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Home » Bread

No knead olive bread

27/05/2022 by Judith 10 Comments

No knead olive bread

No knead olive bread can be prepared with very little hands on time but tastes every bit as good as baker's artisan bread. The dough is prepared on day one, proves overnight in the fridge and will be ready for you to bake the following day at whatever time fits in with your schedule. This Dutch oven bread recipe will make a loaf which equates to around five servings.

Jump to Recipe Print Recipe

Ingredients

  • 400g bread flour (strong flour) plus a little extra for shaping
  • 1.25 teaspoons salt
  • 0.25 teaspoon easy bake yeast
  • 325ml water (hand hot)
  • 100g pitted olives
  • 1 tablespoon oregano
Flour, water, olives. oregano, salt and yeast

Equipment needed

  • Large bowl
  • Kitchen scales
  • Measuring jug
  • 2 teaspoons
  • 1 tablespoon
  • Fork to mix the ingredients
  • Sharp knife and chopping board
  • Kitchen paper to dry the olives
  • Cling film
  • Pastry board
  • Cast iron casserole dish with well fitting cast iron lid (Dutch oven or French oven)
  • Sharp knife to slit the top of the bread
  • Non stick baking parchment
  • Oven gloves
  • Wire cooling rack

How to make no knead olive bread

Weigh the flour into a large bowl. Add the salt and easy bake yeast and mix.

Prepare the olives by rinsing and then patting dry with kitchen paper. You can use any type of olives, green or black. Roughly chop the olives (each olive into about 8 pieces) and then add to the bowl with the other ingredients and mix.

Measure 325ml hand hot water and add to the bowl with the other ingredients. The water should be a similar temperature to a hot bath and should still be hand hot at the time it is added to the other ingredients so that it will activate the yeast.

Mix everything together with a fork, cover with cling film and leave to cool.

Preparing dough for olive bread
Mix the dry ingredients with the hand hot water

Place in the fridge and leave overnight (or a minimum of 12 hours) to prove.

Remove the dough rom the fridge shortly before you wish to bake the loaf so that it can reach room temperature.

Preparing dough for olive bread
Remove the dough from the fridge on day two to bake

Tip the dough onto a lightly floured pastry board, fold over a few times by hand and form a ball.

Dough for olive bread

How to bake no knead olive bread

Pre heat the oven to 220oC, 425oF, gas mark 7. When the oven is almost at that temperature place the empty cast iron dish, with lid, in the oven to preheat.

Remove the preheated casserole dish from the oven and line the base with non-stick baking parchment. Transfer the dough into the lined dish. Use a sharp knife to slit the top of the bread dough.

Place the lid on the casserole dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the bread and allow it to rise before the crust forms and the surface of the bread dries out.

Remove the lid and return to the oven for around 10 minutes until browned.

No knead olive bread
Freshly baked rustic olive bread

Remove from the dish and place on a wire cooling rack to cool and then your rustic olive bread will be ready to enjoy.

No knead olive bread
Leave to cool on a wire rack
Apricot and cashew loaf

You may also like to try apricot and cashew loaf, another easy to make loaf which is delicious toasted for breakfast or a snack.

No knead olive bread

No knead olive bread

No knead olive bread can be prepared with very little hands on time but tastes every bit as good as baker's artisan bread.
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Proving time 12 hrs
Total Time 13 hrs
Course Breakfast, Side Dish
Cuisine European
Servings 5 servings
Calories 320 kcal

Equipment

  • Dutch oven or French oven

Ingredients
 
 

  • 400 g bread flour
  • 1.25 teaspoon salt
  • 0.25 teaspoon easy bake yeast
  • 100 g olives
  • 325 ml water (hand hot)

Instructions
 

Day one

  • Weigh the flour into a large bowl. Add the salt and easy bake yeast and mix.
  • Rinse the olives and pat dry with kitchen paper. Roughly chop the olives and add to the bowl with the other ingredients and mix.
  • Measure 325ml hand hot water, add to the other ingredients and mix well with a fork.
  • Cover the bowl with cling film. When it has cooled transfer to the fridge to prove overnight (or a minimum of 12 hours).

Day two

  • Remove the dough from the fridge shortly before you wish to bake your olive bread.
  • Preheat the oven to 220C, 425F, gas mark 7. When the oven is almost at this temperature place the cast iron dish, with lid, in the oven to preheat for a few minutes.
  • Transfer the bread dough to a lightly floured pastry board. Fold the dough over a few times and then shape the dough into a ball.
  • Remove the preheated dish from the oven and line the base with a small piece of non-stick baking parchment.
  • Transfer the dough into the cast iron dish.
  • Make three incisions to the top of the dough and then place the lid on the dish.
  • Bake in the centre of the oven (with the lid on) for 30 minutes.
  • Remove the lid and return to the oven for about 10 minutes or so until browned.
  • Remove from the dish and place on a wire rack to cool.

Nutrition

Calories: 320kcalCarbohydrates: 59gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 907mgPotassium: 94mgFiber: 3gSugar: 1gVitamin A: 80IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword Bread, Olives
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Emily

    May 28, 2022 at 3:48 pm

    5 stars
    No-knead and with olives?? I’m in, love this recipe!!

    Reply
  2. Sue

    May 28, 2022 at 4:52 pm

    5 stars
    I've never thought of making bread with olives in it, but now I can't wait to give it a try!

    Reply
  3. Michelle

    May 28, 2022 at 5:41 pm

    5 stars
    WOW, this was one of the best bread recipes I've tried! Totally making this again!

    Reply
  4. Crystal

    May 28, 2022 at 10:09 pm

    5 stars
    This bread is so delicious and easy to make! I love the addition of olives!

    Reply
  5. Cindy Mom the Lunch Lady

    May 28, 2022 at 10:41 pm

    5 stars
    My family absolutely LOVES olives and I love how easy this bread was to make. I proofed it over night and baked it in the morning. I was so delicious with butter and cheese!

    Reply
  6. Jeannie

    May 29, 2022 at 2:54 am

    5 stars
    great flavors from the olives, tho I like kneading cause its relaxing it is also tiring, lol… this is perfect for me.

    Reply
  7. Gina Abernathy

    May 29, 2022 at 1:30 pm

    5 stars
    I love homemade bread. My house always smells so good while it's baking and my tummy feels great while I'm eating it!

    Reply
  8. Katie

    May 29, 2022 at 5:17 pm

    5 stars
    This recipe is perfection! Simple to make and perfect texture!

    Reply
  9. Nancy

    May 29, 2022 at 6:25 pm

    5 stars
    Adding olives to bread actually really tastes good. Thanks for the recipe.

    Reply
  10. Bianca

    May 29, 2022 at 11:50 pm

    5 stars
    This olive bread is amazing! Super easy to make and perfect for charcuterie boards

    Reply

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