No knead olive bread

This no knead mediterranean olive bread is a great bread recipe iff you don’t have a mixer for kneading bread. All you need are a few basic pantry ingredients, a mixing and a Duch oven pot. Just stir together the dough with a wooden spoon, no special bread baking skills or equipment needed!

Another of my favourite no knead bread is this Mulitseed No Knead Dutch Oven Breador this Easy Dutch Oven Cranberry Walnut Bread.

Ingredients

To make this easy no knead olive bread, all you need are a few basic ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Luke warm water, the water should be warm, but not hot to the touch or it will kill the yeast. Around 40C or 110F is a good temperature. Just a little warmer than the body temperature.
• Active dry yeast, make sure it is fresh and not expired or the bread will not rise.
• Sugar, helps activate the yeast.
• Bread flour, use a good quality flour. I prefer to weigh the flour when I am baking, that will give the most accurate amount.
• Salt, this bread needs salt to bring out the flavours, regular table salt works great.
• Dried rosemary, or fresh chopped rosemary.
• Dried oregano, or fresh chopped oregano.
• Garlic powder, for a hint of garlic that goes so well with the olive and rosemary flavor.
• Olives of choice, pitted, roughly chopped and patted dry. I used a mixture of olives in this bread, use your favorite.

See recipe card for quantities.

Instructions

This no knead olive rosemary bread is really easy to make, just stir the dough together and follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

Step 1: In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit for 10 minutes.

Step 2: Stir in the flour and salt and with a spoon. The dough will be loose and sticky.

Step 7: Ones the bread is baked, take it out of the dutch oven and let the bread cool down for about 30 minutes before you slice it. 

Hint: For a great crispy crust, make sure the Duch oven is really hot before baking this no knead rosemary bread.

Substitutions

• No duch oven pot? – You can still bake this olive rosemary bread, if you have a cast iron skillet, use that in the same way. You can use a cast iron pan, preheat it and then place the bread on it. cover the bread with an oven safe pyrex bowl, enamel, or ceramic bowl. 
• Nuts – For a little crunch, add in some roughly chopped nuts like walnuts or pecans to your bread.
• Herbs – This kalamata olives bread has some dried rosemary and oregano that complements the flavor of the olives. You can also omit the herbs or use fresh chopped herbs.
• Flour – For the fluffiest bread, I recommended using bread flour.

For another great dutch oven bread recipe, try this Cranberry Walnut Bread.

Equipment

This kalamata olive bread is baked in a dutch oven. You can also use and cast iron pan to create a crisp crust and a soft and fluffy centre.

Storage

This olive bread tastes best the same day it is baked, like all breads. It can be stored for up to 4 days in an airtight container or plastic bag. I like to slice any leftovers before storing and then pop them in the toaster. 

This no knead olive artisan bread also freezes well. Use a plastic bag that’s freezer friendly, try to remove as much air as possible before sealing the bag well. Freeze for up to 3 months. Let the bread defrost in room temperature before serving.

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Print

No knead olive bread

Prep Time

15 mins

Total Time

2 hrs 15 mins

 

This No knead olive bread is easy to make and studded with olives and a hint of rosemary and garlic. It has a crispy crust and a soft and moist interior and it is really easy to make.

Author: Helena

Ingredients

• 1 ½ cups (340g) warm water
• 2 ¼ teaspoon (7g) dry yeast
• 1 tablespoon sugar
• 3 ½ cups (450g) bread flour and more for dusting
• 1 teaspoon salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 cup olives, pitted, roughly chopped and patted dry

Instructions

1. In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, salt and spices with a spoon. The dough will be loose and sticky. Fold in the olives and then cover the bowl with plastic wrap and let it rise for about an hour or until double in size.
2. After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
3. Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.

4. Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel and let rise for 30 minutes until the Dutch oven is hot.

5. Carefully take out the Dutch oven, it will be very hot! 
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.

6. Let the bread cool down for about 30 minutes before you slice it.

Recipe Notes

Best eaten fresh baked, but keeps for about 4 days. Slice and freeze the leftovers so you can enjoy for longer.
Enjoy