Transform your kitchen into an artisan bakery with this No Knead Olive Bread recipe. With minimal effort you can create a rustic loaf that’s golden, crunchy, and bursting with the briny goodness of olives.
The secret? It’s all about creating a high-hydration dough, which means while working it, the dough will be sticky, but don’t let that scare you, it’s actually a good sign. Best of all, you don’t need to get your hands messy or invest in a stand mixer. Time does all the hard work, allowing the dough to rise and the flavours to develop naturally.
What makes this bread extra scrumptious is the mix of kalamata and green olives, which add a variety of textures and a rich, briny Mediterranean flavor.
This recipe is so simple that even beginners to bread-making can’t mess it up. It’s foolproof, flavourful, and will fill your kitchen with the most irresistible aroma as it bakes. Trust me, your guests will be begging for the recipe, never guessing how effortless it really was to make!
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/no-knead-olive-bread/
#bread #recipe #vincenzosplate
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INGREDIENTS:
50g/ 1.7oz pitted Kalamata olives
100g/ 3.5zoz pitted green olives
400g/14oz 00 flour
7g/ 0.2oz dry yeast
1 Tbsp of salt
300ml / 1.2 cups of water
METHOD:
1) Break the olives into small pieces using your hands or cut them with a knife.
2) In a large bowl, combine the flour, salt, and yeast. Mix using your hands, or with a wooden spoon/spatula.
3) Pour in half of the water and mix until combined. Add the olives, then pour in the remaining water. Continue mixing thoroughly until no dry flour remains.
4) Cover the bowl with plastic wrap and let the dough rest at room temperature for 6 hours.
5) After 6 hours, transfer the bowl to the fridge and let the dough rest overnight.
6) The next day, remove the dough from the bowl using wet hands and transfer it to the counter or a wooden chopping board.
7) Wet your hands again and fold the dough several times. After folding, shape the dough into a large ball and place it on a sheet of baking paper.
8) Line a large bowl with a tea towel or cloth and place the dough (with the baking paper) inside. Cover the bowl and let the dough rest for 2 hours.
9) After the first hour of resting, preheat your oven to 230°C (446°F) fan-forced. Place your Dutch oven inside (empty) to heat for at least 1 hour.
10) Once the dough has rested for 2 hours, carefully remove it from the bowl, keeping it on the baking paper. Use a knife to make a cross-cut on the top of the dough.
11) Transfer the dough, along with the baking paper, into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes at 230°C (446°F).
12) After 30 minutes, remove the Dutch oven from the oven and take off the lid. Return the bread to the oven and bake uncovered for an additional 15–20 minutes, or until the crust is golden brown.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to No Knead Olive Bread
0:15 Ingredients of No Knead Olive Bread
0:50 Chop the Olives
1:05 Mix All the Ingredients
2:42 Cover and Rest
3:38 Reinforce the Dough
5:16 Transfer the Dough and Rest
5:42 How to Bake No Knead Olive Bread
7:54 How to Serve No Knead Olive Bread
9:26 Time to Eat the No Knead Olive Bread, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
44 Comments
Follow this link to read and print the written recipe: https://www.vincenzosplate.com/no-knead-olive-bread/
Overall, I like this, especially adding those olives. But I do like kneading bread… It works off frustrations in a positive way.
Thanks Vincenzo. I always love the recipes on your channel. I really love making bread at home and I am going to try to make this recipe, the bread looks delicious and amazing.
I love olive bread 🥖!
Thank you very much, Vincenzo, for sharing your olive bread recipe video with us.
PS: Merry Christmas to your family and to you!
You used two different breads, the first one that came out first is more oval shaped, you can even see black olives along the slits. On the second bake, the bread is more round and the olives along the slits are not there. Did the first loaf not turn out?
Vincenzo you are a magician! 😉 What happen at 6:35: the parchment paper disappeared from the dutch oven and appears clean on the marble top! 😅😁
I have been making bread this way (usually without olives) for about a year because the bread in the US is so terrible and full of chemicals and high fructose corn syrup.
Very nice! I'm sadly sat in the freezing cold outside of a LIDL (abusing the free wifi) as I have no net at home right now – BUT – I have a request (if you even know what this may be)…
The best part of twenty years ago, an old Sicilian man who was a regular in the small music venue I worked in once brought me some gorgonzola loaf. I do not remember the name of it, but it was something he learned when working in mid / southern Italia. I remember there was some folding process involved to get it to the right state (covering the dough with gorgonzola as you go).
If you have ANY idea what it might be called, please let me know as it is haunting my dreams!
🤣
Have a great feastmas (or whatever seasonal holiday you may do) everybody!
Wonderful and simple, the possibilities are endless. Great artisan bread chef!
For me, any bread warm and freshly baked is good .
We've been baking wholemeal Marmite loaves exactly using this method for years and they are wonderful. Now we have to do this olive version.
A great recipe, Vincenzo. Loved Sebastian doing wibble -wobble with the dough! 😂 I have olives to get used up, so this will be great for Christmas day with smoked salmon. Ooh! A little lemon rind mixed in? Thank you for the inspiration!
Great.
I think I'll add some roasted garlic too.
@Chef James Makinson
We really needed a real video after the last video 😢. That was just awful
Amazing recipe ❤
The bread looks yummy. Keep the videos coming.
Definitely a good recipe for beginner home bakers.
At first I was a little skeptical, but the long refrigerator proofing time convinced me, as this is what gives it its good taste.
Baking the bread in a cast iron pan is foolproof for beginners.
Home baking (if you have the time) is often the only way to get healthy and tasty bread.
This recipe is a good introduction to home baking.
Once you've taken a liking to baking your own bread, you'll never want to eat bread from the supermarket again. Many smaller bakeries also use ready-made baking mixes with additives that have no place in good bread.
Bread that is baked with sourdough instead of yeast is even more aromatic (and also has a longer shelf life). My preferred sourdough is a mild Italian sourdough called Lievito Madre.
Basically, good bread only needs three ingredients: flour, water and salt (and time!). Sourdough is also just flour and water.
I started baking bread in early 2000, at the beginning of the Covid pandemic, which I consider to be the best side effect of the pandemic.
Since then, I've only bought bread from time to time for comparison purposes.
Baking your own bread is not only a wonderful hobby, it also contributes to a healthy diet.
LOL I thought you said: "chewing bad breath at the Super Market" LOL
Looks so tasty!
and now I'm hungry
It looks like there will be olive bread on the menu at Christmas.
I’d love a video how to make a proper Italian cornetto al pistacchio 😋🥐
I don't have cast iron pan. How to bake this beauty?
End result looks good but no. No no no! …You never add olives or raisins with the flour. That way the flour sticks on the olives or raisins. After baking people will look at it if it is molded! No joke!
What you suppose to do is add all ingredients together. At the moment the flour disappears and the mass becomes a dough then it is time to add your interior ingredients. But wait! Because both mentioned above are acidic you can add the interior after the first time of rising. When it is fluffy again. In this way the dough will be a better dough.
Baking bread, not cooking it! And when you bake bread you do not need a Dutch oven in an oven. The bread must be surrounded by enough heat and it needs space to evaporate water! Locking it up will just not do that. If the reason is that you think you are getting a to thick of a crust you can place a bowl with some water in the oven (in the preheating time) or place baking paper on top when the breads starts to color.
You can bake the dough strait on a pre heated stone or a metal flat surface. Yes you can use baking paper but it is not really needed. You can use semolina or grainy rice flour. Even a lightly dusted surface with regular flour will do.
Never cut a hot bread. That’s pure molesting your end result. After baking you brush the top lightly with water to make up for the loss of water in crust and then you let it cool top down. Thus upside down on a baking rack or similar.
Bake at around 200 Celsius.
The olive bread looks delicious. Thanks Vicenzo
Have a wonderful Merry Christmas and Happy New Year. 🎄🎅🤶🎁🎁❤️❤️
Good kneading is essential for the structure of the bread. It will make a fine web of gluten strings. It will result in a bread with a firmer core. It is the yeast, water, alcohol derived from the yeast and resting time that will give bread it’s open structure.
Not kneading a dough is simply not getting a dough. And as we have seen, Vincenzo kneaded the dough after the first period of rising. He doesn’t call it kneading but it was.
If one doesn’t want to knead then start starring at the bag with flour. Maybe, a tiny maybe, the flour becomes a dough by just looking at it. Success!
Let’s start with peeling down and breaking up the olives…. are you kidding me?! From the start you use a knives straight away. Peeling and breaking …next is crushing?
As long as you remind yourself that a dough needs 60-65 % water calculated on 100% of flour you are going to be fine!
Basic recipe:
Flour 100%
Water 60-65% (a more wet dough of 75-80% is possible but stop, you are trying, thus make it easy on yourself!)
Yeast 0.8-2% (depends on your method of working: time = rest versus speed aka being in a hurry)
Salt 2% (in pizza dough Italians use 3% = way to salty)
You can fine tune your dough with sugar to enhance the grow of yeast aka alcohol, oil or butter to lubricate the gluten, milk for taste. (All above not used when making pizza!)
Tip: start with the basic recipe containing only four ingredients: flour, water, yeast, salt.
The baking paper disappeared in the bowl?
I would give it a try with raisins instead for the kids
Great recipe fella I’ll be trying that I made similar no knead in my Dutch oven during covid when bread got a bit short supply now and then
The best recipe!!!! 🎉🎉🎉🎉
Anyone use instant yeast? If so, how much did you use?
👍🙂
Amazing. I really feel like trying it out. The 1 day wait must really be worth it
Haha, no way that’s the same loaf 🤣 You fked the first loaf up by degassing it… You need to be more honest!
Never had a dutch oven in my life. Wonder if steel pot will do the job, and how different would it be
Ohhhhh dear lord, i am on this! Olives and bread 🤤🤤🤤🤤🤤
Serve with 50 kinds of cheese and meats, olive oil, vinegarette, and more olives ❤️❤️❤️
Perfect. Nice boy there 🤓
Not as good as my mums Κυριακή ελιοπίτα from Cyprus.
Do you use warm or cold water when adding to dry ingredients?
Fantastic bread…🎉🎉..love it great simple recipe…..