How To Make Artisan Olive Bread At Home | Easy No- Knead Recipe Inspired By Nicola Recipes

Learn how to make this incredible artisan olive bread with a crispy crust and soft, chewy interior—no kneading required! This rustic olive loaf is packed with rich flavors from black or Kalamata olives, oregano, and a touch of paprika. Perfect for beginners and seasoned bakers alike. Inspired by the amazing recipe by Nicola Recipes 🇮🇹.

✅ What You’ll Learn in This Video:
• How to make no-knead artisan olive bread at home
• Step-by-step process for a perfect crust and fluffy interior
• Baking tips for using a Dutch oven
• How to use stretch and folds instead of kneading
• Why this method gives bakery-quality results

💡 Inspired by Nicola Recipes – check out her original video and channel:
📹 Nicola Recipes’ Video: https://youtu.be/2VhcMbEYRpg?si=i1euRcGRYE_RQamm
🔗 Nicola Recipes Channel: https://youtube.com/@NicolaRecipes?si=FnMHkNqHDUUyDbL3

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🥖 FULL ARTISAN OLIVE BREAD RECIPE (with US cup + metric measurements):

Ingredients:
• 1 cup (150g) pitted black or Kalamata olives (reserve 2 tbsp for topping)
• 1 ¼ cups (300g) lukewarm water
• 3 ⅓ cups (400g) all-purpose flour
• 2 ¼ tsp (7g) instant yeast
• 1 tbsp sea salt (This is a generous amount of salt. Suggest cutting back to 1-2 teaspoons if you are using salty olives or if you are sensitive to salt.)
• 1 tsp brown sugar
• ¼ tsp paprika
• ½ tsp dried oregano
• ¼ tsp dried oregano (for topping)

⸻

🧑‍🍳 INSTRUCTIONS:
1. Activate the Yeast:
In a large mixing bowl, add 1 tsp brown sugar and ½ of the lukewarm water (150g or ~⅔ cup). Mix, then add 2 ¼ tsp (7g) instant yeast. Let sit for 5 minutes.
2. Make the Dough:
Add 3 ⅓ cups (400g) flour and 1 tbsp sea salt to the yeast mixture. Mix, then add the remaining 150g (~⅔ cup) of lukewarm water. Mix briefly (15–20 seconds).
3. Add Flavors:
Mix in the olives (reserve 2 tbsp for topping), ¼ tsp paprika, and ½ tsp dried oregano.
4. First Rise:
Cover the bowl and let the dough rest for 40 minutes.
5. Stretch and Fold (x4):
With wet hands, stretch and fold the dough 3–4 times. Rest 40 minutes.
➤ Repeat this process 3 more times for a total of 4 folds over 3 hours.
6. Preheat Oven & Dutch Oven:
Place your Dutch oven with lid into a cold oven. Preheat to 450°F / 230°C. Let it heat for 45 minutes.
7. Final Shaping:
Line a bowl with parchment paper, dust with flour. Stretch and fold the dough one last time and place it in the bowl.
Top with reserved 2 tbsp olives and ¼ tsp oregano. Dust lightly with flour.
Let rise 40 minutes.
8. Scoring & Baking:
Use scissors to make a shallow cross-cut on top of the dough.
Carefully place the dough with parchment into the hot Dutch oven.
🔥 Bake at 450°F / 230°C (no convection) with the lid on for 35 minutes.
➤ Then remove lid, reduce temp to 400°F / 200°C, and bake another 10–20 minutes, until golden brown.
9. Cool:
Remove bread, place on a wire rack, and let it cool completely before slicing.

welcome back to Hope’s Homemade Kitchen today I’m going to be baking olive artisan bread now this recipe comes from my friend Nikki on her YouTube channel Nicola Recipes and let’s see if I can do her recipe justice i’m going to be linking her channel below as well as the recipe and recipe instructions let’s get started and I’ll show you the ingredients the ingredients for the artisan olive bread are allpurpose flour lukewarm water instant yeast brown sugar sea salt paprika oregano and pitted olives i’m using two kinds of pitted olives today calamata olives and black olives okay first thing we want to do is measure out one teaspoon of brown sugar into a large bowl that we’ll be using for mixing here and then we’ll add our yeast so that’s 7 g of instant yeast so we’ll mix that up and we’ll let it rest for 5 minutes now all of these measurements are in grams the best thing you you can do is to have a a food scale so that the measurements are exact just as Nikki’s recipe indicates I’ve indicated grams in the description box below and then there’s also some temperature conversions for the oven so Nikki is in Italy and so well most other countries outside of the US use uh different temperatures and measurements so we’ll do the best we can today and I pre-measured out 400 g of allpurpose flour and we’ll be mixing that in along with the rest of the water as soon as the five minutes are up and Nikki’s channel is a beautiful channel i really hope you check it out she does a wonderful job with her videos and even as a bonus you get to see some of the countryside of Italy in some of her videos so please do check it out okay it’s been 5 minutes and I did kind of a scatterbrain thing i started the first loaf got to the point where the yeast mixture had rested for five minutes and then I forgot to record the rest so no harm i’m going to make another loaf of olive bread and this time I’ll show you all the steps so we’ve gotten to the first step where our yeast mixture yeast and water mixture have sat for 5 minutes now I’m going to be adding in the allpurpose flour which is 400 gram of allpurpose flour mixed with one tablespoon sea salt so I’m going to mix that up till it’s just starting to blend so I added 150 g of water the first time with the yeast now I’ve just added the rest of the water the other 150 g so now at this point I’ll be mixing in my olives so I’ve already reserved 2 tablespoon of olives to go onto the top and we’ll be taking this through kind of a pulling and stretching over four different phases i’ll be adding in a half a teaspoon of oregano into the mixture and a/4 of a teaspoon of paprika okay so that’s well blended i’m going to let this rest in a cold oven which is just an oven with the light turned on and a tea towel on top for 40 minutes and we’ll let that rise and then we’ll go through a stretching and folding two to three three to four times of stretching and folding each 40 minutes for four rounds okay with wet hands this is the first stretch and fold one two this just helps build the gluten in the bread so now I’m going to let that rest in the oven put it back in the cold oven for another 40 minutes second round okay I have two different loaves going at once this is my second loaf that’s going now into its third rise so it’s it’s gone through two cycles of rising of 40 minutes each i’m taking with wet hands going through and pulling and stretching and folding the dough on itself it’s really looking beautiful and it is going into its third rise now okay my second loaf is ready to go it’s gone through three rounds of rising now I’m in my last rise where I’ll be transferring it to a bowl with parchment paper the parchment paper will act as a sling when I put it into the heated Dutch oven for its bake so I’m going to go through the final stretch and pull fold and stretch it really is a beautiful dough at this point okay I’m going to lift that first i’m going to sprinkle the parchment with a little bit of flour on the bottom and I’m putting it a in a bowl so it maintains its shape because you don’t want it spreading out before you put it in the pan to cook it so now remember we reserved some olives 2 tablespoons of olives so I’m going to put the remainder of the olives on the top this is going to be an olive filled loaf for sure okay I’m going to sprinkle a little bit of oregano on top just whatever to your taste now for the final rise I’ll put a tea towel over this and let it rise for another 40 minutes while our Dutch ovens are heating in the oven I have two Dutch ovens in the oven i put them in a cold oven and turned it to 450° now in Nikki’s recipe she put it into a 230° oven and that’s on the Celsius scale so I had to do a little rough conversion and for Fahrenheit that’s 450° now after we bake it a little bit we will be cutting the oven down the temperature uh down to 400° Fahrenheit or in Nikki’s recipe it is 206° C so we’ll get to that step but for now the breads are going through their last rise and we’re waiting for the ovens to heat up and both of the Dutch ovens are in with their lid on at a 450 degrees so it’ll take a bit for them to reach that so we’ll be back one little step I forgot to do is to sprinkle the tops with a little bit of flour and I think at this point I’m supposed to do a cut with scissors now I’m not sure if that was before or after the rise but I’ll do it now all right so it’s just um just a shallow cut like that and I’ll do it to this one as well okay now we’ll let them continue to rise and we’ll be back when we put them in the oven so now the Dutch ovens have been in the oven for 40 minutes heating up at 450° F so now I’m going to take them out i’m going to lift the parchment paper they’re looking beautiful so now we’ll put them in a 450°ree oven now when I was reading Nikki’s recipe she said “Use the mode of the oven without the fan.” So I’m thinking that’s without convection so I’m just going to do normal bake normal bake at 450° and we’ll bake that for 35 minutes and then we’ll cut our oven down to 400 and continue baking okay now the timer has just gone off for 35 minutes i’m going to change the temperature reduce it down to 400° and I’m going to remove the lids from the Dutch oven oh those breads look amazing show you this look at that okay I’m going to let them cook for It’s probably not going to need much more maybe about 10 more minutes okay these are ready to come out i only cooked them at 400 for an additional 10 minutes but they’re very nice and brown and perfect in my opinion so now we will lift these over on the cooling rack to let them cool and then we’ll slice into them i know these are going to be great had a little more trouble than I thought I would with parchment paper but I think that helped protect the Dutch ovens as well okay these haven’t cooled for very long but I definitely want to cut into one let’s show what this looks like oh man look at that absolutely beautiful now let’s give it a taste test look at that beautiful piece of bread wow now I know what you mean Nikki this is awesome and so easy to put together it just takes a little time if you plan ahead you’re going to be making a beautiful artisan olive bread and you can do it if I can do it you can do it too so thank you to Nikki for posting such a beautiful recipe hopefully I did it justice please go over and check out Nikki’s channel Nicola Recipes she knows what she’s doing over there i’m still learning i’m still learning how to do baking so I want to learn more about baking bread and she’s a wonderful teacher thank you so much for joining me on Hope’s Homemade Kitchen please like subscribe if you haven’t done so already and comment down below and we’ll see you next time