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No-Knead Vegan Olive Bread Recipe

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4.3 from 30 reviews

This No-Knead Olive Bread is a simple and flavorful vegan bread recipe that requires minimal effort and no kneading. The dough, enriched with sliced pitted olives and fresh rosemary, is left to rise slowly for enhanced texture and taste. Baked in a cast iron pan, the bread develops a crisp, golden crust and soft, airy interior—perfect for an artisan-style loaf at home.

Ingredients

Dough

  • 480 g (4 cups) white bread flour
  • 5 g (1 ½ teaspoons) fast action (instant) yeast
  • 10 g (1 ½ teaspoons) table salt
  • 380 g (1 ½ cups + 4 teaspoons) lukewarm water

Mix-ins

  • 150 g (1 heaped cup) sliced pitted olives
  • 1 ½ – 2 Tablespoons finely chopped fresh rosemary

For Baking

  • Fine semolina for dusting (optional)

Instructions

  1. Mix the dough: In a large bowl, stir together the bread flour, instant yeast, salt, and lukewarm water until no dry patches remain. The dough will be wet and sticky; avoid adding extra flour.
  2. Add olives and rosemary: Pat the sliced olives dry with kitchen paper, then fold them into the dough along with the chopped fresh rosemary until evenly distributed.
  3. First rise: Cover the bowl and leave the dough in a warm place for 1 ½ to 2 hours until it has risen noticeably. Then transfer it to the fridge to finish rising overnight or up to 24 hours; it should appear bubbly and jiggle when shaken.
  4. Shape the dough: Turn the dough out onto a floured surface. Using a dough scraper or spatula, fold the edges inward about six times while moving around the dough to form a rough round ball.
  5. Prepare the dough for second rise: Dust the dough with a mix of bread flour and fine semolina. Place a large square of baking paper on top, then carefully flip the dough so it rests on the paper. Reshape gently into a ball as needed.
  6. Second rise: Cover loosely with clingfilm or a clean tea towel and let rise for 45-75 minutes until it has expanded by about half. The dough may flatten slightly during rising, which is normal.
  7. Preheat oven and pan: About 30 minutes before baking is done, place a cast iron pan with its lid inside the oven to preheat at 240°C (220°C fan)/450°F/gas mark 9.
  8. Score and bake: Optionally, slash the top of the dough with a sharp knife or lame. Lift the dough on the baking paper and carefully place it into the hot cast iron pan. Cover with the lid and bake for 30 minutes.
  9. Bake uncovered: Remove the lid and bake the bread uncovered for an additional 15 minutes until the crust is browned and crisp.
  10. Cool: Remove the bread from the pan using the baking paper and transfer to a wire rack. Let cool completely before slicing to ensure the best texture.

Notes

  • Use a digital scale for measuring ingredients to ensure accuracy, as cup measurements can be inconsistent.
  • The olives and rosemary can be omitted to make a plain crusty loaf if preferred.
  • Dusting the dough with a mix of flour and semolina adds extra crunch to the crust.
  • Ensure the dough is very bubbly and has risen well after refrigeration for the best texture.
  • Baking in a preheated cast iron pan with a lid traps steam and helps create a crispy crust.

Find it online: https://flavorspath.com/no-knead-vegan-olive-bread-recipe/