No-Knead Olive Artisan Bread is a simple and delicious way to create bakery-style bread at home with minimal effort. The beauty of no-knead bread lies in its simplicity—mixing ingredients together, allowing the dough to rest and rise, and then baking. This version, with the addition of olives, gives the bread a savory flavor and adds a wonderful texture.
Here’s how to make No-Knead Olive Artisan Bread:
No-Knead Olive Artisan Bread Recipe
Ingredients:
- 3 cups all-purpose flour (you can also use bread flour for a chewier texture)
- 1 1/2 tsp salt
- 1/4 tsp active dry yeast (or instant yeast)
- 1 1/2 cups warm water (about 110°F/45°C)
- 1 tbsp olive oil (for extra richness, optional)
- 1 cup pitted olives, roughly chopped (green or black olives, or a mix)
- Optional: 1 tsp dried rosemary or thyme (for extra flavor)
- Cornmeal or flour for dusting the dough
Instructions:
1. Mix the Dough:
- In a large mixing bowl, combine the flour, salt, and yeast. Mix to combine.
- Add the warm water and olive oil (if using). Stir with a wooden spoon or your hands until the dough starts to come together. The dough will be sticky and shaggy, which is normal for no-knead bread.
- Add the chopped olives and any herbs (like rosemary or thyme) to the dough. Stir them in, distributing them evenly throughout the dough.
- Cover the bowl with a clean towel or plastic wrap, and let the dough rest at room temperature for 12-18 hours (overnight works well). The dough will rise and become bubbly and slightly domed.
2. Shape the Dough:
- After the dough has rested, it will have a slightly sticky, airy texture with visible air pockets. Gently turn it out onto a floured surface or parchment paper.
- Lightly flour your hands and fold the dough over itself a couple of times to shape it into a rough ball. Be gentle to maintain the air bubbles.
- Dust the top of the dough with a little flour, cover it with a towel, and let it rise for about 1-2 hours, until it’s puffed up and slightly more voluminous.
3. Preheat the Oven:
- About 30 minutes before baking, place a Dutch oven (or heavy oven-safe pot with a lid) in the oven. Preheat the oven to 475°F (245°C).
4. Bake the Bread:
- Once the dough has risen, carefully remove the preheated Dutch oven from the oven. Take the lid off and place the dough (with the parchment paper, if using) directly into the pot.
- Cover the pot with the lid and bake for 30 minutes. This helps create steam, which gives the bread a crusty exterior.
- After 30 minutes, remove the lid and continue baking for another 10-15 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Once done, remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
Tips for Perfect No-Knead Olive Bread:
- Olives: You can use any type of olives you like—green, black, Kalamata, or a mix. Just make sure they’re pitted and chopped. If you want a stronger olive flavor, you can increase the amount of olives to 1 1/2 cups.
- Dough Consistency: No-knead bread dough will be sticky, and that’s completely normal. Resist the urge to add too much flour. You want it to stay wet for that beautiful, airy texture.
- Herbs: If you love savory breads, adding fresh or dried rosemary, thyme, or oregano will complement the olives beautifully. You can also add garlic for an extra layer of flavor.
- Dutch Oven: If you don’t have a Dutch oven, you can use a heavy baking dish with a lid or a cast-iron skillet covered with foil. Just make sure it’s oven-safe and can hold the heat well.
- No Preheat Pot?: If you don’t want to use a preheated Dutch oven, you can bake the bread directly on a baking stone or a baking sheet, though you may not get the same perfect crust.
Serving Suggestions:
- As-is: This bread is absolutely delicious on its own—crusty on the outside, soft on the inside, with savory olive flavor throughout. Serve with some olive oil and balsamic vinegar for dipping.
- Sandwiches: Use it for hearty sandwiches, like roast beef, turkey, or cheese. The crust and the olives add great texture and flavor.
- Bread with Soup: Pair it with a bowl of soup, such as tomato soup, minestrone, or gazpacho.
- Appetizers: Serve this as a part of a charcuterie board or with bruschetta as a starter for your next meal.
This No-Knead Olive Artisan Bread is a game-changer—so easy to make, with no kneading required, and the perfect balance of flavors. The olives add a savory depth, and the long rise time creates the ideal airy texture. Enjoy it fresh out of the oven or toasted for an added crunch!