Description
An easy no-knead olive bread recipe with garlic, oregano, and a crispy crust. Perfect for beginners who want delicious homemade bread without kneading.
Ingredients
3 and 1/4 cups (430g) bread flour
2 teaspoons instant or active dry yeast
2 teaspoons coarse salt
2 teaspoons dried oregano
1 and 1/2 teaspoons garlic powder
1 heaping cup (135g) roughly chopped olives
1 and 1/2 cups (360ml) water, around 70°F (21°C)
Optional: cornmeal for dusting
Instructions
1. In a large ungreased mixing bowl, whisk together flour, yeast, salt, oregano, and garlic powder.
2. Stir in chopped olives with a silicone spatula.
3. Pour in water and mix until no dry flour remains. Dough will be sticky.
4. Cover bowl tightly and let rise at room temperature for 2–3 hours until doubled in size.
5. (Optional: Refrigerate the dough for 12–72 hours for more flavor.)
6. Turn dough onto a floured surface, shape into a ball using floured hands.
7. Transfer dough to a floured or cornmeal-dusted nonstick baking sheet.
8. Loosely cover and let rest for 45 minutes.
9. Preheat oven to 425°F (218°C) during resting time.
10. Score the top of the dough with a sharp knife or bread lame.
11. (Optional: Add steam by placing a pan of boiling water on bottom rack.)
12. Bake on center rack for 35–40 minutes until golden brown or internal temp is 195°F.
13. Cool for 10–20 minutes before slicing and serving.
Notes
To store, keep covered at room temperature for 3 days or refrigerate up to 10 days.
Dough can be made ahead and refrigerated up to 3 days.
Freeze dough after first rise or freeze baked bread for up to 3 months.
Use all-purpose flour if needed, but bread flour yields better texture.
You may bake this bread using a Dutch oven or pizza stone if preferred.
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Bread
- Method: No-Knead
- Cuisine: Mediterranean