No Knead Bread Recipe with Olives
Prep time
Cook time
Total time
An easy bread recipe that adds more flavor with black olives. Serve this at dinner, your friends will like it.
Recipe type: Bread
Cuisine: American
Serves: 1 loaf
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • ¼ teaspoon active dry yeast
  • 1½ teaspoons salt
  • 1 cup chopped & pitted oil cured black olives
  • 1½ cups warm water
  1. Mix together the two flours, the salt, and the yeast. I like to use a whisk for this.
  2. Add in the pitted and chopped olives, be sure they don’t have any pits in them. Bad things can happen.
  3. Add in the warm water and mix together.
  4. The dough will be stiff and will not come together. Don’t worry, it won’t. You want the dough to be ‘shaggy’ like shag carpet, not wet.
  5. Add water by the teaspoon if needed, but a bit too much water will make the dough wet.
  6. Cover the bowl with plastic wrap and place is a warm place to rise. I use my oven with the light on.
  7. Let the dough rise 12-18 hours. The dough should have strands pulling away from the bowl when its ready.
  8. Flour a board lightly. Scrape the dough out of the bowl onto the board. Dust the dough with a bit of flour and turn the dough into itself to form a ball.
  9. Place the ball of dough onto a sheet of parchment about 18” long. The parchment should be wide enough to sit in the dutch oven and stick out the top a bit, as shown in the video.
  10. Gather the corners of the parchment/dough and put into a bowl with high sides. One similar to the one I use in the video is good.
  11. Cover with a towel and let the dough rise for two hours in a warm place. I use the oven with the light on again.
  12. After 1½ hours of rise, put the dutch oven and lid in the oven and set the oven to 450F.
  13. After 30 minutes, remove the dutch oven from the preheating oven, lower the parchment with the dough into the dutch oven, cover and bake for about 30-40 minutes. It all depends on your oven.
  14. After 30 minutes, remove the lid of the dutch oven, the bread should be starting to brown. Bake another 15 minutes with the cover off.
  15. Check the temperature of the bread, its done with the bread reaches 200F
Recipe by GardenFork - Eclectic DIY at