This crusty olive bread is perfect for serving at your next dinner party, or alongside a cheese and charcuterie board. It’s sure to impress your guests, and they won’t have any idea how easy it actually is! Thereโs no kneading or complicated shaping involved, and the vast majority of time is hands-off. This loaf is soft inside with a crispy chewy crust, and includes garlic, oregano, and plenty of salty olives.
One reader, Shannon, commented: “Another phenomenal recipe. Had this last night with the Baked Chicken Meatballsโwas so delicious. So much flavor and with minimal effort, especially for a bread. Did a mix of kalamata and green olives. Wonderful. โ โ โ โ โ “
Another homemade yeast bread to love!
Don’t let your eyes fool you… the dark speckles in today’s bread are not chocolate chips and raisins. They’re olives! This recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s fit for both beginners and experts. (Note that I bake this bread at a slightly lower oven temperature because the olives can burn.)
A Flavorful Bread Recipe for Beginners
Today’s olive bread basically makes itself, so if you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey. Here’s why it’s so simple:
- Only 7 ingredients
- Absolutely no kneading (just like homemade English muffins!)
- Zero complicated shaping
- No mixer required
- 90% of the time is totally hands off
- Can bake in a dutch oven or on a baking sheet
Plus, you can make it in 4 hours or let the dough rest in the refrigerator for up to 3 days (great make-ahead recipe!). Once you realize how easy it is to prepare salty, herby, garlicky olive bread, you’ll find any excuse to bake it.
Key Ingredients You Need & Why
Today’s Mediterranean-inspired bread is an egg free baking recipe and dairy free recipe. Here are the ingredients you need:
- Bread Flour: While you could use all-purpose flour in this recipe, I strongly recommend using bread flour. Bread flour produces a stronger, chewier bread and that makes a big difference in an artisan-style loaf like this olive bread or this homemade ciabatta bread.
- Instant Yeast: While you can use active dry yeast if thatโs all you have, any quick-rise or instant yeast will produce flavorful results in less time. I use more yeast in this recipe compared to my cranberry nut no-knead bread and no-knead jalapeรฑo cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let this dough rest in the refrigerator. (Cool air slows the fermentation process and helps develop better flavor.)
- Salt:ย Just like with asiago-crusted skillet bread and no-knead pizza bread, I recommend using coarse salt because I find the breadโs flavor lacking with regular table salt.
- Garlic + Herbs: Dried oregano and garlic powder add flavor to the dough. You could also try some chopped fresh herbs or roasted garlic cloves, or simply leave them out. The recipe is pretty adaptable, just like the toppings for focaccia!
- Olives: See below for my recommendations.
- Water: I normally encourage you to use warm liquid with yeast, like we do in no knead seeded oat bread, because warm liquid helps the yeast work faster. However, use cool or room-temperature water here. Not freezing cold, not super warm… just cool to the touch. 70ยฐF (21ยฐC) is great, but the exact temperature doesnโt matter as long as itโs not warm. We use the same cool water method for no-knead honey oat bread.
- Optional Cornmeal: If you’re using a baking sheet, dust the pan with cornmeal for a pop of flavor and a little crunch. This is completely optional. If you have it, use it. If you donโt have it, dust the pan with flour.
Best Olives to Use
Kalamata olives are excellent in this bread, but you can use a medley of olives. I’ve made it both ways. Whatever you use, give the olives a rough chop.
Let Me Show You How to Make This Olive Bread
Mix the dry ingredients together and then mix in the chopped olives and water. At first the dough will seem very dry and shaggy and youโll question if it will even come together. (See above!) Use a spatula at first and then switch to your hands to ensure all of the flour is moistened. The dough is a little sticky after itโs thoroughly mixed.
Let it rise. Cover the dough and let it rise at room temperature for about 2โ3 hours.
You can immediately continue with step 4 below (gently shaping before baking) or refrigerate the dough for up to 3 days. For best flavor, I strongly recommend refrigerating the risen dough even if it’s just for a couple hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape:
Now it’s time to choose between a dutch oven or baking sheet. This bread isn’t picky!
Use a Baking Sheet or Dutch Oven
You can use either. Baking the olive bread in a covered dutch oven traps steam inside the pot, creating that perfect crust. If you plan to bake a lot of bread in the future, you wonโt regret picking up a dutch oven. If you don’t have a dutch oven, a nonstick large baking sheet is best. Let me explain both ways:
- Baking Sheet: Lightly dust it with flour and/or cornmeal. Place the dough on top, cover it, and let it rest as the oven preheats. You will find these detailed instructions in the recipe below, along with my crispy crust optional trick in step 7!
- Dutch Oven: Place the empty dutch oven with lid in the oven as it preheats. Place the dough on high heat resistant parchment paper (I use this parchment paper) and then fit inside a bowl. Cover and let the dough rest as the oven preheats, then place it (with the parchment) in the hot dutch oven before baking. You will find these detailed instructions in the recipe Note below.
Whichever you use, don’t forget to score the dough with a bread lame or sharp knife. Scoring allows the wet, airy dough to โbreatheโ as it rises and bakes.
Dutch oven method:
Baking sheet method:
The bread is unbelievable when it’s fresh from the ovenโwarm, crispy, crusty, and soft inside!
What Can I Serve With This Olive Bread?
Honestly, it’s fantastic plain. But I usually mix together a super easy + flavorful dipping oil: 3 Tablespoons (45ml) extra virgin olive oil and 2 minced cloves of garlic plus a sprinkle each of red pepper flakes, fresh or dried thyme, dried oregano, salt, and pepper. The bread would also be delicious paired with homemade pesto.
Serve your olive bread alongside a charcuterie or cheese platter, or with any Mediterranean-style fare. I love it with a big Greek salad and have even served it with minestrone soup, pesto shrimp, chicken meatballs, and lemon thyme chicken.
Print
Easy No-Knead Olive Bread
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Total Time: 4 hours, 35 minutes
- Yield: 1 loaf; 10-12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Follow this recipe and enjoy homemade olive bread that’s altogether crisp, soft, garlicky, herby, and salty. Review Notes before beginning. If youโre new to working with yeast, reference my Baking with Yeast Guideย for answers to common yeast FAQs.
Ingredients
- 3ย and 1/4 cups (aboutย 430g)ย bread flourย (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoons instantย orย active dry yeast
- 2 teaspoonsย coarse salt (see note)
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons garlic powder
- 1 heaping cup (about 135g) roughly chopped olives
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70ยฐF (21ยฐC)
- optional:ย cornmeal for dusting pan
Instructions
- In a large un-greased mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together. Using a silicone spatula or wooden spoon, mix in the olives. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)
- Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good!) Place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.
- Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the dough out onto a floured work surface. Using generously floured hands, shape into a ball as best you can. Dough is very sticky. Transfer to prepared baking sheet. Loosely cover and allow dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone or dutch oven.
- During this 45 minutes, preheat the oven to 425ยฐF (218ยฐC).
- When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the dough with a slash or an X, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape into a ball.
- Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
- Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 35-40 minutes or until the crust is golden brown. How to test for donenessโgive the warm loaf a light tap. If it sounds hollow, itโs done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195ยฐF (90ยฐC).
- Remove the bread from the oven and allow to cool for at least 10-20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to 3 months. To bake, allow dough to thaw overnight in the refrigerator, or for 2โ3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
- Special Tools (affiliate links): Glass Mixing Bowls | Wooden Spoon or Silicone Spatula | Baking Sheet or Dutch Oven | 2-Cup Measuring Cup | Bread Lame | Instant-Read Thermometer | Coarse Sea Salt
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough, however if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka โrapid riseโ or โquick riseโ yeast). The bread will rise faster. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer. Reference my Baking with Yeast Guideย for answers to common yeast FAQs.
- Salt:ย Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
- Dried Oregano & Garlic Powder: Feel free to use 2-3 teaspoons chopped fresh oregano or substitute 2 teaspoons of another dried herb you love. Instead of garlic powder, you can use 2 teaspoons minced fresh garlic or roasted garlic.
- Using a Dutch Oven: The process is similar to Cranberry Nut No-Knead Bread. You need a 6-quart or larger dutch oven or any large oven-safe pot with a lid (lid is crucialโsee cranberry nut no-knead bread for more information). Prepare dough recipe above through step 3. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesnโt have to be perfect. Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and itโs never been an issue.) Lift the parchment paper and dough up and place it all into a large mixing bowl. Using a very sharp knife or bread lame, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes. During this 30 minutes, preheat the oven to 425ยฐF (218ยฐC). Place your dutch oven (with the lid) inside for 30 minutes so that itโs extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it allโthe parchment paper includedโinside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes or until the bread is golden brown. You can test for doneness exactly how you would in step 8 above. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 10-20 minutes before slicing/serving.
- Using a Pizza Stone: If you want to bake your bread on a pizza stone, place pizza stone in the preheating oven. Remove hot pizza stone, dust with cornmeal or a little flour, and then transfer shaped and scored dough to hot pizza stone and bake as directed.
- No Nonstick Pan?: If you donโt have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so itโs best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary, and bake the bread for longer until it’s golden brown and sounds hollow when tapped.
Reader Comments and Reviews
Tasted delicious but thought it was a bit dense. I plan on making again and maybe patting the olives dry before mixing in? Also wondering if shaping into a loaf shape rather than a ball could have affected it as well?
Hi Maria, Thereโs no kneading involved here AND thereโs a heavy wet add-in (olives) so the bread is going to be denser than, say, a slice of sandwich bread. Try using a little more yeast (2 and 1/4 teaspoons) and kneading the dough as best as you can (itโs sticky) for about 5 minutes at the end of step 1. Try not to add any more flour than you need. A sticky dough is OK. This will help the texture lighten up a bit. Thank you for giving this one a try!
This bread is absolutely delicious… being incredibly easy to make is a lovely bonus as I’d make it regularly even if it took more work. I needed to add a bit more flour, which is consistent with what I’ve seen from trying US recipes versus those from elsewhere around the world. I used bread flour and measured it by weight, but I think US flour has a higher protein level on average which affects moisture absorption. In any case, the dough for my third batch is resting now — along with a rosemary, caramelised onion and garlic variation of my own that I thought I’d experiment with — and the recipe has joined my “make regularly” list. Thank you so much for a wonderful recipe!
I used all purpose flour, substituting 1 cup WW, so maybe pushing the boundaries there. I also adding some rosemary and thyme. After rising for 3 hours, the dough sat in the fridge overnight. It did rise but was a bit dense – but delicious. Hot out of the oven with butter.
Very delicious bread. Mine is not as fluffy as seen on the pics. It is without the bubbles. What could be wrong? I followed the steps.
Hi Estee, Did the dough rise at all? Your yeast could be inactive. Our baking with yeast guide will be helpful as well!
Does the dough need to rest for 30 minutes or for 45 minutes before baking?
Hi LC, the dough will rest at room temperature for 45 minutes (steps 4 & 5) before baking. Hope you enjoy the bread!
Hi
Can all the proofing be done in the frig overnight or should it rise at room temperature first?
See Notes after the recipe!
I measured the flour and water by weight according to your recipe but my dough is super sticky – splatting out immediately and wonโt form a ball. Is this normal or should I have decreased the water a bit?
You can try decreasing the water a little next time, Anuja! Or adding a little extra flour.
Can you bake this in an oiled standard (9×5) loaf tin?
Hi Barbara, There is a little too much dough for a standard size (9ร5 inches) loaf pan, but you could try dividing the dough in half and using 2 loaf pans. The edges should still crisp up and the bake time may vary.
Do you oil the bowl before proofing? And if so does it have to be olive oil?
Hi Trayce, do not grease the bowl here!
Thank you so much!
What is the size of the ball that you shape the dough into for baking? Is it a round ball or flat on the bottom? Thx!
The step by step photos and video tutorial above should be helpful, Jenny! It won’t be round – it’s a soft dough.
Hi, have used other Sally’s bread recipes with great success, however, having followed recipe, did have an issue in that the bread was still slightly doughy in the middle. Would lowering the oven temp and cooking for longer help?
Hi Jon, the middle part will be soft, but if it seems too moist/doughy then itโs possible it needs a few minutes longer in the oven. You can bake longer at the written temperature or try lowering, knowing that the bake time will be quite a bit longer. If your olives seem especially wet, you give lightly blot them with a paper towel before adding to your dough next timeโthat should help with any wetness. Hope this helps for your next batch!
One more question: do you have any tips for baking two loaves at one time? I tried it (switching the positions halfway through as well as rotating them 180) and one of the breads was perfect but the other one sunk in the middle and got a bit burnt on the bottom.
Hi Lauren, are you baking the loaves on the same rack? Baking the loaves on separate racks will prevent them from baking evenly, even if rotated throughout bake time. If you can fit both loaves on the same rack without touching, then you can bake both at the same time. Otherwise, it will be best to bake separately.
Hi Sally,
I recently made an olive bread using your recipe and it turned out great. My friends loved it.
Thank you very much for publishing this recipe.
Hi, if I am leaving it in the fridge overnight, do I just leave it in the bowl covered with plastic wrap?
Correct!
Absolutely delicious. This loaf turned out perfectly – crispy outside, soft, salty inside and genuinely was just as good as if I’d purchased it from a bakery. I will be making again…. often!
When cooking in a Dutch oven do you have to use parchment paper or is cornmeal on the inside bottom of the Dutch oven sufficient?
Hi Tony, we highly recommend parchment paper as it prevents the bread from sticking and also makes it easier to handle when moving from the bowl to the hot Dutch oven. If you don’t have parchment paper, you can grease the inside of the Dutch oven instead.
Thank you for this great, easy recipe, Sally! Wow, everyone loves it and I will keep in my regular repertoire. So yummy with appetizers but my favorite is a quick avocado toast for breakfast with a thin slice with Wholly Guacamole or Guacamole Now, in a tube so it that never turns brown and bitter, and an egg. Itโs wonderful with any tomato dish from strews to casseroles to soups. Thank you!
Too salty! Between the salt and olives. Iโd stick to one teaspoon salt.
Hi sally, I didnโt see any bubbles in mine? What could have gone wrong?
Hi Pauline! Did the dough rise at all? Your yeast could be inactive. Our baking with yeast guide will be helpful as well!
What kind of olives?
Hi Ryan, kalamata olives are excellent in this bread, but you can use a medley of olives. Weโve made it both ways. Hope you enjoy!
Iโve made this bread 2x. Very good this time I used jarred tapenade and itโs very flavorful.
I was just going to ask about using the jar tepanade. Did you just try to drain it and did you use the same amount? TIA
A quick note: if you have a fairly old electric oven, best not to use the steam bath method. It can short circuit the element, as I once discovered to my cost.
Hello, I am putting this dough in the fridge over night. In step 4 do I or don’t I knead the bread into a ball before it rests for the final 45 minutes?
Can’t wait to try it!
R
Hi Robin, this is a no-knead bread. You will just shape into a ball as best you can.
Thank you for your quick reply. I’m going to put it in the oven in the morning!
I just wanted to send you some appreciation for the simple bread dipping oil recipe you include on this page. I have been making it on repeat. It is soooooo good!
Thrilled to hear this, Laura!
Can I bake two loaves at the same time? One just isnโt enough!
Hi Ajit, for best results, we recommend making 2 separate loaves rather than doubling. So glad you’re enjoying this bread!
I want to make this! It looks amazing. When leaving it the fridge for a few days, do you need to let it rest to room temp before baking it? Or bake it straight from the fridge?
Hi Angie, the dough will rest at room temperature for 45 minutes (steps 4 & 5) before baking. Hope you enjoy the bread!
Finally! I made this and it is perfect, probably my first loaf thatโs ever turned out this perfectly. Our climate is extremely dry here in New Mexico so I added a scant 1/8 cup more water to get the dough to pull together, every other ingredient and step was to the letter. I baked it in a Dutch oven and it is perfection! Thank you!!
I used 3/4 beer n 1/4 water, 1/4 tsp yeast, let er ferment overnight .
I follow Sally a lot.
Old and in the way now,
Ol Tom