Easy No-Knead Olive Bread
A delicious and simple no-knead bread recipe with a rich flavor and crunchy crust, perfect for any meal.
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.
Notes
Store leftovers at room temperature for up to 3 days or refrigerate for up to 1 week. Use good-quality olives for the best flavor. Adjust seasoning to taste.