Mediterranean
No-Knead Rosemary Olive Bread
A crackly-crusted artisan loaf with an open, chewy crumb, studded with briny olives and fresh rosemary - no kneading required.
- No kneading needed
- Crackly bakery-style crust
- Briny olives and rosemary
This bread tastes like it came from a neighborhood bakery, but time does almost all the work. A small amount of yeast and a long overnight rest develop gluten and complex flavor without any kneading. Baking in a preheated covered Dutch oven traps steam, which creates a blistered, shatteringly crisp crust. Olives and rosemary make it perfect for dipping in good olive oil or serving alongside a big salad.
Instructions
In a large bowl, whisk together the bread flour, whole wheat flour, kosher salt and yeast.
Add the lukewarm water and olive oil and stir with a sturdy spatula until a shaggy, sticky dough forms with no dry flour remaining.
Scatter the olives and rosemary over the dough and fold them in until evenly distributed.
Cover the bowl with plastic wrap and let rest at room temperature for 12 to 18 hours, until the dough has more than doubled, jiggles when the bowl is moved and is dotted with bubbles.
Turn the dough out onto a well-floured surface. Fold the edges into the center four times to form a round, flip it seam-side down, and drag it toward you a few times to tighten the surface.
Place the dough seam-side down on a sheet of parchment dusted with cornmeal. Cover with a towel and let rise for 1 to 2 hours, until puffy and a floured finger poke springs back slowly.
About 30 minutes before baking, place a 5- to 6-quart Dutch oven with its lid in the oven and heat to 450 degrees F.
Slash the top of the loaf about 1/2 inch deep with a sharp knife and sprinkle with flaky salt. Carefully lift the dough by the parchment into the hot pot and cover.
Bake covered for 30 minutes, then uncover and bake for 15 to 20 minutes more, until the crust is deep brown and the center registers 205 to 210 degrees F.
Transfer the loaf to a wire rack and cool for at least 1 hour before slicing, so the crumb finishes setting. Serve with olive oil for dipping.
Test kitchen tips
- Pat the olives very dry; excess brine makes the dough sticky and can leave gummy pockets around them.
- Store the loaf cut-side down on a board for up to 2 days, or slice and freeze for 1 month. Recrisp whole loaves at 375 degrees F for 8 to 10 minutes.
- All-purpose flour works in place of bread flour; the crumb will be slightly softer and less chewy.
Nutrition per serving
- Calories
- 160
- Protein
- 5g
- Carbs
- 27g
- Fat
- 3g
- Fiber
- 1g
- Sugar
- 0g
- Sodium
- 380mg
Nutrition values are estimates calculated per serving. See our disclaimer.
