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Olive Bread

A no-knead olive bread recipe that's easy to make, perfect for complementing meals or enjoying on its own, with a crispy crust and flavorful interior filled with olives.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Appetizer, Bread, Side Dish
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour Main ingredient for structure and texture.
  • 1 packet instant yeast Quick-rising agent.
  • 2 teaspoons sea salt Enhances flavor and strengthens the dough.
Wet Ingredients
  • 1.5 cups very warm water Activates the yeast.
  • 2 tablespoons maple syrup or sugar Adds sweetness.
  • 2 tablespoons olive oil Provides moisture and richness.
Add-ins
  • 1 cup pimento olives Adds savory flavor.

Method
 

Preparation
  1. In a very large bowl, whisk the flour, yeast, and salt together until combined.
  2. Create a well in the center and pour in the warm water, maple syrup, and olive oil.
  3. Mix the wet ingredients into the dry until a shaggy dough forms in about 1 minute.
  4. Add the halved olives and stir until evenly distributed throughout the dough.
  5. Grease the sides of the bowl lightly, then turn the dough in the bowl to coat.
Rising
  1. Cover the bowl with greased plastic wrap or a kitchen towel and let it rise for 2 to 3 hours until doubled in size.
Baking
  1. In the last 30-40 minutes of rising, preheat your oven to 450°F/230°C with a Dutch oven inside.
  2. Flour a clean surface and gently pour the dough onto it.
  3. Sprinkle more flour on top and use a scraper to fold the dough over itself about 6 to 12 times to form a tighter shape.
  4. Scoop the dough onto a piece of parchment paper and shape it into a round loaf.
  5. Use a sharp knife to make a shallow slit along the top of the loaf for decoration.
  6. Carefully place the loaf in the preheated Dutch oven, cover it with the lid, and bake for 45 minutes.
  7. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Cooling
  1. Transfer the bread to a wire cooling rack and allow it to cool completely before slicing.

Notes

Use very warm water—not boiling—to activate the instant yeast without killing it. A generous 30 minutes of cooling time makes a difference in texture and flavor.