Description
This homemade olive bread recipe is a rustic, no-knead artisan-style loaf with a crispy crust and briny olive-studded interior. Ideal for dipping, toasting, or pairing with soups and cheeses. Easy to make and deeply flavorful.
Ingredients
Scale
- 3 1/4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 1 tablespoon olive oil
- 1 cup chopped olives (kalamata or green, pitted)
Instructions
- In a large bowl, combine the flour, salt, and yeast.
- Add warm water and olive oil; stir until a shaggy dough forms.
- Fold in chopped olives.
- Cover bowl and let rise at room temperature for 8 to 12 hours.
- Once bubbly and doubled, turn dough onto floured surface.
- Gently shape into a round loaf without deflating too much.
- Place on parchment paper and let rest for 30 to 45 minutes.
- Preheat oven to 450°F with a Dutch oven inside.
- Transfer dough with parchment into hot Dutch oven.
- Cover and bake for 30 minutes.
- Uncover and bake an additional 10 to 15 minutes until golden.
- Let cool completely before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 to 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg