Description
This Easy No-Knead Olive Bread features a crunchy crust and a soft, flavorful interior packed with briny olives, making it a perfect companion for any meal.
Ingredients
Scale
- 3 and 1/4 cups bread flour, plus more for dusting
- 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 roughly chopped olives
- 1 and 1/2 cups water at about 70°F
- Optional cornmeal for dusting
Instructions
- In a large bowl, whisk together the flour, yeast, salt, oregano, and garlic powder.
- Add the chopped olives and fold them gently into the dry ingredients.
- Pour in the water and mix until the flour is moistened and forms a shaggy ball of dough.
- Cover the bowl with a kitchen towel and let it rise at room temperature for about 2-3 hours.
- Prepare your baking area by dusting a baking sheet with flour or cornmeal.
- Turn the risen dough out onto a floured surface and shape it into a ball.
- Transfer it to the baking sheet, cover, and let it rest for 45 minutes.
- Preheat your oven to 425°F.
- Make slashes in the top of the dough and optionally pour boiling water in a shallow pan on the bottom oven rack.
- Bake for 35-40 minutes or until golden brown and sounds hollow when tapped.
- Let cool for 10-20 minutes before slicing.
Notes
For enhanced flavor, refrigerate the dough for up to 3 days before baking. This bread pairs excellently with cheeses or olive oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg