Homemade No-Knead Olive Bread Recipe
User Reviews
4.9
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Prep Time
18 hrs
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Cook Time
50 mins
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Total Time
18 hrs 50 mins
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Servings
8 slices (1 Loaf)
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Calories
195 kcal
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Course
Bread
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Cuisine
Mediterranean
Homemade No-Knead Olive Bread Recipe
Description
Combining bread flour with a small amount of dry yeast and kosher salt, this recipe calls for lukewarm water to hydrate the dough. Kalamata olives, carefully drained and chopped, are stirred into the sticky dough, which then rests uncovered or covered with a towel in a warm area for 18 to 24 hours. This extended fermentation allows gluten development without kneading.
The olives bring bursts of briny flavor and texture variation throughout the bread. The final dough is handled gently and baked to produce a loaf with a chewy crumb and crisp crust without complicated preparation.
This bread is great sliced for sandwiches or served alongside meals needing a flavored artisan loaf. Adjust salt carefully depending on olive saltiness by soaking if needed.
After baking and cooling, the loaf can be kept at room temperature covered with a towel for up to a day. For longer storage, freeze whole or sliced, ensuring it is in airtight packaging to avoid freezer burn. Slices can be toasted directly from frozen, while a whole loaf should thaw overnight in the refrigerator before use.
Ingredients
- 3 cups bread flour (360 gr. )
- ¼ teaspoon active dry yeast
- 2 teaspoons kosher salt*
- 1 ⅓ cup water 316 ml, lukewarm (100-110 F degrees
- 1 cup kalamata olive drained well, chopped
Instructions
- Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
- Pour in 1 ⅓ cups (316 ml.) lukewarm water.
- Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
- Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don’t be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
- Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
- Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
- Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
- When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
- At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.
Notes
- Use Diamond Kosher Salt; if using Morton kosher or table salt, reduce the salt amount by half.
- Drain olives thoroughly and adjust saltiness by soaking in water if they are too salty before adding to dough.
- Store the bread at room temperature covered with a towel; consume within a day for best quality.
- You can freeze the whole loaf or sliced bread once cooled, wrapped airtight to prevent freezer burn.
- To reheat, toast slices directly from frozen or thaw the whole loaf in the fridge overnight before warm up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices (1 Loaf)
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 845mg | 35% |
| Potassium | 54mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 66IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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