The Final No Knead Olive Bread Recipe

Remodel your kitchen into an artisan bakery with this No Knead Olive Bread recipe. With minimal effort you’ll be able to create a country loaf that’s golden, crunchy, and bursting with the briny goodness of olives.

The key? It’s all about making a high-hydration dough, which implies whereas working it, the dough might be sticky, however don’t let that scare you, it’s really an excellent signal. Better of all, you don’t must get your fingers messy or spend money on a stand mixer. Time does all of the exhausting work, permitting the dough to rise and the flavours to develop naturally.

What makes this bread further delicious is the combination of kalamata and inexperienced olives, which add a wide range of textures and a wealthy, briny Mediterranean taste. To realize that attractive golden crust and bakery-style end, bake this loaf in a Dutch oven. The enclosed warmth creates the best surroundings for the bread to rise fantastically and develop its signature crisp crust. It’s an up to date model of my authentic no-knead bread that went completely viral a number of years again. So if you happen to tried it and cherished it or haven’t but had an opportunity, now’s the time.

This bread is ideal to your subsequent feast, served on a charcuterie board, or loved with a drizzle of olive oil. And one of the best half? This recipe is so easy that even rookies to bread-making can’t mess it up. It’s foolproof, flavourful, and can fill your kitchen with essentially the most irresistible aroma because it bakes. Belief me, your company might be begging for the recipe, by no means guessing how easy it actually was to make!

For this recipe, we’re utilizing 00 flour, however all-purpose flour works simply as effectively if that’s what you will have available.

Watch The Final No Knead Olive Bread Recipe





This no-knead bread is really easy you can also make it in your sleep.

Vincenzo’s Tips about Making No Knead Olive Bread

The Olive Rule

Be happy to regulate the quantity of olives for this recipe. If you would like it extra daring and moorish, add extra! However if you happen to choose refined bursts, simply use fewer olives, it’s your name.

Cowl Sensible

If you happen to’d moderately keep away from plastic wrap, a dense kitchen towel or material will do the job of overlaying your dough simply as effectively, conserving it protected whereas it rests.

No Dutch oven?

A Dutch oven is right for baking bread because of its potential to retain warmth, however if you happen to don’t have one, you should utilize any massive oven-safe pot—simply guarantee there aren’t any plastic elements that would soften.

Flour is Your Pal

When folding the dough, it could really feel sticky. Sprinkle a lightweight dusting of flour in your work floor or fingers, however don’t overdo it—we would like the dough to remain mushy and pliable.

Cross Your Loaf, Actually

Reducing a cross or any easy design on the highest of your dough isn’t simply ornamental; furthermore, it permits the bread to broaden because it bakes and prevents it from bursting erratically within the oven.

Deal with With Care

When transferring your dough into the preheated Dutch oven, watch out—it’s extraordinarily sizzling! Take your time to keep away from burning your self.

Lid Off, Crust On

After half-hour of baking with the lid on, take away it to let the no knead bread’s crust crisp up fantastically. Be certain that to keep watch over it. As soon as the highest turns golden brown, it’s prepared.

Baking Paper Saves the Day

All the time line your pot with baking paper/ parchment paper. What’s extra, it helps the bread preserve its form, prevents sticking, and protects the underside from burning.

How you can Serve No Knead Olive Bread

Rigorously carry the bread and baking paper out of the Dutch oven, then peel away the paper to disclose your golden, crusty masterpiece. Slice the bread whereas it’s nonetheless heat, and drizzle a beneficiant splash of additional virgin olive oil over every slice. Serve it by itself, or use it as sandwich bread paired together with your favorite cheese and meat.

No Knead Olive Bread

Rustic, crusty, and crunchy on the surface, with an ethereal, spongy inside speckled with olives, this No Knead Olive Bread is a showstopper. There are many variations of this recipe on the market, however in my view, that is by far the simplest—simply six components and no costly mixing tools required. Good for vacation gatherings, served with soup, or paired with leftover meats, this bread is proof you can be a baker in your personal kitchen.

• Chopping-board

• knife

• 1 large-sized bowl

• Spatula or wood spoon

• Plastic wrap

• Baking Paper

• Material

• Dutch Oven

• 50 g / 1.7oz pitted Kalamata olives
• 100 g / 3.5zoz pitted inexperienced olives
• 400 g /14oz 00 flour
• 7 g / 0.2oz dry yeast
• 1 Tbsp of salt
• 300 ml / 1.2 cups of water

• Break the olives into small items utilizing your fingers or reduce them with a knife.

• In a big bowl, mix the flour, salt, and yeast. Combine utilizing your fingers, or with a wood spoon/spatula.

• Pour in half of the water and blend till mixed. Add the olives, then pour within the remaining water. Proceed mixing completely till no dry flour stays.

• Cowl the bowl with plastic wrap and let the dough relaxation at room temperature for six hours.

• After 6 hours, switch the bowl to the fridge and let the dough relaxation in a single day.

• The subsequent day, take away the dough from the bowl utilizing moist fingers and switch it to the counter or a wood chopping board.

• Moist your fingers once more and fold the dough a number of occasions. After folding, form the dough into a big ball and place it on a sheet of baking paper.

• Line a big bowl with a tea towel or material and place the dough (with the baking paper) inside. Cowl the bowl and let the dough relaxation for two hours.

• After the primary hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to warmth for not less than 1 hour.

• As soon as the dough has rested for two hours, fastidiously take away it from the bowl, conserving it on the baking paper. Use a knife to make a cross-cut on the highest of the dough.

• Switch the dough, together with the baking paper, into the preheated Dutch oven. Cowl it with the lid and bake for half-hour at 230°C (446°F).

• After half-hour, take away the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an extra 15–20 minutes, or till the crust is golden brown.





E ora si mangia, Vincenzo’s Plate…Take pleasure in!

Need to attempt one other no-knead bread recipe? Give my no-knead focaccia with grapes and rosemary a go—it’s as simple as it’s scrumptious!

If you happen to’ve acquired leftover kalamata olives, put them to good use in my spicy swordfish recipe! Filled with garlic, juicy tomatoes, and recent herbs, this Mediterranean-inspired dish is bursting with vibrant flavours

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