The Ultimate No Knead Olive Bread Recipe
Transform your kitchen into an artisan bakery with this No Knead Olive Bread recipe. With minimal effort you can create a rustic loaf that’s golden, crunchy, and bursting with the briny goodness of olives.
The secret? It’s all about creating a high-hydration dough, which means while working it, the dough will be sticky, but don’t let that scare you, it’s actually a good sign. Best of all, you don’t need to get your hands messy or invest in a stand mixer. Time does all the hard work, allowing the dough to rise and the flavours to develop naturally.
What makes this bread extra scrumptious is the mix of kalamata and green olives, which add a variety of textures and a rich, briny Mediterranean flavor. To achieve that gorgeous golden crust and bakery-style finish, bake this loaf in a Dutch oven. The enclosed heat creates the ideal environment for the bread to rise beautifully and develop its signature crisp crust. It’s an updated version of my original no-knead bread that went absolutely viral a few years back. So if you tried it and loved it or haven’t yet had a chance, now is the time.
This bread is perfect for your next dinner party, served on a charcuterie board, or enjoyed with a drizzle of olive oil. And the best part? This recipe is so simple that even beginners to bread-making can’t mess it up. It’s foolproof, flavourful, and will fill your kitchen with the most irresistible aroma as it bakes. Trust me, your guests will be begging for the recipe, never guessing how effortless it really was to make!
For this recipe, we’re using 00 flour, but all-purpose flour works just as well if that’s what you have on hand.
Watch The Ultimate No Knead Olive Bread Recipe
This no-knead bread is so easy you can make it in your sleep.
Vincenzo’s Tips on Making No Knead Olive Bread
The Olive Rule
Feel free to adjust the amount of olives for this recipe. If you want it more bold and moorish, add more! But if you prefer subtle bursts, just use fewer olives, it’s your call.
Cover Smart
If you’d rather avoid plastic wrap, a dense kitchen towel or cloth will do the job of covering your dough just as well, keeping it protected while it rests.
No Dutch oven?
A Dutch oven is ideal for baking bread thanks to its ability to retain heat, but if you don’t have one, you can use any large oven-safe pot—just ensure there are no plastic components that could melt.
Flour is Your Friend
When folding the dough, it may feel sticky. Sprinkle a light dusting of flour on your work surface or hands, but don’t overdo it—we want the dough to stay soft and pliable.
Cross Your Loaf, Literally
Cutting a cross or any simple design on the top of your dough isn’t just decorative; moreover, it allows the bread to expand as it bakes and prevents it from bursting unevenly in the oven.
Handle With Care
When transferring your dough into the preheated Dutch oven, be careful—it’s extremely hot! Take your time to avoid burning yourself.
Lid Off, Crust On
After 30 minutes of baking with the lid on, remove it to let the no knead bread’s crust crisp up beautifully. Make sure to keep an eye on it. Once the top turns golden brown, it’s ready.
Baking Paper Saves the Day
Always line your pot with baking paper/ parchment paper. What’s more, it helps the bread keep its shape, prevents sticking, and protects the bottom from burning.
How to Serve No Knead Olive Bread
Carefully lift the bread and baking paper out of the Dutch oven, then peel away the paper to reveal your golden, crusty masterpiece. Slice the bread while it’s still warm, and drizzle a generous splash of extra virgin olive oil over each slice. Serve it on its own, or use it as sandwich bread paired with your favourite cheese and meat.
No Knead Olive Bread
Print Recipe
Equipment
- Chopping-board
- knife
- 1 large-sized bowl
- Spatula or wooden spoon
- Plastic wrap
- Baking Paper
- Cloth
- Dutch Oven
Ingredients
- 50 g / 1.7oz pitted Kalamata olives
- 100 g / 3.5zoz pitted green olives
- 400 g /14oz 00 flour
- 7 g / 0.2oz dry yeast
- 1 Tbsp of salt
- 300 ml / 1.2 cups of water
Instructions
- Break the olives into small pieces using your hands or cut them with a knife.
- In a large bowl, combine the flour, salt, and yeast. Mix using your hands, or with a wooden spoon/spatula.
- Pour in half of the water and mix until combined. Add the olives, then pour in the remaining water. Continue mixing thoroughly until no dry flour remains.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
- After 6 hours, transfer the bowl to the fridge and let the dough rest overnight.
- The next day, remove the dough from the bowl using wet hands and transfer it to the counter or a wooden chopping board.
- Wet your hands again and fold the dough several times. After folding, shape the dough into a large ball and place it on a sheet of baking paper.
- Line a large bowl with a tea towel or cloth and place the dough (with the baking paper) inside. Cover the bowl and let the dough rest for 2 hours.
- After the first hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to heat for at least 1 hour.
- Once the dough has rested for 2 hours, carefully remove it from the bowl, keeping it on the baking paper. Use a knife to make a cross-cut on the top of the dough.
- Transfer the dough, along with the baking paper, into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes at 230°C (446°F).
- After 30 minutes, remove the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an additional 15–20 minutes, or until the crust is golden brown.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Want to try another no-knead bread recipe? Give my no-knead focaccia with grapes and rosemary a go—it’s as easy as it is delicious!
If you’ve got leftover kalamata olives, put them to good use in my spicy swordfish recipe! Packed with garlic, juicy tomatoes, and fresh herbs, this Mediterranean-inspired dish is bursting with vibrant flavours
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