There’s really nothing better than the simple deliciousness of a loaf of crusty no-knead bread. While it’s hard to beat that original recipe, sometimes I like to add mix-ins to take it to the next level. This olive bread has the same tasty, crisp outside and soft interior as the original version, but they’re complemented by the salty kick of olives. Whether you simply serve this olive bread with a good extra-virgin olive oil for dipping or make it a base for sandwiches, it’s sure to be a hit. The crust bakes to a perfect golden brown, giving a satisfying crunch to contrast with the soft bread and tender olives inside. This is a recipe you’ll make again and again! (Wondering Is Yeast Vegan? Or Is Bread Vegan? I have answers!)
Why You’ll Love This Olive Bread Recipe
Easy no-knead recipe. Perfect for beginner bakers or anyone looking to simplify their bread-making process. Perfect for sharing. Homemade bread is meant to be shared and enjoyed with loved ones! Everyone will be impressed by your baking skills. Satisfying. There’s nothing quite like making your own bread! You’ll feel a sense of accomplishment with every bite of this crusty olive bread.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
All-purpose flour – No need for any thing fancy—all-purpose flour is perfect. Instant yeast – Learn more: How to Test Yeast to See if it’s Still Good Sea salt Very warm water – About 120°F. It needs to be warm enough to activate the yeast, but not so hot that it kills it. Maple syrup, agave, or granulated sugar Olive oil – Or another oil you like to use for baking. Pimento olives – You can cut them in half for bigger bursts of flavour, or chop them more finely so they’re more evenly distributed throughout the bread.
What Should I Bake This Bread In?
You’ll need to bake your olive bread in a Dutch oven. Because a Dutch oven is covered, it locks steam from the bread inside, which is how you get that crispy-crusty exterior. I use a white Le Creuset 5.5 QT Enameled Cast-Iron Round French (Dutch) Oven, but I also adore the Lodge version, which is a lot more affordable.
How to Make Olive Bread
Mix the dry ingredients. Whisk the dry ingredients together in a large bowl. Add the liquid ingredients. Form a well in the centre and add the warm water, maple syrup, and oil. Stir until the mixture comes together. Finish the dough. Add the olives and stir again until they’re incorporated and the dough is shaggy. Rise. Remove the dough and grease the bowl. Return the dough to the bowl and flip it over a few times so the dough is also greased. Cover the bowl and let the dough rise for 2 to 3 hours, or until doubled in size.
Preheat the Dutch oven. During the last 30 to 40 minutes of rising, place your Dutch oven in the oven and preheat at 450°F. Fold the dough. Turn out the dough onto a lightly floured surface. Flour the top of the dough and a bench scraper or spatula. Fold the dough by pulling the edges up onto the centre and repeat 6 to 12 times, or until the dough feels tight and starts holding its shape. Shape the dough. Place the dough onto a piece of parchment paper and shape it into a circle. Use a sharp knife to slice a vent on the top. Place the bread in the Dutch oven. Use the parchment paper as a sling to drop the olive bread into the preheated Dutch oven.
Bake. Bake the bread with the lid on for 45 minutes, then continue baking for 15 to 20 minutes uncovered. (If you’re using a gas or convection oven, bake for only 5 to 10 minutes.) Cool. Remove the Dutch oven from the oven and use the parchment to lift the olive bread out of the pot and transfer it to a wire cooling rack. For best results, cool completely before serving.
Tips for Success
Measure properly. Measure your ingredients accurately. Using a kitchen scale for your flour and water will give you more consistent and better results. Improvise if your kitchen is cold. If your kitchen is cold or drafty, place the bowl of dough in your oven with the oven light turned on for a warm, draft-free area for it to rise. Preheat your Dutch oven. A hot Dutch oven mimics a professional bread oven by creating a steamy environment, giving your olive bread that beautiful crust. Cool before slicing. Let your bread cool down before slicing for optimal texture and flavor. Cutting too soon can lead to a gummy crumb.
Variations
Any olives will work in this bread; I also love Kalamata olives, buttery castelvetrano olives, or a combination of a few different varieties. Just make sure the olives you use are pitted! If you’d like, you can also add some fresh or dried herbs to your no-knead olive bread. Rosemary, thyme, or oregano would all be delicious here.
Serving Suggestions
Charcuterie boards. Make your bread the centrepiece of a vegan charcuterie board. Soups and stews. A rustic slice of olive bread is perfect for dipping into tomato tortellini soup or vegetable minestrone. Bruschetta. Top slices with tomatoes, basil, and a drizzle of balsamic glaze for an easy appetizer. Sandwiches. Use this bread as a base for a caprese sandwich with parsley pesto.
How to Store
Once cooled, wrap the olive bread tightly in plastic wrap or store it in an airtight container at room temperature. It should last for about 2 to 3 days. Once your bread goes stale, you can cube it and toss it with oil and toast it in the oven for homemade croutons.
Can I Freeze This Recipe?
For longer storage, you can freeze your olive bread. Wrap it in foil, then place it in a freezer bag and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature then reheat in the oven for a few minutes to restore its crispy crust.
More Homemade Vegan Breads
Gluten-Free Sandwich Bread Vegan Garlic Parmesan Dinner Rolls Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes Vegan Japanese Milk Bread Garlic and Rosemary Focaccia Bread
Enjoy friends! If you make this olive bread recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
