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Olive Bread

This Easy No-Knead Olive Bread is simple, rustic, and delicious. The olive give 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.
Prep Time1 hour
Active Time20 minutes
Proofing Time3 days 3 hours
Total Time3 days 4 hours 20 minutes
Course: baked items
Cuisine: Italian, Mediterranean
Keyword: Baking, Bread, Garlic, Olives, Oregano, Yeast

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.