Transform your kitchen into an artisan bakery with this No Knead Olive Bread recipe. With minimal effort you can create a rustic loaf that’s golden, crunchy, and bursting with the briny goodness of olives.
The secret? It’s all about creating a high-hydration dough, which means while working it, the dough will be sticky, but don’t let that scare you, it’s actually a good sign. Best of all, you don’t need to get your hands messy or invest in a stand mixer. Time does all the hard work, allowing the dough to rise and the flavours to develop naturally.
What makes this bread extra scrumptious is the mix of kalamata and green olives, which add a variety of textures and a rich, briny Mediterranean flavor.
This recipe is so simple that even beginners to bread-making can’t mess it up. It’s foolproof, flavourful, and will fill your kitchen with the most irresistible aroma as it bakes. Trust me, your guests will be begging for the recipe, never guessing how effortless it really was to make!
💯 Follow this link to read and print the written recipe:
#bread #recipe #vincenzosplate
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INGREDIENTS:
50g/ 1.7oz pitted Kalamata olives
100g/ 3.5zoz pitted green olives
400g/14oz 00 flour
7g/ 0.2oz dry yeast
1 Tbsp of salt
300ml / 1.2 cups of water
METHOD:
1) Break the olives into small pieces using your hands or cut them with a knife.
2) In a large bowl, combine the flour, salt, and yeast. Mix using your hands, or with a wooden spoon/spatula.
3) Pour in half of the water and mix until combined. Add the olives, then pour in the remaining water. Continue mixing thoroughly until no dry flour remains.
4) Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
5) After 6 hours, transfer the bowl to the fridge and let the dough rest overnight.
6) The next day, remove the dough from the bowl using wet hands and transfer it to the counter or a wooden chopping board.
7) Wet your hands again and fold the dough several times. After folding, shape the dough into a large ball and place it on a sheet of baking paper.
8) Line a large bowl with a tea towel or cloth and place the dough (with the baking paper) inside. Cover the bowl and let the dough rest for 2 hours.
9) After the first hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to heat for at least 1 hour.
10) Once the dough has rested for 2 hours, carefully remove it from the bowl, keeping it on the baking paper. Use a knife to make a cross-cut on the top of the dough.
11) Transfer the dough, along with the baking paper, into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes at 230°C (446°F).
12) After 30 minutes, remove the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an additional 15–20 minutes, or until the crust is golden brown.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to No Knead Olive Bread
0:15 Ingredients of No Knead Olive Bread
0:50 Chop the Olives
1:05 Mix All the Ingredients
2:42 Cover and Rest
3:38 Reinforce the Dough
5:16 Transfer the Dough and Rest
5:42 How to Bake No Knead Olive Bread
7:54 How to Serve No Knead Olive Bread
9:26 Time to Eat the No Knead Olive Bread, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
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The Ultimate No Knead Olive Bread Recipe
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Follow this link to read and print the written recipe: https://www.vincenzosplate.com/no-knead-olive-bread/
Italian here …
Tip … use a shower cap to cover the bowl
The technique of making this no need bread was right up my alley. I found the directions easy to follow and the end result of the bread was great. Just a few comments though: I recommend reducing the salt to 1 teaspoon, and perhaps adding a small amount of sugar or perhaps rosemary, would enhance the flavor. The 1 tablespoon of salt produced a loaf that was almost too salty to eat. Perhaps the olives themselves were the problem nevertheless still try reducing the salt.
Thank you for this great technique. I will try it again following my own suggestions mentioned above.
I recommend proofing the yeast first. I have wasted a lot of flour with yeast that is no good !
I am going to try making it today, but with the starter instead of the east 😊
I tried your ciabatta bread recipe and it turned out amazing! I'm just trying this olive bread recipe but I used fresh yeast instead of dry yeast. Do you have a suggestion how much fresh yeast should I use or how to use fresh yeast in this recipe?
Ooooh your maliking my mouth water
I love your recipes
I made this today and it was easy and so delicious.
Hi Vincenzo, I tried this recipe and it was just beautiful! Tried to bake bread for the first in my life and it turned great, I shared with family and friends, they loved it! Love authentic italian recipes so much..
Have a question, I'm planning to visit Sydney in early February! I really want to have real, authentic italian food. I always try to avoid not authentic italian food (it's not worth it!!), could you recommend the best & your favourite italian place in Sydney? Anywhere in the city & nearby city.. thanks!
Thank you for this amazing recipe. ❤
Brilliant 🎉
Delicious ❤
Great Tutorial 👍
Vincenzo I finished baking this olive loaf bread today and let me tell you this bread is no joke. This is the best bread I have ever had and it also is so easy to make. My family and I ate all the bread literally in 15 minutes. I am going to make this bread all the time from now on. The crust is fantastic and the bread is so soft inside. I’ve made other of your recipes in the past and they all are just absolutely fantastic!
I think you should have the usa measurements as well even though I know metrics I prefer to use cups spoons and ounces you don't know who may want to watch your program.
I'm drooling yum😊
Great!! But I guess there's too much yeast .
Looks so delicious! I'm making this recipe 😊
Yes yes yes!!! Halved sundried tomatos also are amazing in this bread too.
Some soft cheese on the side, some meats and you have heaven.
A loaf of olive bread and glass of red wine, a perfect meal 😊
Hi Vincenzo – what is the water temperature you recommend?
Looks SO good – can't wait to make this one, Vincenzo! Thanks!
You mixed the ingredients together so that means that you "KNEADED" it which means to MIX .
I use a cast iron pan with high walls and a lid. I dont use baking paper and i still get a nice round shape. But i use more flour than you do so i have more dough to work with. Awesome recipe i am going to have to try it.
Looks fantastic! I can just imagine that bread still hot out of the oven with a huge mug of black coffee!
Looks amazing!
Hi Vincenzo! You’ve got a happy baker over here in Japan 🇯🇵 🎉 I didn’t have kalamata olives so instead I added 50g of roasted garlic along with 100g of green olives and, man!, is it good! Just one question, do you think the temperature of water that is added to the dough makes any difference for activating the yeast?
Also, for other bakers, I found it easier to score the dough in the bowl before putting it in the Dutch oven instead of how the video showed.
My husband and I are such big fans of yours and thank you very much for this delicious new recipe! Happy New Year 🎉
Love the bread, but 1 tablespoon of salt seems… excessive? Especially with the already salty olives. I've reduced it to 1 teaspoon. Seems better that way.
Mine is in the oven as I write. 😊
Have a happy and prosperous New Year, Vincenzo, may the taste of your life always be delicious!
Vincenzo I think you can make it a lot better just by changing a few details, easier for yourself and those who will follow your recipe.
– 00 flour can be really low protein like 9%, that's more cake flour than bread flour. For people in Italy I think 0 flour or manitoba works a lot better most of the times, while for people outside of Italy bread flour is the way to go. I know there is this idea that you need 00 flour for pizza but that's not always true, you need to watch out for the protein content (12% is ok for both pizza and bread), it is much easier to just use bread flour than find 00 flour with a good protein content even in Italy. If you don't want to deal with any of that just go with durum wheat flour, it will absorb a lot of water and it makes amazing bread.
– I know everybody is making high hydration loaf but it is actually easier to make low hydration dough (60% on flour weight in water) that actually look and taste good. Try to reduce the water to 250g.
– Notice that your dough was sticky until the end… that's not because you used a lot of water or a low protein flour, it is because you let it ferment way too much.
7g will give you good result in about 2 hours at room temperature, you let it rise 6h + fridge overnight + 1 hours after shaping…
What saved your bread was the dutch oven. Next time try to: make a fold after 20 minutes after you mixed everything and let it rise until double in size (do not wait a fixed amount of time) at room temperature or overnight in the fridge and until double at room temperature… Also about 30 minutes more after final shape. You will notice that you will actually be able to handle it without it sticking like that and you will also score it a lot better.
The crust will also be better (your fermentation was so long that your dough was really low on sugar so it didn't brown as good (I usually get a lot more color at 210°C, you cooked it at 230°C)).
– Remember to always weight the salt.. it is really important and it can change the result drastically, with 400g of flour if you use more than 8g of salt the result can be really salty even a difference of 4g (12g of salt) can be a problem (salt should be 1-2% on flour weight, 3% is already salty).
– The olives will get in the way of the gluten so, just like in panettone, they should be put in the end by making a "sheet" of dough where you can put the olives and roll it inside.
– Never use additional flour before the very last step (the final fermentation->oven) because if you add more flour it will need to hydrate again and make it sticky again… you actually did this step right. Good job.
Maestro
That's the best instruction video I have ever seen, so well explained. Thank you, I am going to try this.
Olive loafe is my favorite
I bet it smalls good too. Could I make this using sourdough starter?
Omg making this today and forgot the olives 😅… darn. I am certain it will still taste good 👍🏼