Serve warm with olive oil, cheese, or as a side to soups and salads.
Store at room temperature in a paper bag for up to 3 days.
For longer storage, slice and freeze; toast slices directly from the freezer.
Variations
Herbed Olive Bread: Add 1–2 teaspoons dried rosemary or thyme for an aromatic twist.
Cheesy Olive Bread: Mix in ½ cup grated Parmesan or cheddar for a savory kick.
Sun-Dried Tomato & Olive: Combine chopped sun-dried tomatoes with olives for a Mediterranean flavor.
FAQ
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, dissolve 1 ½ teaspoons active dry yeast in the warm water before mixing with the flour.
Q: Do I have to use a Dutch oven?
A: A covered oven-safe pot works best for a crisp crust, but a baking sheet with a pan of hot water nearby can also work.
Q: Can I use other types of olives?
A: Absolutely! Mix green, black, Kalamata, or any olives you prefer.
This No-Knead Olive Artisan Bread is rustic, flavorful, and surprisingly easy to make, giving you a bakery-style loaf at home with minimal effort.
