Mastering No-Knead Olive Bread: An Easy Recipe for Flavorful, Crusty Homemade Loaves
There’s an undeniable magic in a freshly baked loaf of bread, especially when it boasts a crispy crust and a tender, airy interior. This no-knead olive bread recipe takes that simple pleasure to the next level, making it not just achievable for complete beginner bakers but also a beloved staple for seasoned pros seeking delightful simplicity. The addition of briny, flavorful olives infuses every slice with an irresistible savory punch, transforming a classic into a true showstopper. Prepare to impress everyone with your seemingly effortless baking prowess!
The original no-knead bread recipe, often baked in a Dutch oven, is a marvel of simplicity and deliciousness. While it’s hard to improve upon such a perfect foundation, occasionally, I love to introduce mix-ins that elevate the experience. This olive bread maintains the beloved crunchy outside and soft, airy crumb of the original, but these textures are now beautifully complemented by the rich, salty bursts of olives. Each bite offers a satisfying contrast that will have you reaching for another slice.
This versatile olive bread is destined to be a hit in countless ways. Serve it simply with a high-quality extra-virgin olive oil for dipping, allowing its robust flavors to shine. Or, transform it into the ideal foundation for gourmet sandwiches, adding an extra layer of Mediterranean taste to your meal. The crust develops a gorgeous golden-brown hue as it bakes, providing a satisfying crunch that beautifully contrasts with the soft, olive-studded bread within. This is truly a recipe you’ll find yourself making time and time again, bringing a touch of artisanal bakery quality right into your home kitchen.
Curious about common baking questions? (Wondering Is Yeast Vegan? Or Is Bread Vegan? I have answers to help you navigate your baking journey!)
Why You’ll Love This Easy Olive Bread Recipe
- Effortless No-Knead Process. Say goodbye to strenuous kneading and sticky hands! This recipe simplifies bread making, making it accessible and enjoyable for even the most hesitant first-time bakers. It’s truly a game-changer for anyone looking to bake homemade bread without the fuss.
- Perfect for Sharing and Impressing. There’s something uniquely satisfying about sharing a warm, homemade loaf. This olive bread is designed to be enjoyed with friends and family, and its impressive appearance and delightful flavor will undoubtedly make everyone think you’re a master baker. Get ready for compliments!
- Deeply Satisfying Baking Experience. Beyond the delicious outcome, the process of creating your own bread is incredibly rewarding. From seeing the dough rise to pulling a golden, fragrant loaf from the oven, each step offers a sense of accomplishment. Every bite of this crusty, flavorful olive bread will remind you of the joy of baking from scratch.
- Incredible Flavor and Texture. The combination of a perfectly crisp crust, a soft, chewy interior, and the briny, savory notes of olives creates an unparalleled taste experience. It’s a delightful addition to any meal or a stand-alone treat.
Notes on Essential Ingredients for Your Olive Bread
To ensure the best possible results for your no-knead olive bread, pay close attention to the quality and handling of your ingredients. While the full quantities and detailed instructions are provided in the recipe card below, here are some important notes and tips for each component:
- All-Purpose Flour – For this simple recipe, there’s no need for specialty bread flours. Standard all-purpose flour works perfectly, providing a tender crumb and excellent structure. Using a kitchen scale to measure your flour by weight (grams) rather than volume (cups) will yield the most accurate and consistent results, preventing a dense or overly dry loaf.
- Instant Yeast – This type of yeast is fantastic for no-knead recipes because it doesn’t require activation in warm water beforehand. You can simply mix it directly with your dry ingredients. Always ensure your yeast is fresh and active for a proper rise. Learn more about How to Test Yeast to See if it’s Still Good to guarantee your bread will rise beautifully.
- Sea Salt – Salt is crucial not just for flavor, but also for controlling yeast activity and strengthening the gluten structure in your dough. Fine sea salt dissolves easily and distributes evenly throughout the dough.
- Very Warm Water – The temperature of your water is critical for activating the yeast without killing it. Aim for a temperature around 120°F (48°C). If it’s too cold, the yeast won’t activate efficiently, leading to a poor rise. Too hot, and it will kill the yeast, resulting in flat bread. An instant-read thermometer is a great tool here.
- Maple Syrup, Agave, or Granulated Sugar – A small amount of sweetener acts as food for the yeast, helping it become active and produce the gas that makes your bread rise. Any of these options will work beautifully without significantly impacting the overall flavor profile.
- Olive Oil – A touch of olive oil adds richness to the dough and contributes to a softer crumb. You can use extra virgin olive oil for its flavor, or any neutral baking oil you prefer.
- Pimento Olives – These provide a wonderful briny, slightly tangy flavor and vibrant color. You have flexibility here: for bigger, bolder bursts of olive flavor, cut them in half. If you prefer a more subtle and even distribution throughout the bread, chop them more finely. Ensure they are pitted before adding them to the dough.
What Should I Bake This Bread In?
For achieving that coveted crispy crust and perfectly cooked interior, baking your no-knead olive bread in a Dutch oven is essential. The Dutch oven acts like a miniature, steamy bread oven. When covered, it traps the steam released from the baking bread, which keeps the crust soft and pliable initially, allowing the loaf to expand fully. Once the lid is removed, the moist environment dissipates, allowing the crust to crisp up and develop that beautiful golden-brown color and satisfying crunch. I personally rely on my white Le Creuset 5.5 QT Enameled Cast-Iron Round French (Dutch) Oven, which is a fantastic investment. However, for a more budget-friendly yet equally effective option, I also highly recommend the Lodge cast-iron Dutch oven. Both will deliver excellent results for this recipe.
How to Make Delicious No-Knead Olive Bread: Step-by-Step
Making this olive bread is surprisingly straightforward, relying on time rather than intensive labor. Follow these steps for a perfect loaf every time:
- Combine Dry Ingredients. In a very large mixing bowl, thoroughly whisk together your all-purpose flour, instant yeast, and sea salt. Ensure these dry ingredients are well combined to guarantee even distribution and proper yeast activation. Create a small well in the center of the mixture.
- Add Wet Ingredients & Form Dough. Pour the very warm water (around 120°F / 48°C), maple syrup (or your chosen sweetener), and olive oil into the well. Using a sturdy wooden spoon or spatula, gradually stir the wet ingredients into the dry, mixing until no dry flour spots remain and the mixture comes together into a cohesive, shaggy dough.
- Incorporate Olives. Now, add your prepared pimento olives to the dough. Continue to stir until the olives are evenly distributed throughout the shaggy mixture. Don’t overmix; just ensure everything is incorporated, which should take about one minute. The dough will look a bit rustic and sticky, which is perfectly normal for a no-knead recipe.
- First Rise (Bulk Fermentation). Lightly grease the sides of the bowl where the dough will rise. Turn the dough over a few times within the greased bowl to ensure its surface is also lightly oiled, preventing it from sticking as it expands. Cover the bowl tightly with greased plastic wrap, an alternative wrap, or a light kitchen towel. Let the dough rise at room temperature for 2 to 3 hours, or until it has visibly doubled in size and shows bubbles on its surface. If your kitchen is cool, placing the covered bowl in an oven with just the oven light on can provide a warm, draft-free environment for optimal rising.
- Preheat the Dutch Oven. During the last 30 to 40 minutes of the dough’s rising time, place your empty Dutch oven (with its lid) into your oven. Preheat the oven to 450°F (230°C). It’s crucial for the Dutch oven to preheat along with the oven to reach the correct temperature and prevent thermal shock. A scorching hot Dutch oven is key to achieving that signature crispy crust.
- Fold and Shape the Dough. Once risen, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top of the dough and on your bench scraper or a large spatula. Begin folding the dough by pulling the edges up towards the center, overlapping them. Repeat this process 6 to 12 times, rotating the dough as you go, until it starts to feel a bit tighter and holds its shape better. This gentle folding helps to develop some structure without traditional kneading.
- Score the Loaf. Carefully transfer the shaped dough onto a piece of parchment paper. Gently shape it into a neat circle. Using a very sharp knife or a bread lame, make a shallow slice or a simple pattern on the top surface of the dough. This scoring acts as a vent, allowing steam to escape and controlling where the bread expands during baking, which creates a more beautiful and controlled rise.
- Transfer to Dutch Oven. With oven mitts, carefully remove the preheated Dutch oven from the oven and take off the lid. Using the parchment paper as a sling, carefully lower the olive bread dough into the scorching hot Dutch oven. Replace the hot lid immediately.
- Bake to Perfection. Place the Dutch oven back into the preheated oven. Bake the bread with the lid on for 45 minutes. This covered baking period creates the necessary steam for a proper rise and tender interior. After 45 minutes, carefully remove the lid and continue baking for another 15 to 20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom. If you’re using a gas or convection oven, you might find that 5 to 10 minutes uncovered is sufficient to prevent over-browning.
- Cool Completely. Once baked, remove the Dutch oven from the oven. Using the parchment paper, carefully lift the hot olive bread out of the pot and transfer it to a wire cooling rack. This allows air to circulate around the entire loaf, preventing the bottom from becoming soggy. For the best texture and flavor, allow the bread to cool completely (at least 30 minutes, but ideally longer) before slicing and serving. Slicing warm bread can lead to a gummy interior.
Essential Tips for No-Knead Olive Bread Success
While this recipe is incredibly forgiving, a few key tips can ensure your olive bread turns out perfectly every single time:
- Accurate Ingredient Measurement. Precision is important in baking. For the most consistent and best results, always measure your flour and water by weight using a kitchen scale. This eliminates inconsistencies that can arise from variations in how ingredients are scooped into measuring cups.
- Create a Warm Environment for Rising. Yeast thrives in warmth. If your kitchen is particularly cold or drafty, don’t despair! You can easily create a cozy spot for your dough to rise by placing the covered bowl inside your oven with *only* the oven light turned on. The heat from the light bulb will provide the perfect temperature without cooking the dough.
- Thoroughly Preheat Your Dutch Oven. This step is non-negotiable for that signature crispy crust. A piping hot Dutch oven instantly creates a steamy environment around the dough, mimicking a professional bread oven. This allows the crust to stay pliable longer, promoting a bigger rise and ultimately a crispier, more satisfying exterior.
- Resist the Urge: Cool Before Slicing. It’s tempting to cut into a warm, fragrant loaf, but patience is key! Allowing your bread to cool completely on a wire rack allows the internal structure to set properly. Cutting into hot bread can result in a gummy, dense crumb, compromising its beautiful texture and full flavor.
- Know Your Oven. Every oven is a little different. Keep an eye on your bread during the uncovered baking phase. If it’s browning too quickly, you can slightly reduce the heat or shorten the uncovered baking time.
Delicious Variations for Your No-Knead Olive Bread
While pimento olives are fantastic in this recipe, feel free to experiment with different types of olives to customize the flavor to your preference. Any variety of pitted olives will work wonderfully! I particularly enjoy the bold, fruity taste of Kalamata olives, the mild and buttery notes of Castelvetrano olives, or even a delightful combination of a few different varieties for added complexity. Just ensure that whichever olives you choose are pitted to avoid any unpleasant surprises.
To further enhance your no-knead olive bread, consider incorporating some fresh or dried herbs. Rosemary and thyme would lend a classic, aromatic touch, perfectly complementing the olives. Oregano could add a more Mediterranean flair. You could also introduce a hint of garlic powder or a sprinkle of red pepper flakes for a subtle kick. For an extra layer of richness, try adding a handful of finely grated vegan parmesan cheese or sun-dried tomatoes (chopped) into the dough along with the olives.
Delightful Serving Suggestions
This flavorful olive bread is incredibly versatile and pairs well with a multitude of dishes:
- Elevate Charcuterie Boards. Make your homemade olive bread the star centerpiece of a stunning vegan charcuterie board, alongside plant-based cheeses, spreads, and fresh fruit.
- Perfect with Soups and Stews. A hearty, rustic slice of this olive bread is absolutely perfect for soaking up the rich broths of comforting dishes like tomato tortellini soup or a wholesome vegetable minestrone.
- Quick & Easy Bruschetta. Toast slices lightly, then top with a vibrant mixture of diced fresh tomatoes, fragrant basil, and a generous drizzle of homemade balsamic glaze for an easy yet elegant appetizer.
- Gourmet Sandwiches. Transform your everyday lunch by using this bread as a flavorful base for a caprese sandwich with parsley pesto, or any of your favorite sandwich fillings. The briny olives add a wonderful depth to any sandwich creation.
- Alongside Salads. Serve warm slices with a simple green salad dressed with vinaigrette for a light and satisfying meal.
How to Properly Store Your Olive Bread
To keep your freshly baked olive bread at its best, proper storage is key. Once the loaf has completely cooled to room temperature, wrap it tightly in plastic wrap or store it in an airtight bread box or container. Stored this way, it will retain its freshness and delightful texture for about 2 to 3 days at room temperature. If your bread starts to lose its fresh appeal or goes a little stale, don’t throw it out! You can easily repurpose it by cubing it, tossing the cubes with a little olive oil and your favorite herbs, then toasting them in the oven to create delicious homemade croutons for salads or soups. You can also blitz stale bread into fresh breadcrumbs.
Can I Freeze This No-Knead Olive Bread?
Absolutely! This no-knead olive bread freezes beautifully, making it perfect for meal prep or enjoying a homemade loaf whenever the craving strikes. For optimal long-term storage, allow the baked bread to cool completely. Then, wrap the entire loaf (or individual slices) tightly in aluminum foil, followed by an additional layer of plastic wrap or by placing it in a freezer-safe bag. This double layer helps prevent freezer burn. It can be frozen for up to 3 months.
When you’re ready to enjoy your frozen bread, simply remove it from the freezer. Let it thaw at room temperature for several hours or overnight. For that fresh-from-the-oven taste and crispy crust, you can then reheat the thawed loaf in a preheated oven (around 350°F / 175°C) for 5-10 minutes. This quick reheat will restore its texture and warmth, making it almost as good as freshly baked.
More Delicious Homemade Vegan Breads to Try
If you’ve enjoyed making this no-knead olive bread, you’ll love exploring other vegan bread recipes that are just as rewarding. Here are some of my other favorites:
- Gluten-Free Sandwich Bread
- Vegan Garlic Parmesan Dinner Rolls
- Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes
- Vegan Japanese Milk Bread
- Garlic and Rosemary Focaccia Bread
Enjoy your baking journey, friends! If you make this fantastic no-knead olive bread recipe, please snap a photo and share it with us by tagging #jessicainthekitchen on Instagram! We absolutely love seeing your creations. Don’t forget to leave a comment below and give the recipe a star rating – your feedback is incredibly valuable. Happy baking!
Olive Bread – No Knead Recipe
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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
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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.