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No-Knead Olive Bread

No-Knead Olive Bread is a rustic and really no-fuss homemade bread recipe. The olives give this 5-ingredient homemade loaf of bread a savory flavor in every bite. Perfect to enjoy when it’s soup weather or for a special occasion.
Prep Time20 mins
Cook Time50 mins
rising time4 hrs
Course: Bread
Cuisine: Italian
Keyword: Bread, no-knead
Servings: 1 round loaf
Author: Lora

Equipment

  • 1 Dutch oven

Ingredients

  • 2 ¼ cups unbleached bread flour plus more for surface and hands
  • ¾ cup whole-wheat flour
  • teaspoons salt
  • one 1/4 ounce envelope yeast 0.8 grams
  • 1⅓ cups cool water 55-65 degrees F
  • wheat bran coarse cornmeal, or more flour, for dusting
  • 1 cup pitted black olives sliced thin (Kalamata is best)

Instructions

  • Stir together flours, salt, and yeast in a medium bowl. Add water and olives, and mix well using a wooden spoon or your hand until dough is wet and sticky.
  • Cover with plastic wrap; let stand at room temperature until dough doubles in volume and the surface is dotted with bubbles (approximately 12-18 hours).
  • Transfer dough to a floured surface using a rubber spatula or a bowl scraper to scrape dough from bowl.
  • Fold dough using lightly floured hands, lifting edges toward the center. Shape dough into a loose round.
  • Generously dust a clean kitchen towel with wheat bran, cornmeal, or flour (I used cornmeal). Gently place dough on towel, seam side down. Dust the top lightly with wheat bran, cornmeal, or flour.
  • Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume, 1-2 hours (the dough should not spring back when pressed).
  • After dough has risen for 30 minutes, preheat oven to 475 with rack in lower third of oven.
  • Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) for 30 minutes or until dough is ready.
  • Carefully remove preheated pot from oven, and uncover. Unfold towel, and quickly but carefully invert dough into pot, seam side up.
  • Cover with lid. Bake for 30 minutes.
  • Uncover pot, and bake until bread is dark brown (mine was golden brown)but not burned, 15-20 minutes.
  • Carefully lift bread from pot using metal spatulas, and transfer to a wire rack to cool completely.