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No-Knead Olive Bread

Published on November 13, 2021
The Modern Nonna avatar link
Cook Time: 60 minutes
Serving Size: 6 servings
  • 3 cups all-purpose flour — 413 grams
  • 1 teaspoon salt — 5 grams
  • 1/2 teaspoon active dry yeast — 2 grams
  • 1 cup + 3/4th’s warm water — 400ml
  • 1/2 cup chopped pitted olives — 90 grams
Please note: If your dough is too dry you can add a touch more water, and if your dough is too wet you can add a touch more flour. Please always level off your flour with a knife before adding it to your bowl to have more precise measurements. I have not tried baking with foil if you don’t have a lid but it should totally work
      Mix all of the ingredients in a really big bowl until you have a very sticky dough. Cover it and let it rise at room temp overnight — or minimum of 5 hours. Place the dough ball somewhere away from drafts that could be in your microwave, in a cupboard, or in your cold oven. The following day you can uncover it and flour your counter. Pour the dough out and flour it well on top as well. You don’t need to KNEAD it you can just move it around until you have a really nice and soft dough that is no longer sticky on the outside. You can flour your loaf a little bit more if it still sticks to your hands. Place your loaf into ANY oven safe dish lined with parchment paper. Lid on, and place it in your oven. Turn on your oven to 450F and bake for 30 min. — no preheating. 30 min later uncover it and bake for another 20-30 minutes or until golden on each side. Let it cool 5-10 minutes and dig in. Enjoy. You can let it cool and cover it or wrap it up and store the bread on the counter. It will always be the best the same day.


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