Easy No-Knead Whole Wheat Green Olive Bread Recipe
Chewy and airy this green olive bread recipe is full of briny green olives and rustic whole wheat. A no-knead recipe simple enough for even first-time bread bakers. Step-by-step video included!
This homemade green olive bread recipe will become a staple in your kitchen, especially if you love filling your home with the smell of fresh-baked bread.
At least it’s been a staple in mine. I’ve made this bread more times than I can count.
I started making it when we lived in North Dakota where good crusty bread was hard to find. I would make this olive loaf a few times a month for serving with soups, pasta or Sunday dinner.
The flavor of the olives adds salty contrast to the sweet, hearty whole wheat crumb and baking it in a hot Dutch oven creates the perfect crispy crust just begging to be sliced and slathered with butter.
And it’s so easy! You really can’t mess this up. Follow the step-by-step instructions below but don’t stress if it seems too simple to be true—because it is. There’s no need to use warm water, a mixer, blooming the yeast mixture or any of the other things that normally make bread baking difficult. If you are truly intimidated by yeast bread recipes, start with my (no yeast) cheddar rosemary cornbread then once you nail that jump right into this no-knead bread.
The only thing this recipe requires is a Dutch oven with a tight-fitting lid and patience. The no-knead method requires 8-12 hours to create the puffy air pockets that give the loaf lift and that perfect chewy texture.
Grab These Ingredients
- Active dry yeast. You do not need to use instant yeast. Although if that is all you have it will work as well. I’ve had success with both.
- Water. Unlike other yeast recipes, the water temperature doesn’t matter as long as it’s not so hot it kills the yeast. I just use it straight from the tap.
- Bread flour. I have used all purpose flour to make this recipe but I’ve always found that bread flour makes the whole loaf chewier and with larger air pockets, similar to this focaccia recipe.
- Whole wheat flour. Using half white flour and half whole wheat flour like we do with our whole wheat banana pancakes, gives this bread a wonderful aromatic wheat flavor while still maintaining great stretchy texture.
- Kosher salt. The olives add saltiness but not enough to flavor the whole loaf.
- Green olives. Use your favorite green olives here. I like to use pitted Castelvetrano olives.
How to Make Green Olive Bread (It’s Easy)
Day One
Combine all the ingredients in a large bowl and mix just until combined (I use my hands but a wooden spoon also works).
The mixture will be very wet, just a little thicker than cake batter. This is correct, don’t add more flour. Cover with plastic wrap and let it sit out at room temperature overnight (or for 12-18 hours).
Day Two
The next morning, spread a handful of flour onto the counter and flip the bowl that holds the dough upside down on top of the flour. Let sit for 15 minutes.
Using as much flour as you need, form the sticky wet dough into a ball. I like to use a bench scraper to get the wet dough off the counter (see video for the technique). Generously flour a clean kitchen towel and place the dough on the towel. Wrap the towel around the dough to cover. Let sit in a warm place 1 hour.
After 1 hour has passed, heat oven to 425°F and arrange a rack in the middle. Place a Dutch oven with the lid in the oven while it is heating for 1 hour.
Once the Dutch oven has been heating for 1 hour carefully remove it from the oven, remove the lid, and uncover the top of the towel from the bread. Using the side of the towel as handles, flip the bread dough into the Dutch oven and remove the towel. You may need to use the bench scraper to scrape the dough away from the towel to release it.
Cover and return the Dutch oven to the oven. Bake for 30 minutes. After 30 minutes, remove the lid and bake for 8 minutes more or until the top is golden brown.
Carefully remove the bread to a wire rack to cool. Let it cool at least an hour before slicing, it will continue to finish baking as it cools. If you cut into it too early the texture will be dense and a little gluey (believe me, I’ve done it many times).
That’s all… you’re done. Feel free to drizzle a warm slice with olive oil and sprinkle extra salt on top.
Homemade bread is truly one of life’s greatest pleasures. When you realize how easy this is, you will find yourself making it all the time, pure and simple.
FAQ’s
Can you freeze this easy olive bread recipe?
Absolutely! The best way is to let the bread cool completely then wrap the entire loaf tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
Can I use other olives?
Sure! This homemade olive bread can be made with black olives or any kind of olives you like.
What if I don’t have a Dutch oven?
A great way to make this loaf of bread without a Dutch oven is to line a rectangular bread pan with parchment paper. Transfer the loaf to the bread pan. While the oven is heating, bring a kettle of water to a boil and place a metal roasting pan on the bottom rack of the oven. DO NOT USE A GLASS BAKING DISH. When the oven is hot, place the bread pan on the middle rack of the oven and pour the boiling water into the roasting pan on the bottom rack. Quickly close the oven door to trap the steam in the oven.
3 Delicious Bread Variations
- Fresh herb bread. Add 3 tablespoons of your favorite fresh herbs when you add the olives like fresh rosemary, thyme, or oregano.
- Olive cheese bread. Add 1 cup crumbled feta cheese when you add the olives.
- Olive tomato bread. Add 1 cup sun-dried tomatoes and 2 teaspoons garlic powder when you add the olives.
Delicious Recipes That Go With Homemade Mediterranean Olive Bread
These are just a few suggestions—I’m sure you can think of many, many more ways to enjoy your loaf of fresh bread!
- One-Pot Red Wine Braised Beef
- Porchetta-Style Pork Roast
- Pesto Artichoke Asparagus Pasta
- Love salty olives? Use the bread as the base for this Tomato, Basil, and Olive Bruschetta
- Baked Goat Cheese Dip with Roasted Grapes and Walnuts
Easy No-Knead Whole Wheat Green Olive Bread Recipe
Ingredients
- 2 cups room temperature water
- 1/4 teaspoon active dry yeast
- 1 1/2 cups bread flour, plus more for shaping
- 1 1/2 cups whole wheat flour
- 2 cups sliced pitted green olives, a 10-ounce jar
- 2 teaspoons kosher salt
Instructions
- Add 2 cups water (the temperature doesn't really matter as long as it is not too hot) and 1/4 teaspoon yeast to a large bowl.
- Stir in 1 1/2 cups bread flour, 1 1/2 cups whole wheat flour, 2 cups chopped green olives and 2 teaspoons salt. I use my hand to make sure everything is evenly moist but you can use a wood spoon. There's no kneading just simply stir together until combined. It will be sticky and soft like thick cake batter. Resist the temptation to add more flour, the wetness is the secret to this bread.
- Cover with plastic wrap and leave at room temperature anywhere from 8 to 18 hours. I think the ideal time is 12 hours but this will depend on how hot or cold your kitchen is. You don't want to overproof (let it sit too long) because then it will start to deflate and loose air pockets.
- The dough is ready when it has become an airy mass and its surface is dotted with bubbles. It should double in size.
- Generously flour a work surface and remove the plastic wrap. Flip the bowl upside down so the dough is on top of the flour. Give the dough 15 minutes to release itself from the bowl.
- Using enough flour to keep the dough from sticking to your hands, gently form into a ball. I use a dough scraper in the beginning to scrape the sticky dough from the counter.
- Dust a clean towel generously with flour and place dough on towel. Wrap the edges of the towel around the dough to cover. Let rise 1 hour.
- After an hour has passed, heat oven to 425°F and place a 6 to 8 quart Dutch oven with tight-fitting lid on the middle rack of the oven as it heats. Let the pot heat for 1 hour.
- After the pot has heated for an hour, carefully remove it from the oven and lift off the lid. Unwrap the dough, slide your hand under the towel and turn the dough over into the pot. It's okay if the dough looses its shape it will even out as it bakes. If the dough is sticking to the towel use the bench scraper to scrape it off.
- Cover and bake for 30 minutes. Remove lid and bake for 8 to 10 minutes more, or until browned. Remove bread from the pot and let cool on a rack at least an hour before slicing.
Notes
- Dutch Oven: Preheating the Dutch oven is key for a crispy crust. If you don’t have one, see post for instructions. I use my 7 1/2-quart Le Creuset Dutch oven with a rounded bottom to get the ideal loaf shape.
- Whole Wheat Flour: Do not use all whole wheat flour. There’s not enough gluten in whole wheat flour to create the elasticity or stretch for a chewy dough. It will come out hard and stiff.
- Give Yourself Plenty Of Time: The dough will need at a minimum 8 hours for the first rise, although 12 is best. If you bake it too soon it will be dense and mealy. I usually mix the dough in the evening and bake it the next morning.
- Dough Consistency: The dough should be wet and sticky, like a thick cake batter. Resist the urge to add more flour until you are forming the dough. It is the wetness of the dough + the long rise time that is the magic of no-knead bread.
- Serving Suggestions: This bread is delicious on its own or with olive oil and balsamic vinegar or slathered with salted butter. It’s also great for sandwiches or toast with a fried egg.
