy twist, incorporate shredded cheese like Parmesan, Gouda, or Gruyère into the dough or sprinkle it on top before baking.
Garlic: Add minced garlic, roasted garlic or garlic powder for an extra layer of savory flavor.
Flour Substitutes:
Whole Wheat Flour: Replace 1/3 of the all-purpose flour with whole wheat flour for a nuttier flavor and additional nutrients.
Gluten-Free Flour: For a gluten-free version, use a gluten-free all-purpose flour blend. Keep in mind that the texture may vary slightly from the traditional version.
Flavor Enhancements:
Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes for a tangy and sweet contrast to the olives.
Nuts: Add chopped nuts like walnuts or pine nuts for added texture and flavor.
Baking Options:
Dutch Oven Alternative: If you don’t have a Dutch oven, bake the bread on a baking sheet lined with parchment paper. To mimic the steam effect, place a small pan of water in the oven while baking.
How to Store No-Knead Olive Bread
Room Temperature Storage:
Airtight Container: Once the bread has completely cooled, store it in an airtight container or a resealable plastic bag. This will help keep the crust crisp while preventing the bread from drying out.
Bread Box: Alternatively, you can place the bread in a bread box with a lid that allows for some air circulation. This method helps maintain the bread’s crustiness and texture.
Freezing:
Slicing First: For longer storage, slice the bread before freezing. This makes it easier to grab individual slices as needed.
Wrap Properly: Wrap the sliced bread in plastic wrap or aluminum foil, and then place it in a freezer-safe resealable plastic bag or airtight container. This prevents freezer burn and maintains quality.
Thawing: To thaw, remove the slices from the freezer and let them sit at room temperature for about 15-20 minutes. For a crispy crust, you can toast the slices directly from frozen.
Reheating:
Oven: Preheat your oven to 2550°F. Place the bread directly on the oven rack or a baking sheet and heat for about 10 minutes to refresh the crust and warm the inside.
Toaster: For individual slices, use a toaster or toaster oven to reheat and crisp up the bread.
Avoiding Common Issues:
Preventing Sogginess: Ensure the bread is completely cooled before storing to prevent condensation, which can make the bread soggy.
Freshness: Try to consume the bread within a week when stored at room temperature or within three months if frozen, for the best flavor and texture.
Frequently Asked Questions
Yes, you can substitute all-purpose flour with bread flour for a chewier texture, or with whole wheat flour for a nuttier flavor. For gluten-free options, use a gluten-free all-purpose flour blend, but be aware that the texture may differ.
Ensure that your dough is properly hydrated. The dough should be wet and sticky. If it seems too dry, add a little more water.
If the dough didn’t rise well, it could be due to expired yeast or water that was too hot or too cold. Make sure your yeast is fresh and that the water temperature is within the recommended range (105-115°F or 40-46°C). If the dough is too cold, allow it more time to rise.
To achieve a crispier crust, make sure to preheat your Dutch oven thoroughly before adding the dough. Additionally, you can place a pan of water in the oven while baking to create steam, which helps in forming a crispy crust.
Yes, if you don’t have a Dutch oven, you can use a regular baking sheet. To simulate the steam effect, place a small pan of water in the oven while baking.
If you only have active dry yeast, you can use it as a substitute. Dissolve it in warm water (105-115°F or 40-46°C) that’s mentioned in the recipe and let it sit for about 5 minutes before adding it to the flour mixture. The rest of the recipe remains the same.
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a kitchen thermometer; the internal temperature should be around 200°F (93°C).
Appetizing Bread Recipies To Enjoy
Breads
Ciabatta Bread
Italian Recipes
Easy Focaccia Recipe
Turkish Recipes
Turkish Simit (Step-by-Step Tutorial)
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No-Knead Olive Bread
Ingredients
- 3 cups All-purpose flour
- 1½ cup Warm water, 105-115 degrees F
- 1 tsp Kosher salt
- 1/2 tsp Granulated sugar
- 1 tsp Instant yeast
- ⅔ cup Kalamata olives, chopped
- ⅔ cup Green olives, chopped
Instructions
- In a large bowl mix the all-purpose flour, instant yeast, sugar and salt. Mix in the chopped olives. Add the water and mix using a large spoon. The dough will be wet and tacky, that’s how it should be.
- Cover the bowl with plastic wrap and a towel. Place it in a draft-free space such as an off oven for 6 to 8 hours (overnight).
- After resting time, you'll see that the dough has risen and it feels quite shaggy. Gently transfer it to a floured surface and shape it into a ball, making sure the bottom of the dough is intact.
- Place the dough on a piece of parchment paper. Lightly top with some flour, cover with a kitchen towel and let it sit at room temperature for 1 hour.
- Place a 6 to 8-quart Dutch oven with a lid in the oven, and preheat to 450 degrees F. Once the dough has rested for one hour and the oven is heated, remove the pot very carefully and take the lid off using oven mitts.
- Lift the parchment paper with the dough on it and place it in the Dutch oven. Place the lid back on, and place the pot back in the oven. Bake for 30 minutes.
- After 30 minutes, remove the lid to expose the bread. It should have risen and look quite pale. Bake uncovered for another 20 to 25 minutes until the loaf is golden brown.
- Let the loaf cool for 20 to 30 minutes before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Can I use regular yeast, not self rising? What can I use instead of Dutch oven? Thanks
Yes you can place a baking sheet in the oven to heat as the oven is heating. Then place the dough on the hot baking sheet and place a pan full of water at the bottom of the oven to create that steam effect. The baking time is the same.