Sunday Breads: No-knead Olive Bread

We are on a bread making roll – pun intended – here at Olive and Ruby.  It’s been a tough couple of weeks at work, and nothings more liberating that coming home and kneading all of my stress away.  Okay I’ll stop now, I promise. This week for brunch I made a no-knead Olive bread. 

Olive Bread ©

Who doesn’t love a recipe where you toss all of the ingredients together in a container, let it sit overnight and then bake it in the morning. It really doesn’t get any easier than that. After sitting out on the counter the dough will be very wet and you will have to scrape it out onto a flour and cornmeal coated clean tea towel.

No-knead Olive Bread ©

The loaf is best baked in a dutch oven, but I’m sure you could probably substitute this with an oven proof pot. Baking with the lid on and then off resulted in a beautiful walnut brown loaf that was moist and tasty and FULL of olives. As you can imagine, this bread did not last long.

Olive Bread ©


Olive Bread ©

Sunday Breads: No-knead Olive Bread

yield: 1 Loaf  prep time: 15 minute(s)
cook time: 50 minute(s)  total time: 65 minute(s)


3 cups
Bread Flour
1 1⁄2 cup
Kalamata Olives, pitted (rough chop)
3⁄4 teaspoons
1 1⁄2 cup
Cool Water


1. Mix the yeast and flour together in a large bowl and then toss in your chopped olives. Add your water and mix everything together using a large spoon. The dough will be very moist and not knead-able (sp).
2. Cover it and let it sit at room temperature overnight or for 14 - 18 hours. I may have let mine sit for a wee bit longer (24 hours) and it was still fine.

On baking day

3. Spread a liberal amount flour onto a flat surface then scrape the dough out onto a floured surface and just fold it a few times, liberally flouring both sides if it is sticking. Eventually you want to form a ball or loaf with it.
4. Take a large tea towel and sprinkle it liberally with flour and corn meal. If you don’t have corn meal you can just use flour, but corn meal adds a great texture to it.
5. Tip floured ball, seam side down onto the prepared tea towel, then wrap ends of tea towel around the dough and leave for another 2 hours to rise. 90 minutes into the rising pre-heat your oven as hot as you can (500 degrees for me)
6. Place ungreased Dutch oven or heavy enamel pot in the oven so that the pot can be very hot too. Do not preheat the lid.
7. Once the 30 minutes are up, pick up the towel with the dough on it and roll the dough into the pot so the seam side is up. Put the lid on the pot and cook it for 30 minutes. Then take off the lid (be really careful of escaping steam). Cook it for another 20 minutes or so until the crust is a dark, walnut brown.

I challenge you to let it cool on a wire rack for an hour before slicing.


(Taken from My Bread by Jim Lahey)