No-Knead Olive Artisan Bread


  • 3 cups all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  • 1/3 cup chopped olives

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  1. In a large mixing bowl, combine flour, yeast, and salt. Add water and olives, stirring until a shaggy dough forms.
  2. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
  3. Preheat oven to 450 degrees F (230 degrees C) with a Dutch oven or heavy pot with a lid inside.
  4. Once the oven is preheated, carefully remove the pot from the oven and remove the lid. Sprinkle flour or cornmeal on the bottom of the pot to prevent sticking.
  5. Gently shape the dough into a ball and place it in the pot. Cover the pot and return it to the oven.
  6. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-30 minutes, until the bread is golden brown.
  7. Remove the bread from the pot and let it cool on a wire rack before slicing and serving.

Enjoy !

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