No-Knead Olive Bread
This kalamata olive bread makes fabulous sandwiches, or serve it along with a pasta meal or as a snack with robust olive oil for dipping.
This no-knead olive bread is rustic, flavorful, and surprisingly easy to make. The long rise with a small amount of yeast gives the dough plenty of time to develop structure and depth of flavor without any kneading. Ripe olives bring a briny, savory note that makes every slice interesting, whether you’re enjoying it warm or at room temperature.
The loaf bakes up with a crisp, golden crust and an airy, chewy crumb—perfect for dipping in good olive oil, pairing with pasta, or using for hearty sandwiches. It’s a great project for beginner bakers thanks to its simplicity, and experienced bakers will appreciate the excellent texture produced with so little effort.
What You’ll Like About This Bread
No kneading required. Time and hydration do all the work for you, creating a beautifully textured loaf.
Big flavor. Olives add a briny punch that makes the bread special without extra effort.
Perfect crust. Baking in a Dutch oven gives the loaf a crisp, artisan-style crust.
Versatile. Great for sandwiches, pasta dinners, or simply dipping in olive oil.
Ingredient Notes
- Bread flour – Provides structure and chew; weighs best but can be measured with the spoon-and-sweep method.
- Water – Room-temperature water helps create a proper long-rise dough.
- Olive oil – Adds flavor and tenderness.
- Salt – Essential for flavor; olives add extra saltiness.
- Instant yeast – A small amount allows a long, slow fermentation.
- Ripe olives – Use well-drained sliced olives such as kalamata for bold flavor.
Steps to Make No-Knead Olive Bread
- Combine all of the ingredients in a large bowl until everything is moistened.
- Cover and let the dough rest at room temperature for 12 to 18 hours.
- Turn the dough onto floured parchment and gently fold it several times.
- Shape into a round loaf and let it rise again on the parchment.
- Preheat a Dutch oven in a hot oven.
- Transfer the dough, parchment and all, into the hot pot.
- Bake covered, then uncover and bake until golden.
- Cool completely before slicing.
Tips
- Handle the dough gently to preserve the air created during the long rise.
- Drain the olives thoroughly so excess moisture doesn’t weigh down the dough.
- Use parchment for easy transfer to the hot Dutch oven and stress-free cleanup.
Recipe Variations
- Add herbs. Mix in rosemary, thyme, or oregano for an aromatic loaf.
- Use a mix of olives. Combine kalamata, green, or Castelvetrano olives for layered flavor.
- Try roasted garlic. Add a few cloves of roasted garlic for a softer, sweeter note.
- Make it cheesy. Fold in cubes of provolone or a handful of shredded Parmesan.
- Change the flour blend. Replace up to 1 cup of the bread flour with whole wheat flour.
Serving Suggestions
- Serve with olive oil, balsamic, or herb dipping oil.
- Pair with pasta, soups, or salads.
- Add slices to cheese boards or antipasto plates.
- Garnish toasted slices with tomato bruschetta or tapenade.
How to Store
Refrigerate: Store the cooled loaf loosely wrapped or in a bread bag at room temperature for 2 to 3 days. Refrigeration isn’t recommended because it can dry out the crumb.
Freeze: Freeze whole or sliced bread for up to 3 months. Wrap tightly in plastic and then foil to protect from freezer burn.
Reheat: Warm slices in a low oven or toaster to refresh the crust and revive the flavor.
No-Knead Olive Bread
Ingredients
- 16 ounces bread flour, about 3 1/2 cups using spoon and sweep method
- 1 1/2 cups water, room temperature, 12 ounces
- 1 tablespoon olive oil
- 1/2 teaspoons salt, the olives add some salt as well
- 1/4 teaspoon instant yeast
- 1 cup ripe olives, sliced, such as kalamata (well drained)
Instructions
- Combine the flour, water, olive oil, salt, instant yeast, and olives in a large bowl. Stir with your hand or a spoon until all ingredients are moistened. You will have a soft, shaggy looking dough.
- Cover the bowl with plastic wrap and let it stand at room temperature for 12 to 18 hours.
- Flour a piece of parchment paper and your hands. Scrape the dough out of the bowl and onto the floured parchment paper as gently as possible. You don’t want to deflate any of the air bubbles from the long rise.
- With floured hands, gently fold the dough over on itself about 4 times to form a round loaf. Position it on the floured parchment paper, seam-side down. Sprinkle with flour and put a lightweight kitchen towel over the loaf. Let it rise for another 2 hours.
- Position the oven rack in the center of the oven. Place a 4 to 6-quart heavy Dutch oven in the oven (do not include the lid). Preheat the oven to 500 F.
- Carefully remove the hot Dutch oven from the oven and place it on a metal rack. Reduce the oven temperature to 425 F.
- Grasp the ends of the parchment paper and put the dough, parchment paper and all, in the hot Dutch oven. Place the lid on the pot and put it back in the oven.
- Bake for 30 minutes with the lid on.
- Remove the lid and bake for about 20 minutes longer.
- Remove the bread and place it on a rack to cool before slicing.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
