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Slices of no knead olive bread on a cutting boats with a bowl of olives.
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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