With a dreamy soft crumb and crispy crust, this no-knead olive artisan bread is made with briny, salty olives and deliciously seasoned with oregano. It’s super simple to make and pairs perfectly with rich, tomato-based pastas and hearty soups and stews!
Is there anything that feels more like home than the smell of fresh bread baking in the oven? I just love a good savoury loaf to accompany a weekend lunch or dinner and this no-knead olive artisan bread is one of my favourites.
This recipe builds on my simple 4-ingredient, no-knead Everyday Artisan Bread. It’s so delicious dipped into good quality olive oil and/or balsamic vinegar while it’s still warm. And served with tomato pastas and savoury soups? A dream team!
Like my other artisan bread recipes, this overnight olive loaf is straightforward to make and requires just a handful of extra ingredients.
Here’s everything you’ll need to make this olive artisan bread
- Water
- Active dry yeast
- Bread or all-purpose flour
- Kosher or fine sea salt
- Dried oregano
- Olives
- Extra-virgin olive oil
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Covered baking vessel, such as this one or this one
How to make no-knead olive artisan bread in 5 steps
- Mix the dough.
- Cover and let it rise until it has doubled in size.
- Shape your dough and dust with flour.
- Cover and proof the dough in the fridge for 1 hour or as long as 24 hours.
- Turn dough out onto parchment, score and bake.
Baking schedule
Making this olive artisan bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Friday morning: Mix dough, cover and let rise.
Friday afternoon or evening: Shape dough, cover and put it in the fridge.
Saturday morning, afternoon or evening: Remove dough from the fridge, turn it out, score it and bake!
5 more reader favourite artisan bread recipes
Green Olive & Rosemary Artisan Bread
Rosemary Parmesan Artisan Bread
Cheddar Jalapeño Artisan Bread
Rosemary & Roasted Garlic Artisan Bread
My best advice? Try this no-knead olive artisan bread toasted, slathered with mayo then topped with sliced tomatoes, a good drizzle of olive oil, lots of flaky salt and crushed black pepper the next time you’re craving tomato toast!
You can find additional notes on steps, baking tools and tips for beginners here.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
No-Knead Olive Artisan Bread
Ingredients
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon dried oregano
- 1 cup olives, pitted, dried and roughly chopped
- 2 teaspoons extra-virgin olive oil
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes.
- In a large mixing bowl, whisk together flour, salt and oregano and let sit for 10 minutes. Add yeast mixture, olives and olive oil to the bowl and mix just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted bowl. Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
- When you’re ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
- Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
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