olive bread
Warm, crusty, and full of briny olive flavor—this no-knead olive bread is easy to make and perfect for dipping, toasting, or pairing with soup.
Equipment
- Dutch Oven
- Mixing Bowl
- Parchment Paper
Ingredients
Dough
- 3 ½ cups all-purpose or bread flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 ½ cups warm water about 110°F
- 1 tablespoon olive oil
Flavor Add-Ins
- 1 cup pitted Kalamata or green olives chopped
- 1 teaspoon dried rosemary or thyme optional
Instructions
- Mix the Dough: In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil. Mix until you form a sticky, shaggy dough.
- First Rise: Cover with a damp towel or plastic wrap. Let it rest at room temperature for 1–2 hours or until doubled in size.
- Fold in Olives: Gently fold in chopped olives. Avoid overmixing. Turn the dough out onto a floured surface and shape it into a loaf.
- Second Rise: Place shaped dough onto parchment paper. Cover and let rest for 30–45 minutes.
- Bake: Preheat oven to 450°F (232°C). Place Dutch oven inside to heat. Transfer dough (with parchment) into Dutch oven. Bake covered for 25 minutes, then uncovered for 10–12 minutes until golden and crusty.
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Notes
Use high-quality olives for the best flavor. For a rustic finish, dust the baking surface with cornmeal and try adding fresh herbs or shredded cheese to the dough for variation.