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A rustic, crusty loaf of no-knead olive bread, sliced on a wooden board to reveal its soft, airy interior.

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
Cook Time 45 minutes
Total Time 1 hour
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 12x12 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.