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No-Knead Olive Bread

This no-knead olive bread is easy to make, requires minimal hands-on time, and delivers a deliciously rustic loaf loaded with flavor, perfect for gatherings or as a standalone snack.
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Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Bread, Side, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all purpose flour The main structure of the bread, giving it body and texture.
  • 1 packet instant yeast Helps the bread rise quickly without the need for kneading.
  • 1.5 teaspoons sea salt Enhances the flavor and is crucial for proper fermentation.
Wet Ingredients
  • 1.5 cups very warm water Activates the yeast and hydrates the flour for a cohesive dough.
  • 1 tablespoon maple syrup Adds a hint of sweetness and helps with browning.
  • 2 tablespoons olive oil Adds moisture to the dough and enriches the flavor.
  • 1 cup pimento olives Provide a flavorful and savory addition to the bread.

Method
 

Preparation
  1. In a very large bowl, whisk the dry ingredients together until thoroughly combined.
  2. Create a well in the center and add the warm water, maple syrup, and the oil.
  3. Stir the water into the dry ingredients to form a dough, then add the olives and stir again until mixed.
  4. Lightly grease the sides of the bowl and turn the dough over to grease it, then cover and let it rise on your counter for 2 to 3 hours.
Baking
  1. In the last 30 to 40 minutes of rising, place your Dutch oven in the oven and preheat at 450°F.
  2. Flour a surface and pour the risen dough onto it, sprinkling some flour on top.
  3. Fold the dough on top of itself to tighten its shape, scoop it onto parchment paper, and shape it into a circle.
  4. Carefully place the dough into the preheated Dutch oven, cover, and bake for 45 minutes.
  5. Remove the lid and continue baking for an additional 15 to 20 minutes until the crust reaches your desired level.
  6. Transfer the bread to a wire rack to cool completely, slice, and serve.

Notes

For best results, ensure your water is warm but not hot. Allow the dough enough time to rise and use parchment paper for easy transfer. Store leftover bread in an airtight container at room temperature.