No-Knead Olive Bread Recipe

If you love artisan bread, try Vincenzo’s Plate‘ no-knead olive bread recipe. It’s incredibly delicious and easy to make. I’ve tried many artisan breads but never encountered one with olives. This one is so crunchy and bursting with delicious briny flavors. It truly is the perfect bread for olive lovers.

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Making bread can be a workout if you don’t have a stand mixer and have to knead the dough by hand. But, don’t worry–this recipe doesn’t require kneading. Even beginners can easily master making it. As I mentioned earlier, this recipe is easy, but it does take a lot of time to prepare, so keep that in mind. The wait will be worth it once you taste a slice.

Serve it with this delicious Restaurant Style Bread Dip.

Easy No-Knead Olive Bread Ingredients

• 1.7 oz pitted Kalamata olives
• 3.5 oz pitted green olives
• 14 oz flour
• 0.2 oz dry yeast
• 1 tablespoon of salt
• 1.2 cups of water

How to Make Olive Bread

Step 1:

Cut the olives into small pieces using a knife.

Step 2:

In a large bowl, add flour, salt, and yeast. Mix well.

Step 3:

Pour half of the water into the flour mixture and mix until well combined. Add the chopped olives and the remaining water. Continue mixing until there are no white spots.

Step 4:

Cover the bowl with a plastic wrap and place at room temperature. Let it rest for about 6 hours.

Step 5:

After 6 hours, transfer the bowl to the fridge and chill overnight.

Step 6:

The following day, wet your hands and remove the dough from the bowl. Transfer it to your work surface or wooden chopping board.

Step 7:

Wet your hands again and fold the dough a few times. Next, form it into a large ball, then place it on a baking sheet lined with baking paper.

Step 8:

Place the dough with the baking paper inside a large bowl lined with a tea towel or cloth. Cover the bowl, then let it rest for about 2 hours.

Step 9:

Once the first hour has passed, preheat your oven to 446F fan-forced. Place an empty Dutch oven inside to heat it for at least an hour.

Step 10:

After the second hour has passed, carefully remove the dough from the bowl, but keep it on the baking paper. Make a cross-cut on top of the dough using a knife.

Carefully transfer it along with the baking paper into the preheated Dutch oven. Place the lid and bake it for about 30 minutes at 446F.

Once the 30 minutes have passed, remove the lid, and bake uncovered for about 15 to 20 minutes.

No-Knead Olive Bread Recipe