Olive Bread Recipe (No Knead)

This olive bread is perfect to serve with almost any meal or alongside dips. It’s a no knead recipe with minimal prep and mostly hands-off time. With a tender crumb, chewy crust, and bits of olives throughout, this loaf is sure to become a favorite after the first bite.

I’ve always loved baking bread. There’s something incredibly satisfying about mixing flour, water, and a few simple staples, then baking it in the oven and ending up with a perfect loaf. The smell of freshly baked bread always makes me swoon. However, I know many people find bread baking intimidating, which is why I fill my website with easy bread recipes like this fantastic olive bread. If you’re new to baking bread, you should try my focaccia and Turkish pide bread recipes, both are simple and impressive!

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 and Green Olives: These add a rich, briny flavor to the bread. Olives provide a tangy and savory note that complements the dough beautifully.

How to Make Easy Olive Bread

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.

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. Make sure not to overwork the dough.

Second Rise

Place the shaped dough on 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.

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.

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.

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.

What To Serve Olive Bread With

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. You can also pair it with my Labneh Dip with roasted peppers for a bright and creamy option.

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

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 such as Bob’s Red Mill. Keep in mind that the texture may vary slightly from the traditional version.

Frequently Asked Questions