Discover the joy of homemade olive bread that’s delightfully crisp on the outside and soft inside.
Packed with fiber from whole olives and a touch of plant-based protein from high-quality bread flour, this no-knead recipe is a heart-healthy, satisfying option.
Easy to prep, low in saturated fat, and perfect for everyday meals, it’s ideal for quick breakfasts, snacks, or meal prep.
No-Knead Olive Bread
Equipment
- 1 large mixing bowl
- 1 Silicone spatula or wooden spoon
- 1 Measuring cup (2-cup)
- 1 Baking sheet (nonstick)
- 1 Bread lame or sharp knife
- 1 instant-read thermometer (optional)
- Optional: Dutch oven or pizza stone
Ingredients
- 3 ¼ cups 430g bread flour, plus extra for dusting
- 2 teaspoons instant or active dry yeast
- 2 teaspoons coarse salt
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 cup 135g chopped olives
- 1 ½ cups 360ml water, room temperature
- Optional: cornmeal for dusting
Instructions
- Prepare the Dry Ingredients: Start by gathering a large mixing bowl. Add the bread flour, yeast, coarse salt, dried oregano, and garlic powder. Whisk them together thoroughly so that the ingredients are evenly distributed. This ensures that your yeast will activate consistently and the herbs and seasoning will be incorporated evenly throughout the dough.
- Incorporate the Olives: Next, stir in the chopped olives using a silicone spatula or a wooden spoon. Take care to mix them gently so that they are evenly spread throughout the flour mixture without crushing them. This step gives your bread bursts of flavor in every bite.
- Add Water and Form Dough: Gradually pour in the room-temperature water (around 70°F / 21°C). Using the spatula or spoon, gently combine the water with the dry ingredients. The dough will appear shaggy, sticky, and somewhat dry at first. Don’t worry—this is expected. Use your hands to gently bring the dough together, ensuring all flour is moistened. Shape the mixture into a rough ball within the bowl.
- First Rise (Room Temperature): Cover the bowl tightly with plastic wrap or aluminum foil to prevent drying. Place it in a warm, draft-free area at room temperature. Let the dough rest for 2–3 hours. During this time, it will expand and develop air bubbles, doubling in size. This slow fermentation enhances flavor and texture.
- Optional Refrigeration (Flavor Boost): For an even richer taste and a chewier texture, refrigerate the dough after the initial rise. Keep it covered in the fridge for 12 hours to 3 days. The dough may puff slightly and then gently deflate over time—this is normal. Longer refrigeration allows flavors to deepen naturally.
- Prepare Baking Surface: Once ready to bake, lightly dust a large nonstick baking sheet with flour and/or cornmeal. This prevents sticking and adds a subtle crunch to the crust. If you prefer, parchment paper can be used instead, with a light dusting on top.
- Shape the Dough: Turn the dough out onto a floured surface. Using generously floured hands, gently shape it into a round or oval loaf. The dough is sticky, so avoid overhandling. Transfer the shaped dough onto your prepared baking sheet. Loosely cover with a clean kitchen towel or plastic wrap and let it rest for 45 minutes. During this time, preheat your oven to 425°F (218°C).
- Score the Loaf: Once the dough has rested, use a sharp bread lame, knife, or kitchen shears to score the top of the loaf with a shallow slash or an “X,” about ½ inch deep. Scoring allows steam to escape and encourages proper oven spring, resulting in a beautifully textured crust.If your loaf flattened during resting, gently reshape it before scoring.
- Optional Steam for a Crisper Crust: For a crunchy, artisan-style crust, place a shallow metal or cast-iron pan on the oven’s bottom rack. When the oven reaches full temperature, carefully pour 3–4 cups of boiling water into the pan to create steam. Quickly place the dough on the center rack and close the oven to trap the steam, which will help the crust develop a golden, crisp exterior.
- Bake the Bread: Place the scored dough on the center oven rack. Bake for 35–40 minutes, or until the crust turns golden brown. To test doneness, tap the bottom of the loaf—it should sound hollow. For a more precise check, use an instant-read thermometer; the internal temperature should read 195°F (90°C).
- Cool the Loaf: Remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 10–20 minutes before slicing. Cooling helps the crumb set and ensures a tender, chewy interior. Cutting too early can make the bread gummy inside.
- Storage and Make-Ahead Tips: Store leftover bread loosely covered at room temperature for up to 3 days. Refrigeration extends freshness up to 10 days. You can also freeze fully baked bread for up to 3 months; thaw in the refrigerator and bring to room temperature before serving. For freezing dough, complete steps 1–3, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before proceeding with shaping and baking.
Notes
- Use bread flour for the best chewiness; all-purpose flour can be substituted, but the texture may be slightly softer.
- Coarse salt enhances flavor—if using fine salt, reduce slightly to prevent over-seasoning.
- Room-temperature water (around 70°F / 21°C) ensures optimal yeast activation.
- Dough will be very sticky—handle gently and generously flour hands when shaping.
- Allowing the dough to rest in the refrigerator for 12–24 hours enhances flavor and texture.
- For a crispier crust, add steam during baking using a pan of boiling water.
- Optional herbs and garlic can be adjusted to taste; fresh herbs may require slightly more quantity.
- Loaf can be baked on a nonstick sheet, pizza stone, or in a Dutch oven—choose based on preferred crust texture.
- Bread can be frozen fully baked or as dough; thawing in the refrigerator preserves structure.
- Score the dough before baking to allow proper expansion and achieve a rustic appearance.
Chef’s Secrets For Perfect Bread
The secret to exceptional no-knead olive bread lies in patience and gentle handling.
Resist the urge to overwork the dough—sticky, shaggy dough is ideal for creating an open, airy crumb.
Long, slow fermentation, especially with refrigeration, develops richer flavor and a chewier texture.
For an artisanal crust, incorporate steam during baking by adding a pan of boiling water to the oven.
Experiment with different olive varieties—kalamata, green, or mixed olives add unique flavor profiles.
Finally, scoring the bread properly ensures it expands evenly while baking and creates a professional, bakery-style look.
Serving Suggestions For Any Occasion
This olive bread is wonderfully versatile. Serve warm with a drizzle of extra virgin olive oil for a simple appetizer or alongside soups and salads for a light, satisfying meal.
It pairs beautifully with Mediterranean dishes such as hummus, roasted vegetables, or fresh cheeses.
Slice it thick for sandwiches or toast for breakfast, topped with avocado or nut butter.
Its herby, garlicky flavor also complements roasted meats and makes a crowd-pleasing side for dinner parties.
Storage Tips To Keep Bread Fresh
To maintain freshness, store the loaf loosely wrapped in a kitchen towel at room temperature for up to three days.
Avoid sealing it in airtight containers immediately, which can trap moisture and soften the crust.
For longer storage, refrigerate for up to ten days, or slice and freeze for up to three months.
If freezing dough, wrap it tightly and thaw overnight in the refrigerator before shaping and baking.
When ready to serve frozen bread, bring it to room temperature and refresh in a warm oven for a few minutes to restore its crisp crust.
Frequently Asked Questions
1. Can I use all-purpose flour instead?
Yes, all-purpose flour can be substituted 1:1 for bread flour. Keep in mind the loaf may be slightly less chewy and have a softer texture compared to using bread flour, which provides more structure and protein.
2. How do I know if the bread is done?
The loaf is done when it sounds hollow when tapped on the bottom, or when an instant-read thermometer inserted into the center reads 195°F (90°C). A golden-brown crust is also a good visual indicator.
3. Can I add other ingredients to the dough?
Absolutely! Feel free to mix in fresh herbs, sun-dried tomatoes, or nuts. Adjust seasoning to balance flavors. Avoid adding too much moisture, which can affect the dough’s rise and structure.
4. Do I need to knead the dough?
No-knead bread relies on time for gluten development. Handling the dough gently and letting it rest is enough. Over-kneading can make the bread dense and remove its airy texture.
5. How can I get a crispier crust?
For a crunchier crust, bake with steam by placing a shallow pan of boiling water in the oven while the bread bakes. Using a Dutch oven or pizza stone also produces a professional-style crust with minimal effort.
