Go Back

No-Knead Olive Bread

This easy no-knead olive bread recipe delivers a crispy crust, a tender interior, and bursts of flavor from pimento olives, making it a delightful addition to any meal or as a standalone snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all purpose flour Provides the foundation for the bread's structure.
  • 2 teaspoons instant yeast Activates rapidly, ensuring a good rise without long fermentation.
  • 2 teaspoons sea salt Enhances flavor and controls yeast activity.
Wet Ingredients
  • 1.5 cups very warm water Activates yeast and helps with dough consistency.
  • 1 tablespoon maple syrup Adds a hint of sweetness that balances the olives.
  • 2 tablespoons olive oil Contributes moisture and richness to the dough.
Mix-ins
  • 1 cup pimento olives, chopped Infuses the bread with a savory flavor and a delightful texture.

Method
 

Preparation
  1. In a very large bowl, whisk the flour, yeast, and salt until well combined.
  2. Create a well in the center and pour in the warm water, maple syrup, and olive oil.
  3. Stir the mixture until it forms a shaggy, incorporated dough with the olives evenly distributed, about 1 minute.
  4. Lightly grease the bowl’s sides, turn the dough in it to grease, and cover with plastic wrap or a kitchen towel.
Rising
  1. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
Baking
  1. During the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat to 450°F (230°C).
  2. After the dough has risen, flour a clean surface and pour the dough onto it, sprinkling more flour on top as needed.
  3. Using a dough scraper or knife, fold the dough over itself several times until it feels tighter and holds shape, about 6 to 12 times.
  4. Transfer the dough to parchment paper and shape it into a circle, slitting the top for a decorative design if desired.
  5. Carefully place the dough into the preheated Dutch oven, cover with the hot lid, and bake for 45 minutes.
  6. Remove the lid and continue baking for another 15 to 20 minutes until the crust is golden brown.
  7. Remove from the oven, transfer to a wire rack, and cool completely before slicing, about 30 minutes.

Notes

This bread is perfect for meal prep and can be served fresh, toasted, or used in sandwiches. It stores well at room temperature for up to 2 days or can be frozen for up to 3 months.