No Knead Olive Bread Recipe

I absolutely adore this recipe because the combination of Kalamata olives and fresh rosemary gives the bread a unique Mediterranean flair that makes every bite feel gourmet. Plus, it’s a no-knead bread, which means I can let it do its thing overnight and wake up to an irresistible aroma and a crusty loaf that’s perfect for any meal.

Creating this No Knead Olive Bread recipe is an absolute joy, yielding a delightful blend of flavors, including 3 cups of all-purpose flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of active dry yeast. Working with just 1 1/2 cups of warm water, a cup of pitted and sliced Kalamata olives, and a tablespoon of fresh rosemary, one can whip up a bread that is simple in its making and lovely in its taste.

This is an exceedingly carbohydrate-rich food that exemplifies how tools of the kitchen can conspire to yield a nearly effortless bread.

Ingredients

All-purpose flour: The bread’s foundation; supplies carbohydrates and forms the structure.

Salt: Improves taste; counterbalances yeast action.

Dry yeast active: Leavening agent; assists the dough in rising when kneading is unnecessary.

Kalamata olives: Imparts a delectable flavor; packed with good-for-you fats.

Rosemary that is fresh: Is infused with aromatic, herbaceous notes and has antioxidants.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups warm water
• 1 cup pitted and sliced Kalamata olives
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon sugar

Instructions

1. In a large mixing bowl, the flour, salt, and sugar are combined. Active dry yeast is stirred in.

2. Pour the warm water into the dry ingredients, and mix until you have a shaggy dough.

3. Sliced Kalamata olives and chopped rosemary should be gently folded in until they are evenly distributed throughout the mixture.

4. For 12 to 18 hours, or until the dough has doubled in size and is speckled with bubbles, cover the bowl with plastic wrap or a clean towel and let it sit at room temperature.

5. Lightly flour your hands and a clean surface. Turn the sticky dough out onto the surface, and using a bench scraper, work the dough into a rough ball.

6. Put the dough on a piece of parchment paper, and drape a towel over it. Allow it to rest for another 1 to 2 hours.

7. Approximately 30 minutes before the resting time concludes, position a Dutch oven (with the lid) in the oven and preheat to 450°F (232°C).

8. After preheating, the Dutch oven must be carefully taken out and it is to be used with the parchment to lower the dough into it. The lid is to be placed on top to cover the whole pot.

9. Cover and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes until the bread is golden brown and has developed a nice crust.

10. Remove the bread from the Dutch oven and allow it to cool thoroughly on a wire rack before cutting into it. Enjoying it is optional!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Spatula or wooden spoon
4. Plastic wrap or clean towel
5. Bench scraper
6. Parchment paper
7. Towel
8. Dutch oven with lid
9. Oven
10. Wire rack

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: You may use whole wheat flour, but the bread may turn out denser. A better option might be to mix half whole wheat flour with half all-purpose flour for a more desirable texture.
• Q: Can I use a different type of olive instead of Kalamata?Certainly! You can use any kind of olive you fancy, like green olives or black olives. Just ensure they’re pitted and sliced.
• Q: Is it necessary to use rosemary in the recipe?A: Although the flavor of rosemary is wonderful, you can leave it out or use a different herb in its place, like thyme or oregano.
• Q: How long should I let the dough rise?For optimal results, allow the dough to ferment for 12 to 18 hours at room temperature.
• Q: Do I need a special pot to bake this bread?A: Use a pot that is safe for the oven and heavy enough to hold in the heat. A nice, crusty loaf of bread needs a nice, crusty pot to bake in. You can achieve that with a Dutch oven or any number of pots that could safely go in the oven and hold in the heat.
• Q: Can I add other ingredients to the bread?Sure, it’s perfectly fine to add ingredients such as sun-dried tomatoes, garlic, or freshly grated cheese to change up the flavor profile.

Substitutions and Variations

All-purpose flour: If you want to use something other than all-purpose flour, you could try using bread flour or whole wheat flour for a denser texture.
Active dry yeast: Substitute 1/3 teaspoon instant yeast.
Warm water: Substitute with the same amount of water at room temperature.
Kalamata olives: For a different flavor profile, use green olives or black olives.
Rosemary, fresh: If you don’t have fresh rosemary, use 1 teaspoon of dried rosemary or 1 tablespoon of fresh thyme instead. Thyme is a great alternative and works very well in this recipe.

Pro Tips

1. Use High-Quality Olives and Rosemary Opt for high-quality Kalamata olives and fresh rosemary to maximize flavor. Chop the olives and rosemary finely for better distribution throughout the bread.

2. Ideal Dough Consistency The dough should be shaggy and slightly sticky after initial mixing. If it’s too dry, add a tablespoon of water. If it’s too wet, sprinkle a bit more flour.

3. Room Temperature Consistency Ensure your room temperature is around 70°F (21°C) for the optimal rise during the long fermentation process. If your kitchen is cooler, consider extending the rise time slightly.

4. Handling Sticky Dough Keep your hands and surface lightly floured when shaping the dough into a ball to prevent sticking. A bench scraper can be particularly helpful in handling the dough.

5. Optimal Crust Development When baking, you can add a few spritzes of water to the Dutch oven just before placing the lid on for the initial baking phase, which helps create steam and a crisp crust.