Olive and Sun-Dried Tomato No-Knead Bread Recipe

The simple joy of freshly baked bread can bring a whole family together, and our Olive and Sun-Dried Tomato No-Knead Bread Recipe does just that. Infused with the bold flavors of Mediterranean cuisine, this hearty loaf is perfect for a picnic in the park or a cozy family dinner. The best part? It requires minimal effort, making it perfect for those who cherish making delicious memories in the kitchen without spending hours there. Let’s dive into the magic of making this delightful bread that’s crispy on the outside, yet soft and flavorful on the inside.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 8
• Skill Level: Easy

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water
• 1/2 cup pitted and sliced olives
• 1/3 cup chopped sun-dried tomatoes (drained if packed in oil)
• 1 tablespoon olive oil (optional)
• 1 tablespoon dried oregano (optional)

Instructions

1. In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well to ensure the ingredients are evenly distributed.
2. Add the warm water to the dry ingredients and stir until a shaggy dough forms. It will be quite sticky, but don’t worry—that’s perfect for no-knead bread.
3. Gently fold in the sliced olives and chopped sun-dried tomatoes until they are well distributed throughout the dough.
4. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough sit at room temperature for 12-18 hours. This long fermentation gives the bread its incredible flavor and airy texture.
5. After the dough has risen, preheat your oven to 450°F (232°C). Place a Dutch oven with its lid into the oven to heat along with it.
6. Once the oven is preheated, carefully remove the Dutch oven. Sprinkle a bit of flour on the countertop and gently shape the dough into a ball using floured hands.
7. If using, brush the dough with olive oil and sprinkle with dried oregano for extra flavor.
8. Place the dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
9. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread has a deep golden color and the crust is crispy.
10. Carefully remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

Helpful Tips

• If you’re new to bread making, don’t worry about the stickiness of the dough—it’s normal!
• For a twist, try adding a tablespoon of finely chopped fresh rosemary to the dough.
• If you don’t have a Dutch oven, use any oven-safe pot with a lid.

Storage Instructions

This bread can be stored in a bread box or wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, place it in an airtight container and freeze for up to 3 months. Simply thaw and warm it up before serving.

Pairings

Serve this delicious bread with a variety of complementary dishes such as a fresh green salad, a bowl of hearty minestrone soup, or a selection of cheeses and cured meats for a Mediterranean-inspired feast. And don’t forget to enjoy it with a glass of your favorite red wine!

At Zynahz, we believe in bringing joy and creativity into the kitchen, creating moments that families can cherish forever. Try this Olive and Sun-Dried Tomato No-Knead Bread Recipe and share your results with us. Don’t forget to share this recipe with friends and family, and explore more of our delightful recipes. Follow us on social media and sign up for our newsletter for the latest updates and inspirations. Happy cooking!