No-Knead Olive Artisan Bread

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🫒 No-Knead Olive Artisan Bread

⭐ What You’ll Love

  • No kneading, no mixer!
  • Long fermentation = deep flavor
  • Crispy crust, chewy interior
  • Works with any olives (green, Kalamata, mixed)

Ingredients (1 large loaf)

Dry:

  • 3 cups (360g) all-purpose flour or bread flour
  • 1 ½ teaspoons salt
  • ½ teaspoon instant yeast (or ¾ tsp active dry yeast)

Wet:

  • 1 ½ cups (360 ml) cool water

Add-ins:

  • 1 cup olives, pitted & chopped or sliced
  • 1–2 tablespoons olive brine (optional, for stronger flavor)
  • 1 tablespoon olive oil (optional, for tenderness)

Instructions

1. Mix the dough (5 minutes)

  1. In a large bowl, whisk together:
    • Flour
    • Salt
    • Yeast
  2. Add:
    • Water
    • Olives
    • Olive brine/oil (if using)
  3. Stir with a spoon until a shaggy, sticky dough forms.
    It will look messy — that’s perfect.

2. First rise (12–18 hours)

  • Cover the bowl tightly with plastic wrap or a lid.
  • Let it sit at room temperature (68–72°F / 20–22°C) until:
    • Doubled in size
    • Surface is bubbly
    • Dough jiggles when the bowl is shaken

Slow fermentation = flavor.

3. Shape the dough (1–2 minutes)

  1. Flour your countertop well.
  2. Scoop the dough out gently.
  3. Using floured hands or a bench scraper, fold the dough over itself a few times.
  4. Tuck edges under to form a loose ball.

Place it seam-side down on a piece of parchment paper.

4. Second rise (30–60 minutes)

  • Cover lightly with a towel.
  • Let rise while your oven heats.

5. Preheat the oven with the pot inside

  • Place a Dutch oven (or heavy lidded pot) in the oven.
  • Preheat to 450°F (232°C) for at least 30 minutes.

The hot pot makes the crust spectacular.

6. Bake

  1. Carefully remove the hot pot.
  2. Lift the dough using the parchment and lower it inside.
  3. Cover with the lid.

Bake:

  • 30 minutes covered
  • 10–15 minutes uncovered (until deep golden brown)

7. Cool

Let the loaf cool on a rack for at least 1 hour before slicing.
This sets the crumb and keeps it chewy.

Tips & Variations

  • Add fresh rosemary, thyme, or oregano to complement the olives.
  • Use 50% whole wheat flour for a rustic flavor (add 1–2 tbsp extra water).
  • For extra crunch, sprinkle the top with sea salt flakes before baking.
  • Swap olives for sun-dried tomatoes, roasted garlic, or feta.

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