Italian Olive Bread Recipe (Easy No-Knead Dutch Oven Bread)
This Easy Italian Olive Bread is a rustic no-knead artisan loaf with a crispy golden crust, chewy open crumb, and delicious savory olives throughout. The long, slow fermentation develops a rich flavor similar to sourdough, making it an easy homemade bread that's perfect for beginners.
Ingredients
For the Dough
- 400 g bread flour (or all-purpose flour)
- 325 ml water
- 3 g salt (1/2 teaspoon)
- 3 g instant yeast (1 teaspoon)
- 160 g pitted olives, sliced (green, black, or a combination)
For Shaping
- 3 tbsp Extra flour for dusting
- 2 tbsp Wheat bran or flour for dusting the kitchen towel
Instructions
Prepare the Dough
- In a large bowl, combine the water, salt, and instant yeast. Stir until dissolved.
- Add the sliced olives.
- Add the flour and mix with a wooden spoon or dough scraper until no dry flour remains. The dough will be sticky and shaggy.
- Cover the bowl and let the dough rest at room temperature for at least 6 hours.
Cold Fermentation (Optional but Recommended)
- After the initial rise, refrigerate the dough for 12 hours or overnight for deeper flavor. The dough can be refrigerated for up to 3 days.
Shape the Dough
- Turn the dough onto a well-floured work surface.
- Gently stretch it into a rectangle.
- Fold one side toward the center, then the opposite side over it.
- Fold from top to bottom to form a compact dough.
- Turn the dough over and gently drag it across the work surface to create surface tension and shape it into a round loaf.
Final Proof
- Line a bowl with a clean kitchen towel and dust generously with wheat bran or flour.
- Place the dough seam-side up into the bowl.
- Cover and let rise for about 2–2½ hours, or until doubled in size.
Bake
- About 30 minutes before baking, place a Dutch oven with its lid into the oven and preheat to 250°C (480°F).
- Carefully flip the risen dough onto parchment paper.
- Score the top with a sharp knife or bread lame.
- Lift the dough using the parchment paper and place it into the hot Dutch oven.
- Cover and bake for 20-25 minutes.
- Remove the lid, reduce the oven temperature to 220°C (425°F), and bake for another 20 minutes, until the crust is deep golden brown.
Cool
- Transfer the bread to a wire rack and allow it to cool for at least 1 hour before slicing.
Video
Notes
Refrigerating the dough overnight gives the bread a richer, more developed flavor and makes the dough easier to handle.
The dough can be refrigerated for up to 3 days before baking.
Bread flour produces a chewier loaf, but all-purpose flour works well too.
Use a combination of green and black olives for the best flavor.
Dusting the proofing towel with wheat bran helps prevent sticking and gives the loaf a rustic appearance.
Allow the bread to cool completely before slicing to preserve the open crumb.
The dough can be refrigerated for up to 3 days before baking.
Bread flour produces a chewier loaf, but all-purpose flour works well too.
Use a combination of green and black olives for the best flavor.
Dusting the proofing towel with wheat bran helps prevent sticking and gives the loaf a rustic appearance.
Allow the bread to cool completely before slicing to preserve the open crumb.
Tried this recipe?Let us know how it was!