No-Knead Olive Artisan Bread
Ingredients
3 cups All-purpose flour (or bread flour for more chew)
1 ½ cups Warm water (about 40°C)
1 tsp Active dry yeast
1 ½ tsp Sea salt
1 cup Pitted olives (Kalamata or black olives, halved or sliced)
Optional: 1 tsp dried rosemary or thyme for extra aroma.
Instructions
1. Mix the Dough
In a large bowl, whisk together the flour, salt, and yeast. Stir in the warm water and the olives until a shaggy, sticky ball forms. You don’t need to knead it—just make sure all the flour is hydrated.
2. The Long Rest (Proofing)
Cover the bowl with plastic wrap or a damp cloth. Let it sit at room temperature for 8 to 18 hours. This long fermentation is what creates the flavor and the beautiful air bubbles you see in artisan bread.
3. Preheat the Pot
Place a Dutch oven (with the lid) into your oven and preheat it to 230°C (450°F). Let the pot get scorching hot for at least 30 minutes.
4. Shape the Dough
Turn the dough onto a well-floured piece of parchment paper. Gently fold it over itself a few times to form a round loaf. Let it rest for 30 minutes while the oven finishes heating.
5. Bake with Steam
Carefully lift the parchment paper with the dough and drop it into the hot Dutch oven.
Cover and bake for 30 minutes. (The lid traps steam, which gives it that “spring”).
Uncover and bake for another 10–15 minutes until the crust is deep golden brown, just like in your photo.
6. The Hardest Part: Waiting
Lift the bread out and let it cool on a wire rack for at least 30 minutes before slicing. If you cut it too soon, the steam escapes and the inside can become gummy.
Quick Tips for Success
Dry the Olives: Pat your olives dry with a paper towel before adding them to the dough so they don’t add too much extra moisture.
Flour Power: Don’t be afraid to use extra flour on your hands when shaping; the dough will be very sticky!