No Knead Olive Bread

Olive BreadIf you liked the No Knead Bread I made in one of my videos, you will love this Olive Bread. It’s just as easy as the orig­i­nal bread recipe but filled with deli­cious black oil-cured olives.

Because of the high salt con­tent of the olives you can omit the addi­tion­al salt in the dough.


3 cups bread flour

12 cups oil cured black olives

34 tsp yeast

12 cup water


1.  In a large bowl add flour, yeast and olives.  Add water and stir with a wood­en spoon until all of the flour is hydrat­ed.  Dough will be sticky and shag­gy.  Cov­er with saran wrap and let rest at room tem­per­a­ture (70 degrees) for about 12 -18 hrs.

2. Dough will be dot­ted with bub­bles.  Flour work sur­face and pour dough on it, sprin­kle flour onto dough and fold it over on itself once or twice.  Cov­er with saran wrap and let rest for 15 min­utes.

3.  Use more flour to pre­vent dough from stick­ing to hands and shape dough into a ball.

4.  Coat a cot­ton tow­el with a gen­er­ous amount of flour, wheat bran or corn­meal and place dough seem side down on tow­el.  Sprin­kle more flour on top, cov­er with tow­el and let rise anoth­er 2 hours. After one hour, place a 6–8 quart cast iron, enam­el, pyrex or ceram­ic cov­ered pot in oven and pre­heat to 450 degrees F.

5.  When dough is ready, dough will be more than dou­ble in size, slide your hand under the tow­el and turn dough over into pot, seam side up.  It’s ok it it looks messy, just shake pan once or twice to dis­trib­ute dough even­ly in pan.  Cov­er with lid and bake 30 min­utes.  Remove lid and bake anoth­er 15–30 min­utes until bread has a nice brown col­or.  Let cool and enjoy!

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