No-Knead Olive Bread Recipe

There’s something magical about the aroma of fresh bread baking in the oven. Our No-Knead Olive Bread Recipe is the ultimate treat for family gatherings or a cozy evening at home. This recipe marries simplicity and flavor with its use of luscious olives, creating a loaf that’s as delightful to make as it is to eat. Whether served with a hearty soup, a Mediterranean spread, or simply dipped in olive oil, this bread is perfect for any occasion. The no-knead technique is a game-changer, making this artisan-style bread accessible even for novice bakers. Imagine breaking open a loaf to reveal the speckled green and black olives, each bite a burst of briny goodness. Let’s bring the family together and create something beautiful and delicious.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus overnight rise)
• Servings: 1 loaf (about 8 slices)
• Skill Level: Easy

Ingredients

• 3 cups all-purpose flour
• 1 ¼ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups water, at room temperature
• 1 cup mixed olives, pitted and roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano (optional)

Instructions

1. In a large bowl, whisk together the flour, salt, and instant yeast.
2. Add the water and stir until a sticky dough forms.
3. Fold in the chopped olives and olive oil until evenly distributed.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours. It should be bubbly and doubled in size.
5. Lightly flour a surface and gently turn the dough onto it. Using floured hands or a bench scraper, fold the dough over on itself a few times to shape it into a rough ball. Be careful not to overwork the dough.
6. Place the dough onto a piece of parchment paper, smoothing it into a round shape. Cover it loosely with a towel and let it rise for about 2 hours.
7. Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy-lidded pot in the oven while it preheats.
8. Carefully remove the hot pot from the oven and, using the parchment paper, lower the dough into the pot. Cover with the lid and bake for 30 minutes.
9. Remove the lid and bake for another 10-15 minutes, or until the top is golden brown and crusty.
10. Transfer the bread to a wire rack and let it cool completely before slicing.

Helpful Tips

• For a quicker rise, you can let the dough rise in a warm place for about 6 hours, though the flavor develops better with a longer rise.
• Experiment with different types of olives and herbs for varied flavor profiles.

Storage Instructions

• Store the bread in a paper bag at room temperature for up to 2 days, or freeze it for up to 3 months.

Ingredient Substitutions

• For a gluten-free version, use a 1:1 gluten-free flour blend.

Pairings

• Serve with a platter of cheeses, cured meats, and pickles.
• Pairs beautifully with a simple bowl of olive oil and balsamic vinegar for dipping.

At Zynahz, we believe in the joy of creating delicious moments that bring families together. This No-Knead Olive Bread is a testament to how simple ingredients can create something truly special. We hope you’ll try this recipe and share your delightful creations with us. Whether for a family dinner or a gathering with friends, this bread is sure to impress. Don’t forget to explore more of our recipes, follow us on social media, and sign up for our newsletter for more culinary inspiration. Happy baking!