If you’re looking for a delicious and simple bread recipe, this Easy No-Knead Olive Bread is perfect for you! With its rich flavor and crunchy crust, it’s an ideal addition to any meal. This bread requires minimal effort, thanks to the no-knead method, making it great for both beginner and experienced bakers.
Why Make This Recipe
This Easy No-Knead Olive Bread is not just easy to make, but it also brings a unique taste to your table. The addition of olives adds a savory twist, making it a great choice for sandwiches, alongside soups, or just enjoyed with a smear of butter. Plus, the dough resting time in the refrigerator enhances the flavor and texture of the bread. You’ll love the aroma that fills your kitchen as this bread bakes!
How to Make Easy No-Knead Olive Bread
Ingredients:
- 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoons instant or active dry yeast
- 2 teaspoons coarse salt (see note)
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons garlic powder
- 1 heaping cup (about 135g) roughly chopped olives
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
- Optional: cornmeal for dusting pan
Directions:
- In a large un-greased mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together.
- Using a silicone spatula or wooden spoon, mix in the olives.
- Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. Use your hands if needed to combine the ingredients. The dough will be sticky. Shape it into a ball in the bowl as best you can.
- Cover the dough tightly with plastic wrap or aluminum foil and set it on the counter at room temperature for 2-3 hours. The dough will nearly double in size and have many air bubbles.
- For the best flavor, refrigerate the dough for at least 12 hours and up to 3 days. The dough will puff up during this time, but may deflate after 2 days. That’s okay!
- Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the dough onto a floured work surface and shape into a ball using generously floured hands. Transfer to the prepared baking sheet. Loosely cover and let it rest for 45 minutes.
- Preheat the oven to 425°F (218°C) during this time.
- When ready to bake, score the dough with a sharp knife or bread lame, making a shallow cut about 1/2 inch deep.
- Optional for a crispier crust: Place a shallow metal or cast iron baking pan on the bottom oven rack. Carefully pour 3-4 cups of boiling water into it. Place the scored dough on a higher rack and quickly close the oven.
- Bake for 35-40 minutes or until the crust is golden brown. Tap the loaf lightly; if it sounds hollow, it’s done. It’s ready when the center reads 195°F (90°C) on an instant-read thermometer.
- Remove the bread and let it cool for 10-20 minutes before slicing. Store leftovers at room temperature for up to 3 days or in the refrigerator for up to 1 week.
How to Serve Easy No-Knead Olive Bread
This bread is fantastic served warm, straight from the oven. You can enjoy it sliced with butter, paired with soups or salads, or even used for making sandwiches. Feel free to slice it thick or thin, depending on your preference!
How to Store Easy No-Knead Olive Bread
Store your olive bread loosely covered at room temperature for up to 3 days to keep it fresh. If you want it to last longer, you can refrigerate it for up to 1 week. Just be sure to let it come to room temperature before serving or warm it gently in the oven.
Tips to Make Easy No-Knead Olive Bread
- Use good-quality olives for the best flavor.
- Adjust the amount of garlic powder and oregano according to your taste preferences.
- If the dough is too sticky, add a little more flour while shaping it.
- Don’t rush the rise time; it’s crucial for flavor and texture.
Variation
You can customize this bread by adding different herbs, cheeses, or other ingredients like sun-dried tomatoes or nuts. Experiment with your favorite flavors to make it your own!
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can substitute all-purpose flour, but the texture might be slightly different. Bread flour generally produces a chewier loaf.
Q: How long does the dough need to rise?
A: The initial rise takes about 2-3 hours at room temperature. For better flavor, refrigerating it for at least 12 hours is recommended.
Q: Can I freeze the bread?
A: Yes, you can freeze the baked bread. Wrap it tightly in plastic wrap and aluminum foil, and it should last for up to 3 months. Allow it to thaw at room temperature before consuming.
Now you have everything to make this delicious Easy No-Knead Olive Bread! Enjoy your baking!
Easy No-Knead Olive Bread
Ingredients
Dough Ingredients
- 3 1/4 cups bread flour (spooned & leveled) Plus more as needed for shaping and pan
- 2 teaspoons instant or active dry yeast
- 2 teaspoons coarse salt (see note)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 heaping cup roughly chopped olives (about 135g)
- 1 1/2 cups water (close to room temperature at about 70°F or 21°C)
- Cornmeal as needed Cornmeal for dusting pan Optional
Instructions
Preparation
- In a large un-greased mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together.
- Using a silicone spatula or wooden spoon, mix in the olives.
- Pour in the water and gently mix together until all the flour is moistened. The dough will be sticky.
- Shape the dough into a ball in the bowl as best you can. Cover tightly with plastic wrap or aluminum foil and let it rise at room temperature for 2-3 hours.
- For the best flavor, refrigerate the dough for at least 12 hours and up to 3 days.
Baking
- Lightly dust a large nonstick baking sheet with flour and/or cornmeal.
- Turn the dough onto a floured work surface and shape into a ball using generously floured hands. Transfer to the prepared baking sheet.
- Loosely cover and let it rest for 45 minutes. Preheat the oven to 425°F (218°C).
- Score the dough with a sharp knife or bread lame, making a shallow cut about 1/2 inch deep.
- For a crispier crust, place a shallow metal or cast iron baking pan on the bottom oven rack and carefully pour in 3-4 cups of boiling water.
- Bake for 35-40 minutes or until the crust is golden brown and the center reads 195°F (90°C) on an instant-read thermometer.
- Remove the bread and let it cool for 10-20 minutes before slicing.
