• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Two Cups Flour
  • The Southern Baking Cookbook
  • Recipes🌿
  • About
    • Privacy Policy
  • Photography
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • The Southern Baking Cookbook
  • Recipes🌿
  • About
    • Privacy Policy
  • Photography
  • Subscribe
×

Home » Bread » Dutch Oven Olive Bread

Dutch Oven Olive Bread

Published: Feb 25, 2019 · Modified: Jan 19, 2021 by Jenn · This post may contain affiliate links

Jump to Recipe

Homemade Olive Bread is as close to the Mediterranean Sea that I’ve been, except for that one fabulous trip to Italy. Man how I would love to live in Greece for a few months. I would be a complete ‘bread-aholic’ and visit every artisan I could find, learning knew ways to play with dough. In the meantime I will just enjoy this olive bread recipe and play with my dutch oven.

The funny thing is that I don’t even like to eat olives plain. I know, I’m a big contradiction wrapped in an apron sometimes. But, I do LOVE olives baked in bread. Maybe its the mixture of flavors that I enjoy, because olives on pizza works too.

Slices of bread filled with olives on a green cloth.

How to Make Olive Bread

This is one of those minimal hands on breads that anyone can make. You will need to start your recipe the day before you plan to bake it. The dough requires a 14-18 hr rest period to activate gas bubbles created by the yeast through fermentation. So, mix the dough, cover it and set aside early afternoon to be able to bake the next morning.

Next day, mix in your olives, herbs and cheese if your mediterranean recipe loving heart desires. Shape into a loaf and let rest for another hour or so. Bake in a dutch oven for a soft texture and crispy crust. Then, I highly suggest pairing with a delicious wine and a good book. Maybe a book on traveling to Greece 🙂

Dutch Oven no knead olive bread recipe.
homemade Olive bread recipe sliced.

What is a Dutch Oven?

A dutch oven is a large heavy pot with a lid that traps in steam around this wet dough allowing for a better rise and expansion of the loaf. I have both a ceramic and a cast iron dutch oven, wither will work for this olive bread. This recipe works great in a 3.5 quart, 5.5 quart, and 6 quart dutch oven. The recipe bakes well in all three sizes, just the larger the oven the flatter the bread.

What is No Knead Bread?

Most yeast bread takes a bit of work to activate gluten whether your using a mixer with dough hook or that good ole arm workout.

But No-knead bread creates gluten by allowing the dough to ferment for a long time, usually 12-14 hrs. The fermentation creates lot of air bubbles which aids in the bread rising while baking. This form of bread dough us usually very wet and has a low yeast content.

Tips for Making Dutch Oven Olive Bread?

  • Mix the warm water (110 F), flour, salt, and yeast together with a wooden spoon in a large bowl. Cover with plastic wrap and let rest for 14-18 hrs.
  • The dough should have doubled in size, be very sticky and full of air bubbles.
  • Transfer dough to a floured surface. You should see a web like structure to the dough.
  • Generously flour your hands before working with the dough to prevent sticking. You may still have dough stick to your fingers, just have fun!
  • Gently press dough into a rectangular shape. Place your chopped olives and herbs onto dough and began folding the dough inwards to work in the ingredients.
  • Shape into a round loaf, seam side down.
  • Cover a flat baking sheet with parchment paper and transfer dough using a bench scraper onto parchment paper.
  • Lightly cover dough with flour and cover with a tea towel.
  • By preheating the dutch oven before baking the bread, it helps to replicate the heat of stone hearth bread ovens.
  • Use oven mitts to remove preheated dutch oven. (personal reminder from experience!)
  • Gently lower dough into dutch oven still on the parchment paper and place lid on top.
  • Option to not use parchment paper and simply coat a light layer of olive oil onto dutch oven prior to heating. Then transfer loaf with a bench scraper. I personally find the parchment paper method easier.
  • Bake the bread for about 35 minutes, then remove lid and let it bake the final 15-20 minutes uncovered. This gives your olive bread that nice crispy crust.
  • Once baked, lift the loaf from the dutch oven by the parchment paper and let cool on rack for 10-15 minutes before slicing.
No Knead Olive Bread slices.
Dutch Oven olive bread recipe.
Slices of bread filled with olives on a green cloth.

Dutch Oven Olive Bread

Homemade Olive Bread baked in a dutch oven and full of mediterranean flavors. 
5 from 10 votes
Print Pin Rate
Course: Bread
Cuisine: Italian, Mediterranean
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 14 hours
Total Time: 1 hour
Servings: 1 loaf
Author: Jenn

Ingredients

  • 3 cups (384 g) Bread Flour
  • 1 tsp Active Dry Yeast
  • 1 tsp Kosher Salt
  • 1 ½ Cups (375 ml) Warm Water
  • 1-½ Cups Kalamata Olives pitted, and chopped into halves or thirds
  • 2 Tbsp Fresh Rosemary chopped
  • 1 tsp Olive Oil for lining bowl
  • Extra flour for dusting

Instructions

  • Mix the warm water, sifted flour, salt, and yeast together with a wooden spoon in a large bowl.
  • Cover with plastic wrap and let rest for 14-18 hrs at room temperature.
  • The dough should have doubled in size, it be very sticky and full of air bubbles. Transfer the dough to a lightly floured surface. You should see a web like structure as you dump it out onto the work surface.
  • Lightly flour your hands and gently press the dough into a rectangular shape.
  • Place your chopped olives and herbs onto the center of the dough and began folding the dough inwards to work in the ingredients.
  • Shape into a round loaf, positioning the seam side down.
  • Transfer the dough to a parchment paper lined baking sheet. Cover with a floured light kitchen towel and then place the baking sheet in a draft free location to rest for another 1-2 hrs.
  • Preheat your oven to 450 F ( 232 C) and place your Dutch Oven on the middle to lowest shelf to warm.
  • Use oven mitts to carefully remove the preheated dutch oven.
  • Gently lower dough into the dutch oven still on the parchment paper and place the lid on top.
  • Bake the bread for about 35 minutes, then remove the lid and let it bake the final 15-20 minutes uncovered for a nice crust.
  • The finished loaf should have a nice golden brown crust.
  • Once fully baked, lift the loaf from the dutch oven by pulling up on the parchment paper. Place the olive bread directly onto a wore cooling rack for 10-15 minutes before slicing.
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!
« Chocolate Sunflower Cake
Upside Down Blood Orange Buttermilk Cake »
Get the Brunch Pro Theme

Reader Interactions

Comments

  1. Homepage

    April 13, 2019 at 6:03 am

    This is the right blog for anyone who wants to find out about this topic. You realize so much its almost hard to argue with you. You definitely put a new spin on a topic thats been written about for years. Great stuff, just great!

    Reply
  2. Steph

    May 09, 2020 at 10:40 am

    Hi! Can I use all purpose flour instead?

    Reply
    • Carmela S Owens

      October 12, 2020 at 10:27 am

      I have not had good rustic olive bread for over three years since moving to Oklahoma

      Reply
  3. Natalie

    May 12, 2020 at 1:12 pm

    5 stars
    I just made this bread, using the Dutch oven technique, and it was incredible! It tastes and feels like sourdough, so chewy on the inside and crunchy crust on the outside. I can’t believe how perfect it came out 🙂 So simple, no oil even. It’s wonderful.

    Reply
  4. Natalie

    May 12, 2020 at 1:14 pm

    Forgot to mention that I did use all purpose flour since someone asked.

    Reply
    • Taryne

      May 27, 2020 at 3:04 pm

      Hi
      What size is the Dutch oven please ?

      Reply
  5. Lisa

    September 02, 2020 at 6:39 pm

    How much would you increase the ingredients to make the bread in an 8 in. diameter dutch oven?

    Reply
  6. Jillian Pignataro

    September 23, 2020 at 9:31 pm

    Should I proof the bread overnight on the counter or in the fridge? My kitchen tends to be quite humid and warm so I am worried it will rise too quickly on the counter. Perhaps the fermented flavor (presumably the result of leaving it on the counter) is part of the intention of the recipe? Thank you.

    Reply
  7. Dionne

    October 29, 2020 at 3:06 pm

    5 stars
    This recipe is Amazing. I have followed it numerous times.
    The only item that I do differently, is that I add Instant Dry Yeast instead. Cuts down rise to 45 – 60 minute rise time. I did this only because that was the only yeast option style that was available at the grocery store near me. It’s been turning out perfect each time. I have made this bread more that 8 times since February. I have some in the oven now. 😄👌🏽💕 So, thank you. I had no idea that my Dutch Oven could do this. Best purchase ever. My Dutch Oven is a Rose Pink Le Creuset. I love the color of yours as well. Great photos. Java Cheers.☕️😃

    Reply
  8. Lori

    December 29, 2020 at 7:17 pm

    Do you put your dough for the olive bread in the fridge our do you let it rest on the counter over night. I am not sure. Thanks

    Reply
  9. Carrie

    January 10, 2021 at 3:07 pm

    5 stars
    Just made this and it was delicious. Will definitely make again.

    Reply
    • Jenn

      January 10, 2021 at 5:52 pm

      Yay! I’m so glad:)

      Reply
  10. Rowena Bryans

    May 22, 2021 at 6:56 pm

    5 stars
    I have been looking for good olive bread but couldn’t find any in the local supermarkets and bakeries. I decided to make my own and found this recipe. I never leave comments on recipes BUT I just made this bread and I love it. I will definitely make it again. I used quick rise yeast and didn’t add the rosemary (personal preference). It turned out beautifully. Soft and moist on the inside with a beautiful crust. I’m looking forward to making this bread again with other alterations (no olives) as my son is not a fan.

    Reply
  11. Rob

    June 03, 2021 at 8:45 am

    5 stars
    Love this recipe. Making it for the second time this morning!

    Reply
  12. Aviv

    June 18, 2021 at 9:52 pm

    5 stars
    Hi! Should I score the bread before baking?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi I'm Jenn! Welcome to Two Cups Flour, a blog dedicated to delicious recipes and photography.About me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Order Now!

Cookbook cover with a marshmallow topped pumpkin pie on table missing a slice.

Most Popular Recipes

Loaf of chocolate banana bread sliced on an oval plate next to white plates.

Chocolate Oatmeal Banana Bread

Eight pretzel knots placed in a row on parchment paper sheets.

Soft Pretzel Knots

Closeup of rye chocolate chip cookies in a tin.

Rye Chocolate Chip Cookies

Sliced brownies stacked on cutting board.

Chocolate Banana Brownies

Closeup of a popover pastry on stack of white plates on table, topped with blueberries.

Blueberry Popovers

Mini orange cakes tied with string and greenery on a cutting board.

Orange Ginger Honey Cakes

Copyright © 2022 · Two Cups Flour