Rosemary Olive No-Knead Bread
Two types of olives and fragrant rosemary makes this one of the best, easiest loaves of no-knead bread you can make.
Makes1 large loaf
Prep6 hours to 8 hours
Cook45 minutes
No-knead bread is just the kind of baking we all need: effortless in preparation and incredibly satisfactory in the results. For a basic no-knead dough, you simply mix up flour, water, salt, and yeast, then let the whole thing rest for hours (or overnight) while time does all the work. But to really make a loaf that rivals your favorite bakery, I like to turn things up a notch and add some mix-ins — anything from cheese to jalapeño to dried fruit.
This rosemary olive loaf is one of my favorite riffs on classic no-knead bread. It’s packed with briny flavor and bite, thanks to both olives and a chopped shallot folded into the dough, and the addition of rosemary will make your house smell like a holiday (in the best way).
For a Briny Punch, Use 2 Types of Olives
No-knead bread is pretty forgiving when it comes to add-ins, but having a plan is helpful for both ensuring the bread rises and that it’s as flavorful as possible. For olive bread, adding two kinds of olives during the first stage of mixing — bright, briny Kalamata olives and buttery Calvestranos — will pack it with maximum olive flavor. After the first round of resting the shaggy dough, you’ll fold in the rosemary and shallot that make this bread so fragrant.
Read more: How To Make No-Knead Bread
Rosemary Olive No-Knead Bread
Two types of olives and fragrant rosemary makes this one of the best, easiest loaves of no-knead bread you can make.
Prep time 6 hours to 8 hours
Cook time 45 minutes
Makes 1 large loaf
Nutritional Info
Ingredients
- 3 cups
all-purpose flour, plus more for shaping
- 1 teaspoon
kosher salt
- 3/4 teaspoon
active dry yeast
- 1 cup
Kalamata olives
- 1/2 cup
Calvestrano olives
- 1 1/2 cups
warm water
- 1
large shallot
- 1 tablespoon
finely chopped fresh rosemary leaves
Instructions
Place 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl and whisk to combine. Make a well in the flour mixture.
Pit and halve 1 cup Kalamata olives and 1/2 cup Calvestrano olives, and place both in the well. Pour 1 1/2 cups warm water into the well and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.
Finely chop 1 large shallot. Chop until you have 1 tablespoon finely chopped fresh rosemary leaves. Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with the shallot and rosemary. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours.
About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven and its lid on the rack and heat the oven to 450°F.
Remove the Dutch oven from the oven. Use the parchment paper as a sling and carefully transfer the loaf, still on the parchment, into the Dutch oven. If desired, slash or cut the top of the dough with kitchen shears or a sharp knife.
Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned, about 15 minutes more. Another way to know that the bread is ready is if an instant-read thermometer inserted into the top or side registers 210°F. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool at least 15 minutes before slicing the bread.
Recipe Notes
Storage: Store the bread wrapped in plastic wrap for up to 3 days at room temperature.