Olive & Rosemary No Knead Bread

Once you’ve mastered the No Knead Bread recipe, this Olive and Rosemary version is the next level up! Savoury and salty, this version is a great addition to a cheeseboard, bread basket or delicious for a fresh sandwich. After all, there is nothing quite like the aroma of freshly baked bread in the kitchen. Combining Kalamata olives and freshly-chopped rosemary, our No Knead Bread makes for an easy and delicious alternative to plain bread.

The Round Dutch Oven is the ideal shape for this recipe, creating the perfect environment for the dough to properly rise. Its thick, enamelled cast iron walls and tight-fitting lid trap in heat and moisture, allowing the bread to steam at the beginning of the bake. This makes for the best rise and results in a fresh loaf of bread with a crispy crust and a soft fluffy interior. This iconic piece of cookware simplifies this recipe, delivering bakery-worthy results every single time.

Our Olive and Rosemary No Knead Bread recipe takes under an hour to prepare once the dough has rested overnight. Featuring five simple ingredients, this bread recipe is extremely easy to follow, even for novice bakers. Be sure to grab fresh Kalamata olives and rosemary on your next grocery run or feel free to experiment with any combination of herbs and salty or acidic preserves you have on hand, such as sun-dried tomatoes and basil.

In a large bowl combine flour, yeast, salt, Kalamata olives and rosemary. Add water, stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest over night at room temperature.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

Preheat oven to 450°F Place the French oven in the oven as it preheats. Carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.