No Knead Olive Bread

4.67 from 3 votes

Turn your kitchen into a Mediterranean bistro with my No-Knead Olive Bread. This easy-to-make, aromatic loaf boasts a perfectly golden crust and a tender, flavorful crumb infused with succulent Kalamata olives.

Prep Time15

Cook Time50

Rising Time12

Total Time13 5

Course: Bread, Side Dish

Cuisine: American

Servings:

Calories: 147kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

3 cups all-purpose flour
½ teaspoon active dry yeast
1 teaspoon salt
½ cup Kalamata olives pitted and chopped
1½ cups warm water

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the flour, yeast, and salt.
Add the chopped olives to the mixing bowl and stir them in until evenly distributed.
Pour the warm water over the dry ingredients and stir everything together with a wooden spoon until a shaggy dough forms.
Cover the mixing bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is dotted with bubbles.
Preheat your oven to 450°F and place a cast-iron Dutch oven with a lid in the oven to preheat for 30 minutes. While the Dutch oven is preheating, dust a sheet of parchment paper with flour and transfer the dough onto the floured parchment paper.
Use your well floured hands to gently shape the dough into a round loaf.
Once the Dutch oven is preheated, carefully remove it from the oven and place the parchment paper with the dough inside. Use a sharp knife or a bread lame to make two shallow, diagonal cuts that are ½ inch deep on the top of the bread.
Cover the Dutch oven with the lid and bake the bread for 30 minutes.
After 30 minutes, remove the lid and bake the bread for an additional 15-20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

All-Purpose Flour: The foundation of your bread. For a healthier option, you could try whole wheat flour, but it may alter the texture.
Active Dry Yeast: The leavening agent that helps the dough rise. Instant yeast can be substituted in equal amounts.
Salt: Enhances the flavor of the bread. You can adjust the amount to suit your taste.
Kalamata Olives: These add the Mediterranean flair. Green olives can be substituted if you prefer a milder flavor.
Warm Water: Helps to activate the yeast. Make sure it's not too hot, or it will kill the yeast. You want the water temperature to range between 105°F to 115°F (41°C to 46°C) to ensure that the dough rises properly.

Nutrition