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olive bread sliced on a cutting board with butter on a piece of the bread.
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No-Knead Olive Bread

This No Knead Olive Bread Recipe is SO easy to make! It has crispy crust and tender crumb and is loaded with olives and fresh herbs!
Prep Time1 hour
Cook Time50 minutes
Rising Time12 hours
Course: Anytime, Bread, Breakfast
Cuisine: American
Servings: 10
Calories: 190kcal
Author: Britney

Equipment

  • 5 or 7 Quart Dutch Oven
  • Large Mixing Bowl
  • Danish Dough Whisk (optional)

Ingredients

  • 4 cups Bread Flour
  • 1 tsp Active Dry Yeast
  • 1 ½ cups Water
  • 1 tsp Honey
  • 2 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tbsp Fresh Rosemary (chopped)
  • 1 cup Kalamata Olives (chopped)
US Customary - Metric

Instructions

  • Combine warm water (water temperature should be about 105-110 degrees F), honey, and active dry yeast in a large bowl. Gently whisk together and allow the yeast to become foamy and bubbly, about 5-10 minutes. 
  • Add bread flour and gently mix together with your hands or a danish dough whisk until a shaggy dough forms. Cover with a clean kitchen towel and let the dough rest for 1 hour.
  •  Sprinkle garlic powder, chopped olives, kosher salt, and chopped rosemary on top of the dough. Press the add-ins into the dough and mix everything together until fully incorporated (you can use your hands or a wooden spoon for this). Cover with plastic wrap and let the dough rise on the counter for about 10-12 hours. 
  • The next morning, the dough should look very bubbly. Gently remove the dough from the bowl onto a well floured surface. Begin stretching and folding the dough - simply grab on piece of the dough and stretch it upward until a flap forms - about 6-inches. Place that flap across the other side of the dough to create a bit of an envelope. Grab another side of the dough, stretch it up, and place it on top of the first flap. Repeat this four times. (It should begin to form a tight ball shape loaf)
  • Place the loaf seam side down onto a piece of parchment paper. Preheat the oven to 450 degrees F. Place a cast iron dutch oven into the the preheated oven for 30 minutes. 
  • Use a bread lame or a sharp knife to make about 3 2-inch slits down the center of the bread. Remove the dutch oven from the oven and carefully place the bread and the parchment paper into the preheated dutch oven and cover with the lid.
  • Bake for 30 minutes, the remove the lid and continue to bake for another 20-30 minutes, until the top is golden brown. You can also use an instant-read thermometer to check for doneness. It should read between 205-210 degrees F. Let the bread cool on a wire rack for at least 1 hour before cutting into it! 

Nutrition

Calories: 190kcal | Carbohydrates: 40g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 678mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.1mg