Olive and Herb No-Knead Bread

• 3 3/4 cups all-purpose flour
• 1 1/2 cups lukewarm water
• 1 1/2 tsp salt
• 1/4 tsp yeast
• 1/2 cup pitted kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil

Steps

1. 1 In a large bowl, combine flour, salt, and yeast. Add water and mix until a shaggy dough forms.
2. 2 Cover with a damp towel and let rest for 12-18 hours.
3. 3 Add olives and herbs to the dough, gently folding them in.
4. 4 Preheat oven to 450°F with a Dutch oven inside.
5. 5 Turn dough out onto a floured surface and shape into two loaves.
6. 6 Transfer loaves to the hot Dutch oven.
7. 7 Bake covered for 20 minutes, then uncover and bake for another 10 minutes.
8. 8 Remove from oven and let cool on a wire rack.

Equipment

• Large mixing bowl
• Dutch oven or heavy pot with lid

Variations

• Add grated Parmesan for a cheesy twist.
• Substitute olives with sun-dried tomatoes for a tangy flavor.

Substitutions

• If fresh herbs aren't available, use 1 tsp each of dried rosemary and thyme.
• Use whole olives if you prefer a chunkier texture.

Pairings

• Italian antipasto platter
• Garlic herb butter

Nutrition

Tips

• For best flavor, use high-quality olives and fresh herbs.
• If you don't have a Dutch oven, a baking stone or preheated cast iron skillet works well too.

Storage

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and reheat in a 350°F oven until warm.

Serving Suggestions

• Serve warm with olive oil and balsamic vinegar for dipping.
• Pairs beautifully with soups and stews.

FAQ