![['Close-up view of a crusty no-knead olive bread loaf with visible olives.', 'Side shot of freshly baked no-knead olive bread, showing a golden crust and olive chunks.', 'A slice of no-knead olive bread revealing its soft interior and scattered olives.', 'Juicy no-knead olive bread resting on a wooden surface, highlighting its texture.']](https://snacknova.com/wp-content/uploads/2026/06/no-knead-olive-bread_1_U1.webp)
Easy No-Knead Olive Bread
This simple, no-knead olive bread delivers a flavorful crust with minimal effort, perfect for a quick yet artisanal loaf.
Ingredients
Dough
- 3 1/4 cups bread flour (spooned & leveled, plus more for shaping and pan)
- 2 teaspoons instant or active dry yeast
- 2 teaspoons coarse salt (see note)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 heaping cup roughly chopped olives
- 1 1/2 cups water (close to room temperature at about 70°F (21°C))
- optional cornmeal (for dusting pan)
Instructions
- Mix flour, yeast, salt, oregano, and garlic powder in a bowl. Stir in olives, then add water and mix until shaggy. Shape into a ball, cover, and let rise for 2-3 hours or refrigerate for 12 hours to 3 days.
- Turn dough onto a floured surface, shape into a ball, and let rest for 45 minutes. Preheat oven to 425°F (218°C) during this time.
- Score the dough with a slash or X. If desired, place a pan of boiling water in the oven for steam. Transfer dough to a prepared baking sheet.
- Bake for 35-40 minutes until golden brown and hollow-sounding or internal temperature reaches 195°F (90°C). Cool before slicing.
Notes
For a crispier crust, add steam during baking by pouring boiling water into a pan in the oven.