No-Knead Olive Bread
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
236 kcal
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Cuisine
Mediterranean
No-Knead Olive Bread
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A simple, hands-off recipe for a crusty, golden bread infused with kalamata and green olives. Mix, rise, and bake for a delicious loaf that’s perfect with any meal.
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Ingredients
- 3 cups all-purpose flour
- 1½ cup warm water 105-115 degrees F
- 1 tsp kosher salt
- 1/2 tsp granulated sugar
- 1 tsp instant yeast
- ⅔ cup kalamata olives chopped
- ⅔ cup green olives chopped
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Instructions
- In a large bowl mix the all-purpose flour, instant yeast, sugar and salt. Mix in the chopped olives. Add the water and mix using a large spoon. The dough will be wet and tacky, that’s how it should be.
- Cover the bowl with plastic wrap and a towel. Place it in a draft-free space such as an off oven for 6 to 8 hours (overnight).
- After resting time, you'll see that the dough has risen and it feels quite shaggy. Gently transfer it to a floured surface and shape it into a ball, making sure the bottom of the dough is intact.
- Place the dough on a piece of parchment paper. Lightly top with some flour, cover with a kitchen towel and let it sit at room temperature for 1 hour.
- Place a 6 to 8-quart Dutch oven with a lid in the oven, and preheat to 450 degrees F. Once the dough has rested for one hour and the oven is heated, remove the pot very carefully and take the lid off using oven mitts.
- Lift the parchment paper with the dough on it and place it in the Dutch oven. Place the lid back on, and place the pot back in the oven. Bake for 30 minutes.
- After 30 minutes, remove the lid to expose the bread. It should have risen and look quite pale. Bake uncovered for another 20 to 25 minutes until the loaf is golden brown.
- Let the loaf cool for 20 to 30 minutes before slicing.
Notes
- Use a Digital Thermometer for Water Temperature: Ensuring your water is at the right temperature (105-115°F or 40-46°C) is crucial for activating the yeast without killing it. A digital thermometer can help you achieve the perfect temperature consistently.
- Don’t Overmix the Dough: For a light and airy texture, mix the dough until just combined. Overmixing can develop too much gluten and result in a denser bread. The dough should be sticky and shaggy, not smooth.
- Preheat the Dutch Oven Thoroughly: Preheating your Dutch oven ensures that the bread starts baking at the right temperature, which contributes to a crispy crust and proper oven spring.
- Be Careful with Flour During Shaping: Use just enough flour to prevent sticking when shaping the dough. Adding too much flour can make the bread dry and affect the texture.
- Let the Bread Cool Completely: Allow the bread to cool on a wire rack before slicing. This helps set the crumb and prevents the bread from becoming gummy.
- Dough Texture: The dough will be wet and tacky; this is normal and helps create a moist, airy bread.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
5mg
(2%)
Sodium
661mg
(28%)
Potassium
143mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
163IU
(3%)
Vitamin C
0.01mg
(0%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 661mg | 28% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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