Absolutely! Here’s a simple, crusty, and flavorful No-Knead Olive Artisan Bread—perfect for beginners and pros alike. No stand mixer, no kneading, just time and a hot oven.
🫒 No-Knead Olive Artisan Bread
🧺 Ingredients:
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3 cups all-purpose or bread flour (plus extra for dusting)
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1 1/2 tsp salt
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1/2 tsp instant yeast (or active dry yeast)
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1 1/2 cups warm water (not hot; about 100–110°F / 38–43°C)
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1 cup pitted olives, roughly chopped (Kalamata, green, or mixed)
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Optional:
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1–2 tsp chopped rosemary or thyme
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1/4 tsp garlic powder or fresh minced garlic
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⏳ Method:
1. Mix the Dough (Takes 5 Minutes)
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In a large mixing bowl, combine flour, salt, and yeast.
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Stir in warm water until a shaggy, sticky dough forms (it will be loose).
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Fold in olives (and herbs/garlic if using).
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Cover with plastic wrap or a damp towel and let rise at room temperature for 12–18 hours (overnight is ideal).
2. Shape and Second Rise
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After the first rise, dough should be bubbly and doubled in size.
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Flour your hands and a work surface. Gently scrape out the dough and form a loose round ball—don’t knead it!
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Place the dough on a piece of parchment paper and let it rest for 30–60 minutes, covered with a towel.
3. Preheat the Oven
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About 30 minutes into the second rise, preheat your oven to 450°F (230°C).
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Place a Dutch oven (or heavy pot with lid) inside to heat up.
4. Bake
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Carefully remove the hot pot from the oven. Use parchment to lift and drop the dough into the pot.
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Cover and bake for 30 minutes.
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Remove the lid and bake an additional 10–15 minutes until golden brown and crusty.
5. Cool and Serve
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Lift bread out using parchment and cool on a wire rack for at least 30 minutes before slicing.
🍽️ Serving Ideas:
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Dip in olive oil + balsamic vinegar
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Serve with cheese and cured meats
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Make epic sandwiches or toast with it