Transform your kitchen into an artisan bakery with this No Knead Olive Bread recipe. With minimal effort you can create a rustic loaf that’s golden, crunchy, and bursting with the briny goodness of olives.
The secret? It’s all about creating a high-hydration dough, which means while working it, the dough will be sticky, but don’t let that scare you, it’s actually a good sign. Best of all, you don’t need to get your hands messy or invest in a stand mixer. Time does all the hard work, allowing the dough to rise and the flavours to develop naturally.
What makes this bread extra scrumptious is the mix of kalamata and green olives, which add a variety of textures and a rich, briny Mediterranean flavor.
This recipe is so simple that even beginners to bread-making can’t mess it up. It’s foolproof, flavourful, and will fill your kitchen with the most irresistible aroma as it bakes. Trust me, your guests will be begging for the recipe, never guessing how effortless it really was to make!
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/no-knead-olive-bread/
#bread #recipe #vincenzosplate
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INGREDIENTS:
50g/ 1.7oz pitted Kalamata olives
100g/ 3.5zoz pitted green olives
400g/14oz 00 flour
7g/ 0.2oz dry yeast
1 Tbsp of salt
300ml / 1.2 cups of water
METHOD:
1) Break the olives into small pieces using your hands or cut them with a knife.
2) In a large bowl, combine the flour, salt, and yeast. Mix using your hands, or with a wooden spoon/spatula.
3) Pour in half of the water and mix until combined. Add the olives, then pour in the remaining water. Continue mixing thoroughly until no dry flour remains.
4) Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
5) After 6 hours, transfer the bowl to the fridge and let the dough rest overnight.
6) The next day, remove the dough from the bowl using wet hands and transfer it to the counter or a wooden chopping board.
7) Wet your hands again and fold the dough several times. After folding, shape the dough into a large ball and place it on a sheet of baking paper.
8) Line a large bowl with a tea towel or cloth and place the dough (with the baking paper) inside. Cover the bowl and let the dough rest for 2 hours.
9) After the first hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to heat for at least 1 hour.
10) Once the dough has rested for 2 hours, carefully remove it from the bowl, keeping it on the baking paper. Use a knife to make a cross-cut on the top of the dough.
11) Transfer the dough, along with the baking paper, into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes at 230°C (446°F).
12) After 30 minutes, remove the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an additional 15–20 minutes, or until the crust is golden brown.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to No Knead Olive Bread
0:15 Ingredients of No Knead Olive Bread
0:50 Chop the Olives
1:05 Mix All the Ingredients
2:42 Cover and Rest
3:38 Reinforce the Dough
5:16 Transfer the Dough and Rest
5:42 How to Bake No Knead Olive Bread
7:54 How to Serve No Knead Olive Bread
9:26 Time to Eat the No Knead Olive Bread, E ora si Mangia
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28 Comments
Follow this link to read and print the written recipe: https://www.vincenzosplate.com/no-knead-olive-bread/
Ohhhhh dear lord, i am on this! Olives and bread 🤤🤤🤤🤤🤤
Serve with 50 kinds of cheese and meats, olive oil, vinegarette, and more olives ❤️❤️❤️
Perfect. Nice boy there 🤓
Not as good as my mums Κυριακή ελιοπίτα from Cyprus.
Do you use warm or cold water when adding to dry ingredients?
HI VINCENZO; AWESOME RECIPE….I WILL TRY THIS……HAPPY HOLIDAYS TO YOU AND YOUR FAMILY….DANNY FROM LAS VEGAS……
Fantastic bread…🎉🎉..love it great simple recipe…..
The gringe has arrived http://youtube.com/post/UgkxzgVJKf_MCVecDvp4ArzogkVZ_v2P1rfb?si=0r4LD6zxn-m6yxnR
It was really delicious and very easy to make!
How about some zeppole
Perfetto 👌 grazie
Vincenzo, I gave this no knead bread recipe a try!! As of now, it looks amazing! We'll have some for our Chrisrmas Eve dinner later. Thank you for your recipes! Merry Christmas to you and to your family! And Merry Christmas to everyone else!!
Hi, First I want to thank you for your videos I learned a lot from them. I wanted to ask you a question . I visited Rome 12 years ago and found a unique butcher shop selling handmade sausages in the center of the city. One was very spicey and I was told it is used only for cooking with pasta. do you know the name of this sausage?
Hello Mr Enzo I beive you it's absutely beautiful e sooo yammy e delicious I only wish I had a piece
I AM GREEK BORNE IN AFRICA thank you soo much I will try e make it 😊👍
YIKES ! ! ! Vincenzo, please correct your recipe… 1 Tablespoon of salt ! ! ! NO, NO, NO… 1 TEASPOON salt please . This is otherwise a wONDerful recipe with very clever techniques. Thank you
I made this the other day. I followed the directions exactly! My dough was much wetter, and it just was floppy. I tried to cut the cross on the top. No way. I baked it anyway, expecting to toss it when it came out. It baked just fine. It's not as fluffy. But it tastes great! I'll try again!
I made it for Christmas Eve dinner. Everyone loved it. But Next time I’ll use 1/2 Vincenzo s recommended salt .
I just made this today for Christmas snacking. Delicious.
That bread looks magnificent!
Making this today! It's in the bowl!
Would somebody please tell me how much flour that is in cups? I cannot find it. Thank you
Omg making this today and forgot the olives 😅… darn. I am certain it will still taste good 👍🏼
I bet it smalls good too. Could I make this using sourdough starter?
Olive loafe is my favorite
That's the best instruction video I have ever seen, so well explained. Thank you, I am going to try this.
Maestro
Vincenzo I think you can make it a lot better just by changing a few details, easier for yourself and those who will follow your recipe.
– 00 flour can be really low protein like 9%, that's more cake flour than bread flour. For people in Italy I think 0 flour or manitoba works a lot better most of the times, while for people outside of Italy bread flour is the way to go. I know there is this idea that you need 00 flour for pizza but that's not always true, you need to watch out for the protein content (12% is ok for both pizza and bread), it is much easier to just use bread flour than find 00 flour with a good protein content even in Italy. If you don't want to deal with any of that just go with durum wheat flour, it will absorb a lot of water and it makes amazing bread.
– I know everybody is making high hydration loaf but it is actually easier to make low hydration dough (60% on flour weight in water) that actually look and taste good. Try to reduce the water to 250g.
– Notice that your dough was sticky until the end… that's not because you used a lot of water or a low protein flour, it is because you let it ferment way too much.
7g will give you good result in about 2 hours at room temperature, you let it rise 6h + fridge overnight + 1 hours after shaping…
What saved your bread was the dutch oven. Next time try to: make a fold after 20 minutes after you mixed everything and let it rise until double in size (do not wait a fixed amount of time) at room temperature or overnight in the fridge and until double at room temperature… Also about 30 minutes more after final shape. You will notice that you will actually be able to handle it without it sticking like that and you will also score it a lot better.
The crust will also be better (your fermentation was so long that your dough was really low on sugar so it didn't brown as good (I usually get a lot more color at 210°C, you cooked it at 230°C)).
– Remember to always weight the salt.. it is really important and it can change the result drastically, with 400g of flour if you use more than 8g of salt the result can be really salty even a difference of 4g (12g of salt) can be a problem (salt should be 1-2% on flour weight, 3% is already salty).
– The olives will get in the way of the gluten so, just like in panettone, they should be put in the end by making a "sheet" of dough where you can put the olives and roll it inside.
– Never use additional flour before the very last step (the final fermentation->oven) because if you add more flour it will need to hydrate again and make it sticky again… you actually did this step right. Good job.
Mine is in the oven as I write. 😊
Have a happy and prosperous New Year, Vincenzo, may the taste of your life always be delicious!