The Ultimate No Knead Olive Bread Recipe

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives offer a richer flavor while canned olives are more budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

Pour 400 g of flour into a bowl.

Add 1 tablespoon of salt and 7 g of dry yeast, and mix the dry ingredients.

Add half of the 300 ml water to activate the yeast, then add the olives and the remaining water.

Mix until there is no flour visible, about 1 minute.

Cover the bowl with plastic wrap and let it rise at room temperature for 6 hours.

After 6 hours, place the dough in the fridge overnight.

The next day, take the dough out of the fridge and note its growth.

Wet your hands and gently reinforce the dough by folding it a few times.

Sprinkle a little flour on a surface and shape the dough into a ball.

Place the dough on baking paper and let it rest for 2 hours.

Preheat the oven to 230°C (450°F) with a cast iron Dutch oven inside for 1 hour.

After 1 hour, score the top of the dough with a cross.

Transfer the dough with the baking paper into the hot Dutch oven and cover with the lid.

Bake for 30 minutes with the lid on.

Remove the lid and bake for an additional 15-20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens