This olive bread recipe is perfect for those who love the rich, briny flavor of olives. It's a no-knead bread, making it incredibly easy to prepare. With just a few simple ingredients and some patience, you can create a delicious, crusty loaf that's perfect for sandwiches, dipping in olive oil, or enjoying on its own.
The ingredients for this recipe are quite straightforward, but you might need to pay special attention to the pitted olives. Make sure they are chopped and pitted to avoid any unpleasant surprises while eating. If you don't have active dry yeast at home, it's readily available in the baking aisle of most supermarkets.
Ingredients For Olive Bread Recipe (No Knead)
Flour: The base of the bread, providing structure and texture.
Water: Helps to activate the yeast and hydrate the flour.
Olives: Adds a rich, briny flavor to the bread.
Salt: Enhances the flavor of the bread and controls yeast activity.
Yeast: Helps the bread to rise and develop a light, airy texture.
Technique Tip for This Recipe
When incorporating the olives into the dough, make sure they are evenly distributed to ensure every slice has a balanced flavor. To prevent the dough from sticking to your hands, lightly flour them before handling. Additionally, when shaping the dough into a ball, use a gentle folding technique to maintain the air pockets that contribute to a light and airy bread.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bread a chewier texture and better structure.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the bread denser.
room temperature water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.
chopped pitted olives - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a different but complementary flavor profile and add a chewy texture.
chopped pitted olives - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor, enhancing the overall taste of the bread.
salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor, enhancing the bread's taste.
active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may lead to a faster rise.
active dry yeast - Substitute with sourdough starter: Sourdough starter adds a tangy flavor and natural leavening, but it requires a longer fermentation time.
Other Alternative Recipes Similar to This Bread
How to Store / Freeze This Bread
To keep your olive bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
For longer storage, place the wrapped bread in a resealable plastic bag and store it in the refrigerator. This will keep it fresh for up to a week.
If you want to freeze the olive bread, first let it cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
Place the wrapped bread in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of its freshness.
When you're ready to enjoy the frozen olive bread, let it thaw at room temperature while still wrapped. This helps retain its moisture and texture.
For a freshly baked taste, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will revive its crusty exterior and soft interior.
If you prefer to slice the bread before freezing, place parchment paper between each slice. This allows you to easily grab just the amount you need without defrosting the entire loaf.
For an extra touch of flavor, consider brushing the bread with a bit of olive oil and sprinkling some sea salt before reheating. This will enhance the olive essence and give it a delightful crunch.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the olive bread in aluminum foil to prevent it from drying out.
- Place the wrapped bread on a baking sheet.
- Heat in the oven for about 10-15 minutes, or until the bread is warmed through.
- For a crispier crust, unwrap the foil for the last 5 minutes of reheating.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Slice the olive bread into individual pieces.
- Place the slices directly on the toaster oven rack or on a baking sheet.
- Heat for 5-10 minutes, checking frequently to avoid over-toasting.
Microwave Method:
- Place a slice of olive bread on a microwave-safe plate.
- Cover the bread with a damp paper towel to retain moisture.
- Microwave on medium power for 10-20 seconds.
- Check the bread and add additional time in 10-second increments if needed.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Lightly butter or oil the skillet if desired.
- Place slices of olive bread in the skillet.
- Heat for 2-3 minutes on each side, or until the bread is warmed through and slightly crispy.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steaming basket over the simmering water.
- Wrap the olive bread in a clean kitchen towel and place it in the steaming basket.
- Cover and steam for about 5-7 minutes, or until the bread is warmed through.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Slice the olive bread into individual pieces.
- Place the slices in the air fryer basket in a single layer.
- Heat for 3-5 minutes, checking halfway through to ensure even warming.
Grill Method:
- Preheat your grill to medium heat.
- Slice the olive bread and lightly brush each slice with olive oil.
- Place the slices on the grill.
- Grill for 1-2 minutes on each side, or until the bread is warmed through and has grill marks.
Best Tools for This Recipe
Mixing bowl: A large container used to combine the flour, salt, yeast, and water to form the dough.
Plastic wrap: Used to cover the mixing bowl and allow the dough to rise without drying out.
Dutch oven: A heavy-duty pot with a lid that is preheated and used to bake the bread, ensuring even heat distribution.
Oven: Preheated to 450°F (230°C) to bake the bread.
Wire rack: Used to cool the bread after baking to prevent it from becoming soggy.
Measuring cups: Used to measure out the flour, water, and olives accurately.
Measuring spoons: Used to measure the salt and yeast precisely.
Spatula: Helpful for mixing the dough and folding in the olives.
Cutting board: Used as a surface to chop the pitted olives.
Knife: Used to chop the pitted olives.
Floured surface: A surface dusted with flour to prevent the dough from sticking when shaping it into a ball.
How to Save Time on Making This Bread
Prepare ingredients in advance: Chop the olives and measure out the flour, salt, and yeast the night before to streamline the process.
Use warm water: Slightly warm water can help the yeast activate faster, reducing the rise time.
Preheat the dutch oven early: Start preheating your dutch oven as soon as you begin shaping the dough to save time.
Skip the plastic wrap: Use a reusable bowl cover or a damp cloth to cover the dough and save time on cleanup.
Shape directly on parchment: Shape the dough on parchment paper for easy transfer to the dutch oven.
Olive Bread Recipe (No Knead)
Ingredients
Main Ingredients
- 3 cups All-purpose flour
- 1.5 cups Water Room temperature
- 1 cup Pitted olives Chopped
- 1 teaspoon Salt
- 0.25 teaspoon Yeast Active dry
Instructions
- In a large mixing bowl, combine flour, salt, and yeast.
- Add water and mix until a shaggy dough forms.
- Fold in the chopped olives.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
- Preheat your oven to 450°F (230°C). Place a Dutch oven in the oven to preheat.
- Once the dough has risen, turn it out onto a floured surface and shape it into a ball.
- Carefully place the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.
- Let the bread cool on a wire rack before slicing.
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