This crustyolive breadis perfect for serving at your next dinner party, or alongside a cheese and charcuterie board. It’s sure to impress your guests, and they won’t have any idea how easy it actually is! There’s no kneading or complicated shaping involved, and the vast majority of time is hands-off. This loaf is soft inside with a crispy chewy crust, and includes garlic, oregano, and plenty of salty olives.
Don’t let your eyes fool you… the dark speckles in today’s bread are not chocolate chips and raisins. They’re olives! This recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s fit for both beginners and experts.
Today’s olive bread basically makes itself, so if you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey. Here’s why it’s so simple:
Kalamata And Castelvetrano Olive Sourdough Bread
Plus, you can make it in 4 hours or let the dough rest in the refrigerator for up to 3 days (great make-ahead recipe!). Once you realize how easy it is to prepare salty, herby, garlicky olive bread, you’ll find any excuse to bake it.
Kalamata olives are excellent in this bread, but you can use a medley of olives. I’ve made it both ways. Whatever you use, give the olives a rough chop.
Mix the dry ingredients together and then mix in the chopped olives and water. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. (See above!) Use a spatula at first and then switch to your hands to ensure all of the flour is moistened. The dough is a little sticky after it’s thoroughly mixed.
The Best Olive Bread — Simple French Cooking
You can immediately continue with step 4 below (gently shaping before baking) or refrigerate the dough for up to 3 days. For best flavor, I strongly recommend refrigerating the risen dough even if it’s just for a couple hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape:
You can use either. Baking the olive bread in a covered dutch oven traps steam inside the pot, creating that perfect crust. If you plan to bake a lot of bread in the future, you won’t regret picking up adutch oven. If you don’t have a dutch oven, a nonstick large baking sheet is best. Let me explain both ways:
The Best Olive Bread Recipe
Whichever you use, don’t forget to score the dough with a bread lame or sharp knife. Scoring allows the wet, airy dough to “breathe” as it rises and bakes.
Honestly, it’s fantastic plain. But I usually mix together a super easy + flavorful dipping oil: 3 Tablespoons (45ml) extra virgin olive oil and 2 minced cloves of garlic plus a sprinkle each of red pepper flakes, fresh or dried thyme, dried oregano, salt, and pepper. The bread would also be delicious paired with homemade pesto.
Serve your olive bread alongside a charcuterie or cheese platter, or with any Mediterranean-style fare. I love it with a big Greek salad and have even served it with minestrone soup, pesto shrimp, chicken meatballs, and lemon thyme chicken. (The chicken dish has so much sauce for soaking! Lemon thyme chicken is another excellent option.)
No Knead Skillet Olive Bread
Follow this recipe and enjoy homemade olive bread that’s altogether crisp, soft, garlicky, herby, and salty. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
Whichever you use, don’t forget to score the dough with a bread lame or sharp knife. Scoring allows the wet, airy dough to “breathe” as it rises and bakes.
Honestly, it’s fantastic plain. But I usually mix together a super easy + flavorful dipping oil: 3 Tablespoons (45ml) extra virgin olive oil and 2 minced cloves of garlic plus a sprinkle each of red pepper flakes, fresh or dried thyme, dried oregano, salt, and pepper. The bread would also be delicious paired with homemade pesto.
Serve your olive bread alongside a charcuterie or cheese platter, or with any Mediterranean-style fare. I love it with a big Greek salad and have even served it with minestrone soup, pesto shrimp, chicken meatballs, and lemon thyme chicken. (The chicken dish has so much sauce for soaking! Lemon thyme chicken is another excellent option.)
No Knead Skillet Olive Bread
Follow this recipe and enjoy homemade olive bread that’s altogether crisp, soft, garlicky, herby, and salty. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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