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Olive Bread (No Knead)

Olive Bread Recipe
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5 from 3 reviews

This no knead olive bread recipe tastes like it’s from a professional bakery but it’s so easy to make at home! It has a deliciously crispy crust, soft and chewy interior, and developed, savory flavor. Everyone will be singing its praises (every time we make it, our family can’t stop eating it).

Ingredients

Scale
  • 2 1/2 cups bread flour (350 grams)
  • 1 cup all purpose flour (140 grams)
  • 1 teaspoon instant or active dry yeast
  • 1/2 tablespoon kosher salt (9 grams)
  • 1 1/2 cups lukewarm water (354 grams)
  • 1 cup pitted green olives, (dry weight 5.6oz) sliced, and dried (we used Castelvetrano olives)

Instructions

  1. Mix the dough (night before): Roughly slice and pat dry the olives. In a large bowl, stir together the bread flour, all-purpose flour, yeast and salt. Add the warm water and olives. Stir with a wooden spoon or dough whisk until all flour is incorporated and olives are evenly distributed. Cover tightly and rest 12-18 hours (overnight) at room temperature.
  2. Shape the dough: When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. With wet hands, place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape, being careful not to tear the dough where olives are near the surface.
  3. Rest 1 hour: Place the boule on a piece of parchment paper about twice the width of the boule. Cover the dough with an inverted large bowl and rest for 60 minutes.
  4. Preheat the oven: Preheat the Dutch oven (with lid) at 450°F for 30 minutes.
  5. Score the bread: Use a sharp knife or lame to cut a shallow slit at a slight angle across the top of the dough.
  6. Bake in a Dutch oven for 17 minutes at 450°F: Working quickly and carefully with oven gloves or mitts, transfer the dough on the parchment paper to the preheated Dutch oven, then place the top on. Bake for 17 minutes.
  7. Reduce to 400°F and bake for 27 to 30 minutes on oven rack: Reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack (without the parchment). Bake for an additional 27 to 30 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit.
  8. Cool and enjoy: Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat.
  9. Storage info: Store the olive bread wrapped in cloth or in a bread bag on the counter for up to 2 days (do not store in plastic or it becomes soggy!). Alternatively, you can freeze (sliced) wrapped in foil in a plastic bag for several months. This loaf is perfect for serving with cheese, as a base for bruschetta, or simply enjoyed on its own. Enjoy!

Find it online: https://www.acouplecooks.com/olive-bread/