No-Knead Olive Bread
A simple, hands-off recipe for a crusty, golden bread infused with kalamata and green olives. Mix, rise, and bake for a delicious loaf that’s perfect with any meal.
Servings: 8
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
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.
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.
Dough Texture: The dough will be wet and tacky; this is normal and helps create a moist, airy bread.
Nutrition
Calories: 236kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 661mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 2mg