Olive Bread
I’ve been baking no knead bread every week or so for over a year now and I’m getting pretty decent at it. It’s really simple to learn and once you’ve made a few dozen loafs you start to pick up on subtle differences that make one loaf slightly better than the other.
Pretty much all of them are way superior than anything you can buy in the store though. That said, I must admit that I’ve been getting a bit bored lately with the standard recipe. That’s why I was very excited to get my hands on My Bread by Jim Lahey, the founder of the No Knead Method (My Review).
There are a lot of great recipes in the book, but the one that slapped me across the mouth right away was the olive bread recipe. Maybe it’s just because I love olives so much, but I had to make this as soon as possible.
I’d never had olive bread before, but I think it was probably the best loaf of bread I’ve ever made.
I think my favorite loaf ever!
The crust on this loaf was great. Really crunchy and delicious. And the interior crumb was chewy and had a really nice structure. Then every other bite or so you’ll run into an olive which has made a rich, briny, salty pocket of flavor.
I think this is not something that most people are used to when they think of bread. I’ve talked to a few people about it and they stare at me… “So there are olives? In the bread? Weird.” Maybe it’s a tough sell, but I promise you won’t be disappointed if you try it (assuming you at least somewhat like olives obviously).
Olive Bread
Yield: 1 loaf
Prep Time:
Total Time:
Ingredients:
3 Cups Bread Flour
1 1/2 Cup Kalamata Olives, pitted, drained, roughly chopped
3/4 Teaspoon active dry yeast
1 1/2 Cups cool water
Helpful Equipment:
Heavy enameled cast iron pot. (That's a link to the Ferrari of pots. Here's another with great ratings.)
Directions:
1) Drain the olives and pat them dry. Roughly chop and make sure that all the olives actually don’t have pits.
2) Mix yeast and flour together in a large bowl and then toss in the chopped olives
3) Add water and mix everything together using your hands or a large spoon.
4) Cover this and let it sit at room temperature for 14-18 hours.
5) Take a large tea towel and sprinkle it liberally with flour and corn meal. If you don’t have corn meal you can just use flour, but corn meal adds a great texture to it.
6) Scrape dough (you’ll need to scrape it) out onto a floured surface and just fold it a few times, liberally flouring both sides if it is sticking. Eventually you want to form a ball or loaf with it. Turn this onto floured towel with the seam side down on the towel.
7) Cover with the towel and let the loaf ferment and proof for another two hours.
8) Preheat the oven to 500 degrees. Let a cast iron pot heat in the oven for at least 30 minutes so it is as hot as can be. Don’t preheat the lid in the oven. Just the pot itself.
9) Once the pot is blazing hot, pick up the towel with the dough on it and roll the dough into the pot so the seam side is up again!
10) Put the lid on the pot and cook it for 30 minutes. Then take off the lid (be really careful of escaping steam). Cook it for another 20 minutes or so until the crust is a dark, walnut brown.
11) Let it cool on a wire rack for an hour before slicing it.
From Jim Lahey's My Bread.
Simple Ingredients.
If you’re a regular bread maker, you might note that this recipe is missing salt – a normal staple in bread. That’s because the olives have plenty of saltiness and over the long fermentation time, that saltiness creeps out into the bread. It’s seriously amazing.
Making the dough
The dough for this is just like making a normal no knead loaf except that you need to chop up some olives. Use good olives that are kept in a salt brine. Divina makes a great product.
Drain the olives and pat them dry. Then give these guys a rough chop and make sure that all the olives actually don’t have pits. Sometimes the pitting machines will miss one or two per jar. Be on the lookout! You don’t want Broken Tooth Bread.
Chunks are good.
Mix your yeast and flour together in a large bowl and then toss in your chopped olives. Don’t worry. The olives won’t turn the bread a strange color. Then add your water and mix everything together using your hand or a large spoon.
I prefer the clean hand method myself. After just a few seconds you should have a pretty moist ball of dough. It should be very wet. You wouldn’t be able to knead this even if you wanted to.
Just a few seconds to pull this together.
Cover this and let it sit at room temperature for 14-18 hours. I let mine sit for the full 18 and this is what resulted!
After 18 hours...
It’s a big bubbly mess. That’s good. That means the yeast has done its job.
Next, take a large tea towel and sprinkle it liberally with flour and corn meal. If you don’t have corn meal you can just use flour, but corn meal adds a great texture to it.
Don't make fun of my ugly 70s towel please.
Scrape your dough (you’ll need to scrape it) out onto a floured surface and just fold it a few times, liberally flouring both sides if it is sticking. Eventually you want to form a ball or loaf with it.
This was not the best one I’ve ever made.
Not my best shaping job. Whatever.
Turn this onto your floured towel with the seam side down on the towel. The seam side by the way, is the side that’s on top in the above photo. So I flipped it so that was down on the floured towel.
Cover that towel and let the loaf ferment and proof for another two hours.
Baking the bread
After your bread has been proofing for about 90 minutes, preheat your oven to AS HOT AS YOU CAN. For me this was 500 degrees.
The traditional way to make no knead bread is to use a heavy enameled cast iron pot. If you don’t have one of those though, I’ve shown a few other ways you can bake this loaf in this post.
Assuming you do have a proper pot though, you want to get it blazing hot also. I usually let my pot heat in the oven for at least 30 minutes so it is as hot as can be. Don’t preheat the lid in the oven. Just the pot itself.
Once your pot is blazing hot, pick up the towel with the dough on it and roll the dough into the pot so the seam side is up again! It should look something like this:
It all evens out in the pot.
If it’s a bit uneven that’s okay. The dough will spread out and even out as it cooks.
Baking the bread
Put the lid on the pot and cook it for 30 minutes. Then take off the lid (be really careful of escaping steam). Cook it for another 20 minutes or so until the crust is a dark, walnut brown.
Let it cool on a wire rack for an hour before slicing it.
Crusty and Delicious!
One of the worries I had with this loaf is how it would be for a sandwich. No worries there! I’ve made a few turkey sandwiches with it and it is so good. The olives are fantastic. It’s ends up being a really subtle flavor throughout the bread. It’s not the overpowering briny flavor that you get when you actually eat an olive.
It’s subtle and salty and delicious.
I’ll be completely honest. I think this might be one of the better loafs of bread I’ve ever eaten. Definitely the best I’ve ever cooked. I just can’t say enough good things about it!
If you’ve tried olive bread before, leave a comment and confirm its amazingness.
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You should use this for another entry in your search for the best grilled cheese… some really good mozzarella or gruyere would be a perfect complement.
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I just bought "My Bread" and want to make everything in it. I've come up with an alternative to the floured tea towel step for no-knead bread, though. I put the dough on cornmeal-covered parchment paper before its second rise and then just pick up the paper and bread together and put them in the hot pot. The paper doesn't burn and you can just pick the loaf up by the corners of the paper when it's done. Neat.
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What? In DC you can't just go into a store and buy olive bread? We've been buying olive bread in the store for years in California! It's always better homemade though. :0)
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That bread looks awesome. I need to get a Le Creuset pot so that I can try this out.
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That looks so professional! Wonder if you can incorporate sundried tomatoes into it too…
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I am going to try this I promise… you are talking me down off the fear of baking ledge with each one of these. GREG
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Ohmygod this looks great, must try. Recently ate some olive-cheese bread, which was phenomenal.
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@Rex: I use this recipe in my 12-quart copper-bottomed stock pot all the time to great results. Unless you're looking for an excuse to buy Le Creuset…
I'll totally vouch for the deliciousness of olive bread AND this recipe. Nick, thanks for showing those of us who are less adventurous that the no-knead bread recipe can stand up to some modifications!
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I love olive bread and no knead bread. Great idea combining the two. I will have to try it sometime!
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This looks goooooood!! I have not made olive bread before, but my husband loves to bake bread so I will hand this one off to him and I will let you know how it turns out.
Awesome towel.
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"No knead bread" is definitely the bread for me. This magical phrase says so much about the final effect of the bread. And the olive inside the bread – perfect idea.
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No knead bread was a completely life changing discovery for me. I must try this variation soon!
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Thanks for the comments everyone! @Mimi. I don't know of a place in DC where I can get it but I'm sure I can… honestly I haven't looked that hard. ;)
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Oh my goodness, this bread looks divine!
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This is one gorgeous, perfect bread! My friend taught me to make her no-knead bread and it’s fabulous! But I love the look of yours, the olives (we love olive bread) and the crumb/texture looks wonderful. Am marking this down!
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Can you mail me a few slices
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I am new to this site and it looks wonderful. Just made my first loaf of sourdough bread here in North GA, the southern terminus of the Ap Trail, so my sourdough starter is Appalachian :-) It came out perfect! Just amazing baking bread like that! Used my own well water too, and ground my red wheat berries. My ego is a little "swelled" right now! I am psyched to find your receipe, because just a few days ago I decided to incorporate olives into my next loaf of sourdough. I have had this bread before (store bought) and your are right, it is out of this world. I am also going to use pieces of fresh garlic and rosemary from my garden. Stay tuned for coming attractions folks. Sounds good, huh? Wish me luck.
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I've just started to make my own bread using Sprouted Wheat Flour. I am going to try this recipe with it and see how it turns out. I buy a roasted garlic loaf from Costco that is very similar to this in consistency and LOVE IT. I can't wait to try this at home tonight!
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Made it this morning- my first ever olive bread, not to mention my first no-knead bread, or any kind of bread!
I didn't have a baking sheet or a pizza stone or a dutch oven, so I used a ceramic quiche dish and it came out very nicely.
Thanks for this! Where I live in Australia, good and interesting fresh bread is easy to buy, but expensive! I love making things myself when I can and I am glad to have come across this recipe :)
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We can get good olive bread here in Princeton at an artisanal bakery, but there's nothing like making it fresh at home. I love Jim Lahey's bread recipe and make it often in cooler weather. But now you've given me incentive to try it with olives.
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Mmmm… olive bread! Yes, I've had it before, and yes, it is totally amazing! Can't wait to try your recipe.
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I tried this and it’s great. I make a lot of “traditional” kneaded bread, but the cooking method and pan make this exceptional with a great texture.
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I made two loaves of bread yesterday/today. I made the Olive bread and put some rosemary in it. I just tasted it and y u m m y !!! Wait a sec while I try the other loaf which is plain, but I did add some Summer Savory.
Result: Wowee Wow Wow.
Thanks, Nick.
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THIS WAS BY FAR THE BEST OLIVE BREAD I–WE HAVE EVER TASTED AND THAT I HAVE BAKED. IT WAS A HUGE HIT AT THE CHRISTMAS PARTY–I AM JUST SORRY I DIDN'T MAKE 2!!! IT WAS A FUN BAKE TO!! THANK YOU! THIS ONE GOES TO THE CHALET FOR FUTURE BAKES!
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I cannot believe I am baking. I was surfing the internet and chanced upon MACHEESMO- NO KNEAD BREAD I don't know what got into me but I decided to try it. Well, I and my househould could not believe that the bread came out so perfect, the taste was much better than store bouught. This is my fourth week of making NDB so I decided to try the olive bread. This was sooooo good. I am now hooked on no knead bread making.
Its so good and so si,ple
Thanks You've changed my life
Thanks
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Thank you, awesome post.
I love that you provide alternatives, tips and suggestions. I was wondering to myself if I could do no knead with out the fancy pot…. I really appreciate that you found out for me.
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Awesome post! I love olive bread, but I buy it, because I have never made olive bread, or any kind of bread, myself. Olives and bread go wonderfully together. I also turn the weirdness up by toasting a piece of olive bread and spreading some good quality honey on it – it is salty and sweet and amazing. I wonder how this bread will do with some rosemary? I have been reading about no-knead bread for a while and this is the loaf to try! Thanks again.
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Just want everyone to know that you don't have to go out and buy an expensive pot to make this in. Check antique stores, thrift stores, and rummage sale for enameled cast iron. I found one in great condition for a few bucks at a rummage sale and I love it and use it all the time. I am an avid baker and cook and have not felt the need to "upgrade" with an expensive alternative.
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By the way…thank you for the fantastic recipe!!!
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I’m anxious to try this recipe but can’t find bread flour. Any suggestions or substitute? thanks
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Nick replied: — August 28th, 2010 @ 10:54 am
You can definitely sub all-purpose flour for the bread flour. The final result probably won’t be quite as, well, bready, but it’ll still be good.
Let me know how it turns out!
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I really REALLY love the looks of this Olive Bread that you made. I was looking for an Olive Bread recipe similar to what my other half and I used to get several years ago. Thank you so much for posting this! I have some dough working its magic right now…
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Mercy! How did I miss this post! Love olives and No Knead Bread. Must make this. I used to make a Cheddar and Green Olive Loaf, when I used a bread machine. I need to try that recipe again, without the bread machine. But this one first!!!!
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So I found your recipe, and my oven goes to 550, would that change the time the bread stays in the oven at all????
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Nick replied: — September 8th, 2011 @ 6:16 pm
Heya, I think I would just stick to 500 degrees. I'm not sure how 550 would change the cook time and I've made this loaf a bunch at 500 and it always works out. If you wanted to experiment with the second loaf, you could crank it up and maybe take 5 minutes off the cook time.
Good luck!
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Grace replied: — September 9th, 2011 @ 1:47 pm
thank you! I started this loaf of bread two days ago and baked it yesterday at 500 and it came out so delicious! everyone loves it! Thanks a lot!
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Well, today i baked my bread and i just had some, it is the best ever bread i ever baked, thank you Nick.
ps, i used my expensive iron wok wich has a glass lid and everything went ok, thank God.
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I was surfing the net and happened to come across this website, I am so happy i found you! I love your recipes and i made this one yesterday. I have never made bread before and this recipe was fantastic! I am officially hooked and now i am wondering if i can play around with the ingredients and add whatever I like with the same results? I looked through the other breead recipes but i loved this the most bc it isnt fussy and it worked out great. Do you think i could turn it into a cinnamon raisin loaf and how much of each, or add carmelized onions to it and have the same success, or would i need to adjust a few things? Again a few of the other recipes called for so many extra steps, would i able to just swap out the olives in this one with the same great results? Thanks so much for this post!
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Nick replied: — November 21st, 2011 @ 7:55 am
Hey Rafaella, Glad you like the recipe! Yes… this recipe is very adaptable. You can add all kinds of stuff to it. I would keep the add-ins to about 1-1.5 cups.
If you want some specific recipes that work well, I really recommend the book My bread by Jim Lahey (link). It has some great variations. I’ve tried almost all of them and they are all delicious and will give you the confidence to start messing around on your own also. Good luck!
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Raffaella replied: — November 21st, 2011 @ 8:06 am
Thanks for the quick reply Nick, Jim Lahey’s book is already on my Chrsitmas list! Thanks for the suggestions!
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There’s a shop in the town I grew up in here in Australia that sells an olive and thyme sourdough bread, my mom used to buy it when she could afford to (at $7 a loaf it’s certainly not cheap!) and my sisters and I would all greedily devour toasted slices dripping with melted butter mmmmm.
I can’t wait to try out your recipe, the bread looks exactly the same as the loafs I’m used to having as a kid. However, I was wondering, I’m thinking of making a couple of loaves to give as Xmas presents, how long do you think they would last? Obviously I’d like to give them as fresh as possible, but the intended recipients will be staying at my house for a couple of days before Xmas. I don’t have much experience with keeping these loaves, normally olive bread is gone the day it’s bought in my household!
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Nick replied: — December 9th, 2011 @ 6:51 am
Hey Chela! So when I make this loaf, I keep let it cool completely (which takes a few hours) and then store it in plastic in the fridge. It keeps that way for over a week. Probably close to two weeks, but it does lose some of it’s freshness that way.
I think the ideal way to store it is to wrap it in a towel or something light and keep it at room temperature. I think it would be fine like that for a day or two but then it would probably start to get stale if you don’t wrap it tighter and fridge it.
One thing that I haven’t actually tried, but I’ve heard works well is freezing the loaf. So let it cool completely, then double wrap it tightly and freeze it. Let this thaw slowly at room temp and I’ve heard that it doesn’t lose much. I’ve never actually tried this though so you may want to do a test run if you want to use this method.
Good luck!
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I have a non-bread baking question ….
how do i clean the tea towel after baking the bread ?
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Nick replied: — January 8th, 2012 @ 9:26 pm
Honestly, it’s normally just covered in flour so I just shake it out outside and reuse it. If it ever gets really gross you can throw it in the washing machine with a load of dish towels.
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Delicious recipe, easy and absolutely worth it.
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Hi! I noticed that this recipe calls for more yeast than the original no-knead recipe (which I made the other day and loved!). Do you know the reason for that? Also, You mention not to pre-heat the lid, although I did pre-heat the lid with the original recipe. Have you ever tried parchment paper instead of kitchen towels? Thanks for the post, I can’t wait to try this bread this weekend!
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Nick replied: — February 16th, 2012 @ 9:46 am
I think you need a bit more yeast for this version, but you could try it with the lower amount.
You don’t need to preheat the lid because it never comes in contact with the bread. It just holds the steam in.
Never tried parchment paper, but I can see how it would work fine. :) Glad you like the recipe!
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How would I go about adding some cheese to this bread? How much cheese? What kind of cheese? Can’t wait to make it, Olive Bread is my new love!
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Nick replied: — March 5th, 2012 @ 8:20 am
If you wanted to add cheese, make sure it’s a hard cheese like pecorino or parmesan. I also did a cheese version of this bread:
http://www.macheesmo.com/2010/02/cheese-bread/
I don’t see why you couldn’t mash the two together. Just reduce the olives and cheese by half their amounts and combine them!
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Do we cook the bread in the oven at 500 degrees???
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Nick replied: — April 2nd, 2012 @ 8:41 am
Yep! Assuming you have a heavy cast iron pot, it should be fine although I always recommend checking the temp limits on whatever pot you are using.
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I have made this with great results….I also tweeked recipe and mixed green salad olives w/pimentos along w/chopped black olives and added Pram/Romano and some shredded mozzarelle, turns out a beatiful colorful loaf of bread…
My oven must be extremly hot because I had to back off the heat some to keep from burning even before I tried adding the cheese to dough. (I use a heavy black cast iron dutch oven, this might be part of that reason)….great bread for a beginner(which I am not) and just as good for a skilled cook!
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I made this and LOVED it!!!! In fact, I made it for a party and everyone is STILL raving about it! I did add some salt because my olives weren’t salty enough.
Thank you for the great instructions!
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Dough has been sitting for 8 hours…..10 to go. Can’t wait to taste. There is nothing like excellent olive bread.
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Great recipe, the bread turned out exactly as on your picture. Love the taste & texture of the bread. Definitely making it again!!!
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Ooo! I’d really like to try making this recipe. If I want to use a sourdough starter instead of active dry yeast, what would be the recommended amount to use in grams? Thanks for your help!
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Nick replied: — June 27th, 2012 @ 8:04 am
Hmm… that’s a tough one Shar. You may just have to play with it. Honestly, I wouldn’t bother using a sourdough starter for this though. Since it ferments for so long, it has a lot of flavor in it as-is. I would save the sourdough starter for other things.
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This is the most amazing bread I’ve made. Everyone in the family loves it and getting my wife to concede that I can go anything good int the kitchen is quite an achievement. Today, I’m trying the recipe with carmalized onions and garlic. It’s got to be good.
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looks great, i def want to try this recipe! Do you leave the oven at 500* for the whole cooking time??? Thanks!
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Nick replied: — August 6th, 2012 @ 8:04 am
Yep! The whole time. Don’t touch that temp gauge! :)
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dana replied: — August 6th, 2012 @ 8:37 am
awesome thanks!
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Just curious if there’s a reason you didn’t use the wheat bran from the original recipe?
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I love this bread! But the two times I’ve made it, the bottom has burned (in a dutch oven at 500 degrees for 30 minutes). Any suggestions to keep this from happening?
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Nick replied: — September 13th, 2012 @ 9:33 am
Hmm Jill… that’s odd. I’ve never had that happen. You try buying an oven thermometer and checking your oven temp (they are like 10-15 bucks). Ovens sometimes run 50-75 degrees hot which could result in some burning.
Also, if your dough isn’t wet enough it might burn. It should be really loose.
Good luck!
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Nick,
I really would like to bake this bread. I need to purchase a Dutch oven first. The first link is dead. Can you point me to the correct site? I’m sure my family will devour this bread… I’ll have to make a few loaves. Thanks in advance for your link.
Liz
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Liz replied: — September 19th, 2012 @ 7:22 pm
I also have a convection oven, will that make a difference? I think I would need to lower the temperature by 50 degrees or so.
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I started this bread last night and baked it this afternoon. It turned out great! I used all purpose flour. I wish I had added a bit of salt and maybe it is just because I didn’t use kalamata olives that it just isn’t quite salty enough for my tastes, plus I have a serious love of salt, but that is my bad. My oven goes to 550, so with the lid on I baked it for 20 minutes then another 20ish with the lid off. I have two different sized dutch ovens and used my smaller one, so the loaf isn’t quite as spread out. The bottom isn’t burnt, but I think the flour from the dish cloth when I put it in got a bit toasted and I can taste it when I eat the bread. Also, my dough stuck to my dish towel even though I put quite a bit of flour because I was worried about that happening, so I might let it rise on a slightly oiled cutting board covered with a towel or something like that in the future. I have made Lahey’s stecca and pizzas before from My Bread, which are fantastic, and I was happy to see this posted online since I normally check the book out from the library. THANK YOU!!
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Allison replied: — September 23rd, 2012 @ 2:38 pm
I forgot, after I took off the lid I lowered the temp to 500.
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I just made a variation of this and it was amazing. In addition to the pieces of olives I used some blended tomato. I have a few questions and comments. First, is there a reason you don’t preheat the lid too? Second, are there any other variations you have done? I’m trying a bunch, I tried walnut and basil, just now the olive and tomato, next I want to try pumpkin, and then hot pepper. Any other ideas are welcome! Thanks!
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Nick replied: — October 10th, 2012 @ 6:14 am
Hey Isabelle, I just don’t recommend preheating the lid because most manufacturers say to not heat the lid knob past 400 degrees or so. It’s POSSIBLE, but unlikely, that it will melt unless you replace it with a metal knob. Also, it’s not really important for the lid to preheat because the bread never touches it. It’s just used to keep in moisture. Good luck! And yes, I’ve don’t lots of variations. Sun-dried tomato, Parmesan… go crazy with it. :)
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Hi, I was wondering, what size Dutch oven do you recommend for this? Would it work in a cast iron skillet?
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Nick replied: — October 16th, 2012 @ 11:18 am
Heya, I use at least a 5qt dutch oven for the recipe and I’m not sure a cast iron skillet would work great. YOu need all around heat in an enclosed space. Sure… it will bake on a cast iron skillet, but it wont be AS good.
Good luck!
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Nick, thank you very much for this wonderful recopy. I can’t stop making it and evermore think I’m great baker;) love it! And my friends too!! I recommended to a friend and she asked me if would be possible to reduce or cut of the last two hours?
My bread got burn in the bottom ones but was a problem with the pot! My pot was burn with other dish before. So for the person who ask about that, you might have to check your pot. Cheers
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Was always too afraid to make bread, and sure that I couldn’t without a fancy standing mixer… UNTIL I found this recipe.
This is by far the best bread I have ever made and was devoured. Thanks, buddy!
Here’s the recreation…gave you a shout out :D
http://dellacucinapovera.com/2012/12/16/no-knead-olive-bread/
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Perfection! Served it with a salad (w/ smoked chicken & apples) smothered with some homemade Blue Cheese dressing and it was sooo so so good. Thanks for sharing this.
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Oh my goodness does this bread look amazing! Olive bread is my absolute favorite! I just did the mixture last night and am just an hour away from the 18 hours and my dough is not bubbly at all. It is pretty cold in my house, could this be the problem? Should I just keep following the recipe and pray it works out? It already smells delicious.
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Nick replied: — February 6th, 2013 @ 6:59 am
Sorry I didn’t reply immediately Maritza. I was on the road driving… anyway, it should be bubbling even if your house is a bit cold. Hopefully it worked out okay but it sounds like you might need some new yeast. :(
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I used my crockpot with a metal cover from another pan. This bread was a huge hit at a dinner party I attended. Making one right now with roasted garlic, thyme, roasted tomatoes and olives. Thanks for making bread baking so easy.
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