No Knead Rosemary Olive Bread
This no knead rosemary olive bread is crusty on the outside, soft and chewy inside, and packed with olives and fresh rosemary. An easy artisan bread with no mixer needed.
Servings 16 servings
Calories 92kcal
Ingredients
- 3 cups Bread Flour
- 1 2/3 cups Water room temperature
- 1/2 teaspoon Instant Yeast (for slow overnight rise)
- 1 1/2 teaspoons Salt
- 1/2 cup Kalamata Olives chopped
- 1 tablespoon Fresh Rosemary chopped
Instructions
- In a bowl, mix the flour, salt, yeast, and water until a sticky dough forms
- Add the rosemary and olives. Mix it in the dough. Dough will look wet and shaggy, this is normal. Do not add more flour.
- Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours at room temperature
- Preheat oven to 450 degrees Fahrenheit
- Place a dutch oven with lid inside the oven to preheat for 30 minutes
- Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape
- Make 3 shallow slits at the top the bread
- Cover the bread with a clean kitchen towel while the dutch oven preheats
- Carefully, place the dough inside the preheated dutch oven. Cover with lid
- Bake for 30 minutes
- Remove the lid and bake for 10-15 minutes more or until browned on top and crusty
- When ready, place the bread on a cooling rack
- Enjoy!
Notes
- Dough texture matters: This dough will be very sticky and shaggy, that’s exactly how it should be. Do not add extra flour or the bread will turn dense instead of airy.
- Use instant yeast: This recipe is designed for instant yeast. If using active dry yeast, dissolve it in the water first and let it sit for 5–10 minutes before mixing.
- Long rise = better flavor: The 12–18 hour rise develops that deep, bakery-style flavor. If your kitchen is warm, check the dough closer to the 12-hour mark.
- Olives tip: Pat the olives dry before adding them to prevent excess moisture in the dough.
- No Dutch oven? You can bake this in a covered oven-safe pot or even on a baking sheet with a pan of hot water in the oven to create steam.
- Crust control: For an extra crispy crust, leave the lid off for the last 10–15 minutes of baking.
- How to know it’s done: The bread should be golden brown and sound hollow when tapped on the bottom.
- Cooling is key: Let the bread cool completely before slicing; cutting too early can make the inside gummy.
- Storage: Store at room temperature in a paper bag or wrapped in a towel for up to 2 days. Avoid plastic, it softens the crust.
- Freezing: Slice and freeze for up to 2 months. Toast straight from frozen.
Nutrition
Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 285mg | Potassium: 27mg | Vitamin A: 20IU | Calcium: 6mg | Iron: 0.2mg
