Olive Bread - No Knead Recipe - Jessica in the Kitchen

Overhead view of olive bread on wire rack with two slices

Olive Bread - No Knead Recipe

This crusty no-knead olive bread recipe is perfect for beginning bakers, but seasoned pros will love it too. Easy and delicious!

Course Breads

Cuisine American

Prep Time 15

Cook Time 1 5

Rising Time 2

Total Time 3 20

Servings slices

Calories 179

Author Jessica Hylton

Ingredients

4 ¾ cups all purpose flour 570g + some extra for flouring
2 ¼ teaspoons instant yeast about 1 packet (7g)
2 teaspoons sea salt 12g
2 cups very warm water about 120°F/48°C (472 ml)
2 teaspoons maple syrup, agave or granulated sugar 13.5g
1 teaspoon olive oil or any oil 4.4g
1 cup pimento olives cut in half or chopped

Instructions

In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and add the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. Add in the olives and stir again to incorporate throughout. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.
Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.
In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450°F/230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack).
After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.
Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle. You can use a very sharp knife to slit a line in the bread along the top to help with a design.
When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.
Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you're using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don't burn. I love mine golden brown.
Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.
Completely cool, then slice, serve and enjoy! If you can't wait, cool it for at least 30 minutes!

Notes

Dutch oven options: This is the dutch oven I use - a white Le Creuset 5.5 QT Enameled Cast-Iron Round French (Dutch) Oven. It is my baby! I also absolutely adore the Lodge version which is a lot more afforable.

To store: Once cooled, wrap the olive bread tightly in plastic wrap or store it in an airtight container at room temperature. It should last for about 2 to 3 days. Once your bread goes stale, you can cube it and toss it with oil and toast it in the oven for homemade croutons.

To freeze: For longer storage, you can freeze your olive bread. Wrap it in foil, then place it in a freezer bag and freeze for up to 3 months. When you're ready to enjoy it, let it thaw at room temperature then reheat in the oven for a few minutes to restore its crispy crust.

Nutrition

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