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No Knead Olive Bread

 A crusty, artisan, easy to make greek olive bread with garlic and fresh oregano. No kneading required!


• 3 cups all purpose flour

• 1 3/4 teaspoon coarse salt

• 1/2 teaspoon active dry yeast

• 1/4 teaspoon white sugar (for activing the yeast)

• 1 1/2 cups warm water

• 1/2 cup 1pitted castelvetrano olives, roughly chopped

• 1/2 cup pitted kalamata olives, roughly chopped

• 1 tablespoon fresh oregano, roughly chopped

• 1/8 teaspoon garlic powder


• Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.

• In a large bowl, whisk together flour, chopped olives, garlic, oregano, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.

• When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.

• Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.

• Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.

• Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.


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