No Knead Olive Bread
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Homemade no knead olive bread is the perfect intersection between artisan bread and salty Mediterranean flavor. This simple recipe is so easy that you only do 10 minutes of work! This artisan-type bread is perfect for dinner parties, holidays, special occasions, and potlucks.
No-knead olive bread is the kind of recipe that makes you feel like a bread-baking pro with minimal effort. It’s a rustic, crusty loaf loaded with the rich, salty goodness of olives. It is perfect for dunking into creamy mushroom soup, serving alongside lemon garlic pasta, vegan pasta puttanesca, or dipping into olive oil and balsamic vinegar for dipping bread.
If this is your first time making no-kneed bread, get ready to make the easiest bread ever! Start by mixing the ingredients in a large bowl. Then let it rest for 16 hours, shape, rest, then bake. The yeast does all the work, and the extended rise gives the bread a rich flavor.
If you have a dutch oven, you will want to bake this bread in it. The dutch oven will mimic a commercial bread oven. Which have steam pumped through them. The steam gives the bread it’s crisp golden crust. But, if you do not have a dutch oven, you can still make no kneed bread using a baking sheet. The crust will be less crusty, but the bread will still be delicious!
I am such a fan of no-kneed bread that I have made a traditional artisan version and a no kneed focaccia bread. I have to make focaccia no kneed because it’s the one bread I can never get right, making it the traditional way. Once you are ready to enjoy your bread, remember the olive oil and balsamic vinegar dip!
No Knead Olive Bread
Recipe at a Glance
EASE: Easy! Perfect for bakers of all levels
COURSE: All day, special occasions and holidays
FLAVOR: Mild bread with salty punches from the olives
TIME: 15 Prep | 16 Hours Rest | 45 Minutes Baking
Why You Will Love This Recipe
- Easy no-knead bread recipe that only takes 15 minutes of hands-on work.
- No kneading or mixer is needed. In other words, the yeast does all the work while you sleep.
- Artisan bread brings the WOW factor!
- The olives give it an artisan Mediterranean flair!
Key Ingredient Notes
- Flour – All-purpose flour is the perfect flour for this bread recipe. Bread flour is also a great choice!
- Olives – Use your favorite olives or olive mix for this recipe. Be sure to choose pitted olives. If you can’t find pre-pitted ones, you’ll need to remove the pits yourself. While there are many varieties, three easy-to-find types are:
- Black Olives: These olives are easy to buy and slice, making them an easy choice. They are also very mild in flavor, making them perfect for people who like olives but don’t love them.
- Kalamata Olives: They have a strong salty flavor. This is the perfect choice for olive lovers (I eat them like candy; I love them so much!) During baking kalamatas, the deep purple color will darken and look black. This is normal.
- Spanish Olives: They are the perfect middle ground. They have an olive flavor, but not too overpowering.
- Yeast – This recipe uses dry active yeast, the equivalent of one package. Always check the package to ensure the yeast has not expired.
See the recipe card for a complete list of ingredients and measurements.
Step-By-Step Instructions
Step One: Mix Ingredients
- In a large bowl, combine flour, yeast, salt, and water.
- Stir the mixture until a sticky dough forms.
Note: Place the salt and yeast on opposite sides of the bowl initially. Direct contact between them can deactivate the yeast, but once they’re mixed with the flour, this is no longer an issue.
Step Two: Add the Olives
- Drain the olives and pat them dry.
- Remove the pits, if necessary, and give the olives a rough chop.
- Pat the chopped olives dry again to remove excess moisture.
Step Three: Rest and Rise
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rest at room temperature for 16–18 hours. Yes, it takes that long!
Note: This extended rise is key to developing a rich flavor. If your home is cold, the dough may need more time to rise. If it’s warm, it may rise faster.
Step Four: Shaping
- Prepare a sheet of parchment paper by lightly dusting it with flour.
- Gently release the dough from the bowl using a spatula or your hands
- Place the dough onto the parchment paper and shape it into a ball.
- Cover the dough with a lightly oiled piece of plastic wrap to prevent sticking.
- Let the dough rest for about 30 minutes.
- While the dough is resting, preheat your oven to 450°F (225°C). Place your Dutch oven, with its lid on, on the middle rack to preheat. It’s important that the Dutch oven is very hot when the dough goes in.
Step Five: Bake
- Carefully transfer the dough (still on the parchment paper) into the preheated Dutch oven.
- Use a sharp knife, to score an “X” into the top of the dough.
- Cover the Dutch oven with its lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15–20 minutes or until the crust turns a deep golden brown.
- To test if the bread is fully cooked, tap the underside. If it’s cooked, it will sound hollow.
My Best Tip
- Use a Dutch oven to bake this bread. It creates an environment that mimics a commercial oven, resulting in a perfect golden crust. If you do not have a bread-specific Dutch oven, I recommend using one with a dark inside. If using a light-colored Dutch oven, note that the steam will cause condensation that can leave stains. You can see this in the Dutch oven directly above.
Frequently Asked Questions
Storing Instructions
You can store this bread at room temperature for up to two days. You will want to wrap it in a tea towel or a paper bag. If you store it in plastic, the bread will become soft, and you will lose the crisp crust.
You can slice and freeze the bread if you need to store it longer. First, let it cool to room temperature. Wrap each slice individually in plastic wrap or parchment paper and then in a freezer bag. When you’re ready to eat, take a slice and toast it or warm it in the oven at 350°F for about 10 minutes.
More Bread Recipes
Credit: This recipe was adapted from Jim Lahey no-kneed recipe printed in the NYT in 2006.
If you tried this no knead olive bread recipe leave a star rating and let me know how it went in the comments below.
No-Knead Olive Bread (Dutch Oven)
Equipment
- 1 dutch oven or baking sheet
- 1 Large bowl
- 1 wooden spoon or rubber spatula
- 1 Sheet of parchment paper
- 2 sheets of plastic wrap
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ¼ teaspoon active dry yeast
- 1½ cups water room temperature
- 1 cup olives drained, pitted, and roughly chopped
- Kalamata, Castelvetrano, or a mix work well
Instructions
Step One: Mix the Dough
- In a large bowl, add the flour, yeast, salt, and water.
- Important: Place the salt and yeast on opposite sides of the bowl at first. Direct contact can deactivate the yeast, but once everything is mixed with the flour, this is no longer an issue.
- Stir until a sticky, shaggy dough forms. Do not knead.
Step Two: Prepare the Olives
- Drain the olives and pat them dry with paper towels. Remove pits if needed, then give the olives a rough chop.
- Pat the chopped olives dry again to remove excess moisture. This helps prevent a gummy loaf.
Step Three: Rest and Rise
- Gently fold the olives into the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 16–18 hours. Note: This long rise is essential for flavor development.
- If your home is cool, the dough may need more time. If it’s warm, it may rise a bit faster. The dough should look bubbly and expanded when ready. The dough should look bubbly and expanded when ready.
Step Four: Shape the Dough
- Lightly dust a sheet of parchment paper with flour.
- Using a spatula or your hands, gently release the dough from the bowl and place it onto the parchment.
- Shape the dough into a loose ball. Do not overwork it.
- Cover with lightly oiled plastic wrap to prevent sticking and let rest for 30 minutes.
- While the dough rests, preheat the oven to 450°F (225°C). Place a Dutch oven with its lid on the middle rack to preheat. The pot must be very hot.
Step Five: Bake
- Carefully transfer the dough, parchment and all, into the hot Dutch oven.
- Using a sharp knife or bread lame, score an “X” on top of the dough.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15–20 minutes, until the crust is deep golden brown.
- To check doneness, tap the underside of the loaf. If it sounds hollow, it’s ready.
Cool and Serve
- Transfer the bread to a wire rack and let cool completely before slicing.
