Easy No-Knead Olive Bread Recipe for a Rustic Loaf

Oh, friends, there’s nothing quite like the aroma of freshly baked bread filling a home, is there? It transports me right back to my grandmother’s kitchen, where every scent told a story. Today, I’m absolutely delighted to share an Easy Olive Bread Recipe (No Knead) that brings that rustic, comforting charm straight to your table without any fuss. It’s a beautifully simple way to create a crusty exterior with a tender, airy crumb, studded with briny olives and fragrant rosemary – a true hug in bread form!

My own journey with bread baking began with many a sticky, flour-dusted disaster, but through it all, I learned that the most magical recipes often start with the simplest intentions. This no-knead method feels like pure alchemy, letting time and a few humble ingredients do all the hard work while you dream of the deliciousness to come.

This particular Easy Olive Bread Recipe (No Knead) is wonderfully forgiving, making it perfect for both seasoned bakers and those just starting their bread-making adventure. It’s ideal for a cozy family dinner or impressing guests with minimal effort. My top tip? Don’t rush the cooling process; that patience truly rewards you with the best texture!

What You Need to Make This Recipe

Crafting this delightful bread relies on just a few simple, good-quality ingredients. The star, of course, is the briny Kalamata olives, which infuse every bite with a Mediterranean flair, perfectly complemented by fresh, fragrant rosemary. This combination creates a truly memorable Easy Olive Bread Recipe (No Knead) that tastes like it came from a fancy bakery. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Easy Olive Bread Recipe (No Knead)

Creating this delicious Easy Olive Bread Recipe (No Knead) is a testament to how simple baking can be. You’ll begin by gently mixing the dough ingredients, letting time work its magic with an overnight rise. Then, after a quick shape and second proof, it’s off to a hot oven for a magnificent bake, transforming simple flour into a rustic masterpiece.

Easy No-Knead Rosemary Olive Bread

This effortlessly delicious no-knead olive bread, infused with fragrant rosemary, requires minimal active effort for maximum reward, delivering a rustic loaf with a chewy interior and a crispy crust perfect for any meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Appetizer, Bread, Side Dish

Cuisine: European, Mediterranean

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups All-purpose flour
• 1.5 tsp Salt fine sea salt recommended
• 0.5 tsp Instant yeast
• 1.5 cups Warm water 105-115°F (40-46°C)
• 1 cup Pitted Kalamata olives roughly chopped
• 2 tbsp Fresh rosemary finely chopped
• 1 tsp Olive oil for greasing the bowl
• as needed Extra flour for dusting

Equipment

• Large Mixing Bowl
• Plastic wrap or clean kitchen towel
• Dutch Oven (5-6 quart)
• Parchment Paper
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Wire Rack

Method

 

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well with a rubber spatula or wooden spoon to evenly distribute the ingredients.
2. Add the warm water to the dry ingredients. Stir until a shaggy, sticky dough forms and all the flour is incorporated. Do not overmix; there’s no need for kneading.
3. Add the roughly chopped Kalamata olives and finely chopped fresh rosemary to the dough. Gently fold them in until evenly distributed throughout the mixture.
4. Lightly grease the inside of the bowl with 1 tsp of olive oil. Form the dough into a loose ball, turn it once to coat, and cover the bowl tightly with plastic wrap or a clean kitchen towel.

Step 2: First Rise (Overnight)

1. Let the dough rise at room temperature (68-72°F / 20-22°C) for 12-18 hours, or until it has doubled in size and the surface is bubbly. This long fermentation develops flavor and texture.

Step 3: Second Rise & Preheat Oven

1. About 30 minutes before you plan to bake, place a 5-6 quart Dutch oven with its lid into your oven. Preheat the oven to 450°F (230°C).
2. While the oven and Dutch oven are preheating, generously dust a piece of parchment paper (approximately 12×12 inches) with flour.
3. Gently scrape the risen dough out of the bowl onto the floured parchment paper. With lightly floured hands, gently shape it into a round loaf. Avoid deflating the dough too much.
4. Cover the shaped dough loosely with a clean kitchen towel and let it rest for 20-30 minutes while the oven finishes preheating. This is a short second rise, allowing the dough to relax.

Step 4: Bake the Bread

1. Carefully remove the hot Dutch oven from the oven (using heavy-duty oven mitts!). Lift the dough by the parchment paper and gently place it, still on the parchment, into the hot Dutch oven.
2. Cover the Dutch oven with its lid and bake for 30 minutes.
3. After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the crust is deep golden brown and sounds hollow when tapped on the bottom. For an extra crispy crust, you can bake for a few minutes longer uncovered.

Step 5: Cool

1. Carefully remove the bread from the Dutch oven using the parchment paper handles and transfer it to a wire rack to cool completely before slicing (at least 1-2 hours). This is crucial for achieving the proper texture and flavor.

Notes

For variations, try different olives like green Castelvetrano olives or add sun-dried tomatoes. A pinch of red pepper flakes can add a nice kick. Store cooled bread at room temperature in an airtight container or bread bag for up to 3-4 days. For longer storage, slice and freeze for up to 3 months.

Pro Tips for Making This Easy Olive Bread Recipe (No Knead)

Baking, for me, has always been about learning little tricks along the way, often through happy accidents! Here are some tried-and-true tips that help me achieve a perfect loaf of Easy Olive Bread Recipe (No Knead) every time.

• Don’t Rush the Rise: The long, slow rise (especially the overnight one!) is crucial for developing incredible flavor and that signature open crumb. Resist the urge to shorten it, even if your kitchen is warm. Good things come to those who wait, especially when it comes to this rustic bread.
• Handle Gently: Once the dough has risen, handle it as little as possible. This preserves the air bubbles that create that lovely, airy texture. A light touch is your best friend when shaping this simple dough.
• My Secret Trick: I always make sure my oven is fully preheated, and I mean fully, before the dough goes in. And I always bake it in a preheated Dutch oven or heavy pot; this traps the steam, giving the crust an incredible crunch and allowing the bread to rise beautifully.
• Cool Completely: It’s so tempting to slice into a warm loaf, but for the best texture and flavor, allow your Easy Olive Bread Recipe (No Knead) to cool completely on a wire rack. This lets the steam escape and the crumb set, preventing a gummy interior.

Fun Variations for Easy Olive Bread Recipe (No Knead)

One of the joys of baking is getting creative with a beloved recipe, and this Easy Olive Bread Recipe (No Knead) is a wonderful canvas for experimentation! Think of it as your foundation for endless delicious possibilities.

Herbaceous Twists

While rosemary is a classic, try swapping it for other fresh herbs! I love adding a blend of dried oregano and thyme for a more classic Italian feel. My sister always asks me to swirl in some finely chopped sun-dried tomatoes along with the olives for an extra burst of savory goodness.

Cheesy Goodness

For a richer, more decadent loaf, fold in a half cup of grated Parmesan or crumbled feta cheese along with the olives and rosemary. The cheese melts beautifully into the crumb, adding another layer of flavor that complements this Easy Olive Bread Recipe (No Knead) perfectly.

Spicy Kick

If you like a little heat, consider adding a pinch of red pepper flakes to the dough. It gives a subtle warmth that pairs wonderfully with the briny olives. A friend loves when I include finely diced pickled jalapeños for a bolder, spicier bread.

What to Serve With Easy Olive Bread Recipe (No Knead)

This rustic bread is a star all on its own, but it truly shines when paired with simple, complementary flavors. It’s like gathering around my grandmother’s table – good food bringing everyone together.

This Easy Olive Bread Recipe (No Knead) is absolutely delightful alongside a hearty bowl of your favorite soup or stew. I especially love it with a rich tomato soup or a creamy lentil stew, perfect for dipping! It’s also fantastic served as part of a Mediterranean-inspired spread with hummus, feta cheese, roasted red peppers, and a drizzle of good quality olive oil. For a simple weeknight treat, slice it thick, toast it lightly, and top with bruschetta or just a simple smear of butter.

How to Store Easy Olive Bread Recipe (No Knead)

Ensuring your homemade bread stays fresh and delicious is key to enjoying every last crumb! Just like preserving precious memories, a little care goes a long way.

Countertop Storage

Once your Easy Olive Bread Recipe (No Knead) has cooled completely, store it at room temperature. The best way is to keep it in a paper bag to maintain its crust, then place it inside a sealed plastic bag or airtight container. This helps to keep it from drying out, while still allowing some air circulation. It will stay fresh for 2-3 days this way. My personal tip: if the crust softens, a quick few minutes in a hot oven or toaster oven can bring back some of that delightful crispness!

Freezing for Freshness

For longer storage, Easy Olive Bread Recipe (No Knead) freezes beautifully! Once completely cool, wrap the loaf tightly in plastic wrap, then again in aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature, then refresh in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crusty again.

Nutritional Benefits

While we mostly bake for joy, it’s lovely to know that this Easy Olive Bread Recipe (No Knead) also offers some simple goodness! The whole grains from the flour provide beneficial fiber, and the olives contribute healthy fats and antioxidants, making this a treat that’s both satisfying and offers a little wholesome nourishment.

FAQs

Faq 1

Can I use dried rosemary instead of fresh?
Yes, you absolutely can! If using dried rosemary for your Easy Olive Bread Recipe (No Knead), use about half the amount the recipe calls for, as dried herbs are more potent. Crumble it between your fingers to release the aromatic oils.

Faq 2

Why is my no-knead bread not rising?
Several factors could be at play. Ensure your yeast is fresh and your water is warm (not hot!) enough to activate it. Also, allow sufficient time for the rising process, especially the overnight one, as it’s crucial for this Easy Olive Bread Recipe (No Knead).

Faq 3

Can I add other ingredients to the dough?
Absolutely! This Easy Olive Bread Recipe (No Knead) is wonderfully versatile. Feel free to experiment with additions like sun-dried tomatoes, roasted garlic, different types of olives, or even a sprinkle of cheese for extra flavor.

Faq 4

How do I get a really crispy crust?
Baking your Easy Olive Bread Recipe (No Knead) in a preheated Dutch oven or a heavy, lidded pot is key. The trapped steam in the initial baking phase creates that gorgeous, crackly, crispy crust we all adore.

Conclusion

Baking this Easy Olive Bread Recipe (No Knead) is more than just making bread; it’s about creating a moment of warmth, a touch of rustic elegance, and an aroma that feels like coming home. It’s a testament to how simple ingredients, a little patience, and a whole lot of love can transform into something truly magical. I truly hope you’ll invite this delightful loaf into your kitchen and savor every bite, creating new sweet memories with those you cherish. Happy baking, my friends!