Description
This rustic Olive Bread boasts a chewy crumb, crackly crust, and deep Mediterranean flavor from green and Kalamata olives. It’s made with a slow-rise, no-knead dough and baked in a Dutch oven for an artisan-quality loaf at home. Perfect for dipping, toasting, or enjoying plain and warm.
Ingredients
3 ½ cups bread flour
1 ½ cups water
½ teaspoon active dry yeast
2 teaspoons salt
1 cup green olives, pitted and chopped
½ cup Kalamata olives, pitted and chopped
1 tablespoon olive oil (optional)
Instructions
1. In a large bowl, mix bread flour, water, yeast, and salt until a sticky, shaggy dough forms.
2. Cover with plastic wrap or a damp towel and let rise at room temperature for 10–12 hours.
3. Flour your surface lightly, stretch dough into a rectangle, and add the chopped olives. Fold several times to incorporate.
4. Shape dough into a round or oval loaf. Place seam-side up into a floured proofing basket or towel-lined bowl. Let rest for 45–60 minutes.
5. Preheat oven to 475°F (245°C) with a Dutch oven inside.
6. Place dough on parchment paper, score the top, and carefully transfer it into the hot Dutch oven.
7. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until the crust is deep golden.
8. Remove bread and let cool on a wire rack for at least 1 hour before slicing.
Notes
Don’t add too much flour when shaping—sticky dough is key to a light crumb.
The olives can be patted dry before adding to avoid excess moisture.
For added depth, mix in fresh rosemary or thyme during the folding stage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0g
- Sodium: 340mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: olive bread, no knead, artisan bread