No-Knead Rustic Olive Bread

With a soft crumb and crispy crust, this delicious no-knead rustic olive bread is made with salty, briny kalamata olives and it’s so easy to make.

I love making no-knead rustic breads and have tried a plain version and a roasted garlic version, but this time I wanted to try an easy recipe for no-knead rustic olive bread, from a recipe I found on Foolproof Living that sounded tasty. Although this bread takes time, it was a snap to throw together, smelled amazing while it baked, and turned out SO delicious! Kalamata olive bread is one of my son’s favorite types of bread, and he really loved it.

No-Knead Rustic Olive Bread

Ingredients:

• 1 cup kalamata olives, chopped & drained on paper towels
• 3 cups bread flour
• 1 tsp Morton kosher salt or table salt
• 1/4 tsp active dry yeast
• 1 1/3 cup warm water (temperature between 100-110 degrees)

How to Make No-Knead Rustic Olive Bread

THE DAY BEFORE:

Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.

In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter.  Side Note: I found that using my hands to mix in the olives was easiest. 

Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.

THE DAY OF:

Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.

Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.

Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.

Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.

Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.

Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!

No-Knead Rustic Olive Bread

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Rising Time:: 18 hours hours

Total Time: 19 hours hours

Course: Breads and Muffins

Cuisine: American

Servings: 1 loaf

Author: Pam - For the Love of Cooking / Original by Foolproof Living

Equipment

• Round Large Dutch Oven

Ingredients

• ¾ cup kalamata olives chopped & drained on paper towels
• 3 cups bread flour
• 1 tsp Morton kosher salt or table salt
• ¼ tsp active dry yeast
• 1 ⅓ cup warm water temperature between 100-110 degrees

Instructions

• THE DAY BEFORE:
• Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.
• In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter.  Side Note: I found that using my hands to mix in the olives was easiest.
• Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.
• THE DAY OF:
• Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
• Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.
• Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.
• Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
• Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.
• Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!

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