This Easy No-Knead Olive Bread is simple, rustic, and delicious. The olive gives the perfect burst of salty, briny flavor that mixes well with the oregano and garlic powder. Tasty on its own or with an olive oil dip.
I love baking bread and I love olives, so making this was kind of serendipitous. The naturally salty olives flavors the bread and the crust is so good. This is an easy no-knead bread that can be made in one bowl.
Even people who do not like olives, like this bread. I dehydrated the olives to remove any excess moisture and the result is that it meshed well with the dough. It is optional, but the dough is naturally wet, so I wanted to avoid it getting overly moist and being hard to work with.
All you have to do is mix the dry with the wet ingredients with a rubber spatula or bench scraper. Let it prove. Score the dough and put it in the oven. It could be made in a few hours or stretched out to up to three days. It has a great flavor and texture.
Check out the full recipe below!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients for Easy No-knead Olive bread
- Bread Flour has a higher protein and gluten content than hardier bread. It lends a better texture. You can also use all-purpose flour and add one tablespoon of vital wheat gluten if you have any.
- Instant yeast. This yeast can be added directly to the dry ingredients without needing to activate it in warm water. So it saves a step.
- Olives. I use Kalamata Olives, but you can use green or a combination of olives. I like to pat them dry and dehydrate them in the oven to remove any excess moisture.
- Oregano. This adds a little freshness to the bread.
- Garlic powder. To add flavor.
- Water. Usually, we would use warm water, but this recipe is best for room-temperature bread. This causes a slow rise and helps the formation of smaller bubbles in the bread.
Storing It
Once you take it out of the oven, let it rest on a wire rack until cooled down. It doesn’t have to be cold but leave it alone for at least twenty minutes.
It is best when it is warm, but any leftovers can be wrapped in plastic wrap or in an airtight container. At room temperature, it will last three days, but in the fridge, it will last for up to ten days.
I like it heated up in a pan or toaster, but it is even good as is. I love this bread so much and it is great for sharing.
Want More?
Try Out Similar recipes below:
Olive Bread
Materials
- 430 g (3 1/4 cup) bread flour
- 7 g (2 tsp or 1 packet) istant yeast
- 2 tsp kosher salt
- 2 tsp oregano
- 1 1/2 tsp garlic powder
- 135 g (1 cup) Kalamata olives
- 360 ml (1 1/2 cup) water, room temp
Instructions
- Preheat oven to 200°F
- Cut olives in half and half again. Lay on a parchment paper or baking mat lined tray. Lay the olives on top and pat dry with a paper towel. Put in the oven and bake for 1 hour. Pat dry again. Let cool.
- In a large bowl, whisk the flour, yeast, salt, oregano, garlic powder, and your slightly dehydrated olives.
- Add your water. With a rubber spatula or bench scraper, mix until the flour is moistened and the dough comes together. It will become very sticky.
- Cover with plastic wrap or a clean towel and let rest in a warm, draft-free place for 2-3 hours or until double in size. I leave it in the oven with only the oven light on. OR to let the dough improve in flavor and texture, leave it in the fridge overnight for 3 days. This will also make it easier to work with because it will be less sticky. Either option is good and will still leave you with fantastic bread.
- Preheat oven to 425°F. (optional, but for a crispier dough, place a pan on the lowest rack to preheat with the oven. You'll see why later)
- Lightly dust the dough. Shape into a round shape. Place in a parchment-lined Dutch oven or on a parchment-lined pan. Let proof for 45 minutes.
- Score with either a sharp knife or some scissors.
- Put bread in the oven and place some ice cubes on the hot pan you let preheat with the oven. Close the oven door quickly to trap the resulting steam.
- Bake for 35-30 minutes until golden brown in color. Remove and allow to cool for at least 20 minutes before slicing into.
- Store leftovers at room temp for up to 3 days or 10 days if stored in the fridge.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
Pingback: Vegan Milk Bread - The Culinary Cloud