Easy Olive Bread Recipe (No Knead)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My delectable Easy Olive Bread Recipe (No Knead) makes a fresh-baked, egg-free, dairy-free, savory loaf flavored with garlic and rosemary and studded with olives. This no-knead restaurant-style bread has a lightning-fast 15-minute prep, only eight ingredients (plus water)—and no machine is needed! 

• Perfect for beginners! With a hands-off process, no complicated shaping, and a flexible preparation timeframe, this recipe is excellent for baking newbies.
• Crispy crust, soft interior: My deeply flavored bread also has a fresh-from-the-bakery texture! You get a golden-brown, perfectly crunchy crust and a lovely soft and chewy interior.
• Professional results: Love those Italian restaurant bread baskets? You’ll be shocked at how easy it is to have warm trattoria-style bread on your table whenever you want it.

Is there anything more comforting than homemade bread on a winter day? When the holidays wind down and the skies are gray and cool, the smell of fresh bread in the oven is pure magic. A warm slice with a pat of butter feels like a little bit of sunshine. If you’re looking for more bread recipes to fill your kitchen with cozy aromas, we have plenty for you to try. From beginner-friendly 5-Ingredient No-Knead Sandwich Bread to flavorful quick bread like Honey Cornbread and Boston Brown Bread in a Can, or even heartier options like Brioche, Steakhouse-Style Pumpernickel, and Whole Wheat Sourdough—there’s something here for every craving.

Table of Contents

• What is Easy Olive Bread Recipe (No Knead)?
• Tools You Need
• Key Ingredients and Why
• How to Make Easy Olive Bread
• Gemma’s Pro Chef Tips
• What are the Best Olives to Use?
• Make Ahead and Storage Instructions
• FAQs
• More Easy Bread Recipes

What is Easy Olive Bread Recipe (No Knead)?

• Easy Olive Bread Recipe (No Knead) yields a chewy, moist bread flavored with olives, garlic, and rosemary. This no-knead yeasted bread, made from a high-hydration dough, rises overnight, and the mostly hands-off preparation makes it easy to make and enjoy anytime.
• In the no-knead method, yeast works through a slow, natural, biological reaction by feeding on the sugars in flour (and the honey in this recipe) to release carbon dioxide to make the bread rise and release alcohol to add flavor. Time does most of the job here, so there only needs a small amount of yeast to get the process going. (In contrast, in bread made with the kneading method, repetitive folding and stretching movements allow protein and water molecules to move about and have another chance to connect and form more gluten. Because it’s a shorter process, more yeast is necessary for flavor enhancement.)
• No-knead bread is an ancient practice, and many traditional breads, like ciabatta, are no-knead breads made with high-hydration dough. These traditional techniques became popular again in the early 2000s when Jim Lahey of New York’s Sullivan Street Bakery shared his method for making no-knead bread and baking it in a Dutch oven to give it a crispy crust.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Whisk
• Plastic wrap
• Dutch oven
• Parchment paper
• Knife or bread lame

Key Ingredients and Why

Bread flour

• Bread flour has a protein content of 11-14%, so it naturally develops more gluten than all-purpose flour. This gives you a strong, elastic dough with perfect chew.
• Bread flour is also known as “strong flour.”
• For more information about choosing the best flour for any recipe, check out my Ultimate Guide to the 10 Types of Flour for Baking.

Garlic powder

• Garlic powder gives the bread robust flavor.
• Using garlic powder, a pantry ingredient, instead of fresh garlic, is simple and no-fuss and ensures that the garlic flavor evenly flavors the entire loaf.
• If you prefer fresh garlic, roast it first to mellow the flavor. Chop well before mixing it in.

Salt

• Salt enhances the flavor of the bread.
• Importantly, salt strengthens the gluten, which helps to create the perfect crumb.

Instant yeast

• Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
• Be sure to mix instant yeast with flour first before combining with the rest of the ingredients. This prevents direct contact with salt, which could deactivate the yeast.

Kalamata olives

• Pitted Kalamata olives are great for this bread because they’re nice and briny but have a fruity note that keeps them from being too overwhelming.
• Additionally, Kalamata olives are softer than some other types of olives, so they work well with the bread’s texture.
• Kalamata olives have a gorgeous purple-black color, adding visual appeal to the loaf.

Rosemary

• Rosemary gives the bread a piney, herbal flavor.

Water

• Lukewarm water activates and optimizes the growth of yeast.
• To tell whether the water is lukewarm, take a small amount of water and put your finger in it; if it feels close to your body temperature or slightly warmer, it’s at a lukewarm temperature.

Honey

• Honey’s nuanced, floral sweetness is a lovely counterpoint to the salty olives and bold garlic.
• Honey also contributes moisture, giving the dough a plush texture.
• Alternatively, you can substitute the same amount of golden syrup, our Perfect Golden Syrup Substitute, or rice malt syrup for the honey.

Flaky salt

• Serve the olive bread sprinkled with flaky sea salt for extra flavor and crunch.

How to Make Easy Olive Bread

Make the dough

1. Mix dry ingredients: In a large bowl, combine the bread flour, garlic powder, salt and yeast, olives and rosemary.
2. Mix wet ingredients: In a small jug, whisk together the water and honey, then combine with the remaining ingredients until you have a dough that clears the side of the bowl. (If the dough seems dry, add some more water, one tablespoon at a time, until the dough comes together.)

Bulk fermentation

3. Add a little olive oil to the bowl and coat the dough and sides of the bowl. Cover with plastic wrap and let rest on the counter for 12-18 hours.
4. Shape the dough. By this time the dough should be puffed and doubled in size. Do some simple folds by pulling the sides of the dough in towards the center.

Final proofing

5. Form a ball by tucking the sides underneath itself, then place the ball of dough, seam side down, in a parchment-lined Dutch oven. Place the lid on and let it rise a second time until doubled, for 60-90 minutes, depending on how warm your kitchen is.
6. Prep to bake: Towards the end of the rising time, preheat the oven to 450°F (230°C).

Bake the bread

7. Using a sharp knife, score the top of the dough a few times. Put the lid back on, and place in the oven.
8. Immediately turn the oven down to 400°F (200°C). Bake for 30 minutes.
9. Remove the lid and bake for 20 to 30 minutes more until the top is golden brown.
10. Let the bread cool to room temperature on a wire rack before slicing.

Gemma’s Pro Chef Tips

• This is a no-knead bread that uses time instead of kneading to develop the gluten.
  • However, if you would like to bake this the same day, increase the yeast to 2 teaspoons and mix up all of the ingredients except the olives.
  • Knead the dough for 15-20 minutes until elastic, then briefly knead in the olives.
  • Let rise in a warm place until doubled, about two hours, shape, and let rise again until doubled, about another hour. Then, bake as directed.
• Bake this in a Dutch oven for the best rise and texture, but if you don’t have one, you can bake the bread on a parchment-lined baking sheet.
  • After shaping the loaf, place it on the baking sheet and cover with a tea towel.
  • Once risen, score the top and bake at 400°F (200°C) for 50-60 minutes, until golden and crisp.
• A Dutch oven works by trapping escaping steam from the baking bread and creating a moist environment for the bread to fully rise and develop a crackly crust.
  • If you are baking on a baking sheet, you can cover the loaf with a large, oven-safe bowl for the first 30 minutes of baking to create a similar steamy environment.
  • After 30 minutes, remove the bowl for the remainder of the baking time.
• This recipe uses instant yeast, which doesn’t need to be sponged.
  • If you only have active dry yeast, increase the yeast to 1 teaspoon.
  • Warm the water and honey mixture for this recipe until lukewarm, and proof the yeast in the water before combining it with the remaining ingredients.
• You can make this a whole wheat no-knead bread by replacing half of the bread flour with whole wheat or white whole wheat flour. Just know that whole wheat loaves can have a lower rise than an all-white flour loaf.

What are the Best Olives to Use?

• I recommend using pitted, chopped Kalamata olives. They have the perfect texture—not too hard, but not mushy. They are almost meaty and work well in this bread. Also, they have a fruity note that’s hard to resist.
• Go for green olives like picholine if you crave a tangier, lemony taste and a firmer texture.
• If you love super-flavorful olives, dark Niçoise olives pack earthy, intense flavor.
• Use a mix if you can’t decide! Just be sure you pit and chop all olives before using.

Make Ahead and Storage Instructions

Make ahead tips

• For the initial rise, the dough can remain on the counter at room temperature for 12 to 18 hours.
• If you want to make the dough further in advance, you can refrigerate it for up to three days.
• You can bake the bread, cool it, wrap well, and freeze it for up to three months. Defrost in the fridge overnight and let come to room temperature before serving.

How to store leftovers

• Store leftover olive bread in an airtight container at room temperature for up to three days.
• For longer storage, slice, wrap, and place in a freezer bag. The bread will keep in the freezer for up to three months.

FAQs

Can I make this olive bread recipe with gluten-free flour?

• No, you cannot make this olive bread recipe with gluten-free flour. This recipe requires gluten to work with yeast to build the structure of the bread. Therefore, gluten-free flour will not work in this recipe.

What other ingredients can I add to this olive bread recipe?

• If you like, you can substitute 1 tablespoon of chopped, fresh oregano for the rosemary or use a mixture of the two.
• You can also reduce the chopped olives to 1/2 cup and add 1/2 cup chopped sun-dried tomatoes to the dough.
• For a little kick, mix in a teaspoon or two of red pepper flakes, depending on your desired spice level.

How do I make sure my bread rises well and isn’t dense?

• Be sure to mix the instant yeast with the flour first to avoid direct contact with salt. Direct contact with salt may deactivate the yeast.
• Bake it in a hot oven! I recommend preheating your oven for 15 minutes before baking. A hot oven will give the olive bread the best rise, and will create steam, which can help with the rise.
• To get a perfectly crisp crust that isn’t too hard or thick, be sure to keep the cover on the Dutch oven for the recommended time. This traps steam, which gives the bread the proper texture.
• Take care not to overbake. Remove the bread from the oven when the crust is crisp and golden brown.

What are some Easy Olive Bread serving ideas?

• For an unforgettable appetizer, serve the bread alongside my Homemade Pizza Sauce and Homemade Mozzarella or Homemade Ricotta.
• Enjoy this easy olive bread at breakfast with Italian Baked Eggs, or have a slice at lunch with Microwave Mug Pizza.
• Invite friends over for Homemade Lasagna, and put out a basket with warm, sliced olive bread and Sun-Dried Tomato Compound Butter. Finish the dinner with my easy 10-Minute Tiramisu or Lemon Semifreddo.

More Easy Bread Recipes

• 5-Ingredient No-Knead Sandwich Bread
• Mum’s Traditional Irish Soda Bread
• Artisanal Whole Wheat Bread (No Knead)
• Crazy Dough Cheesy Bread
• The Easiest No-Knead Baguette

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