No Knead Olive Bread

No Knead Greek Olive Bread

No Knead Greek Olive Bread

This loaf works best with the overnight method, which uses cool water. Olives are salty so with this recipe, you don’t need as much salt as with other breads. Always aerate your flour before measuring. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 13 hours

Makes: One loaf

No Knead Greek Olive Bread


  • 2 cups whole wheat flour
  • 1 cup bread flour or all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon yeast (instant or active dry)
  • 3/4 cup chopped pitted kalamata olives, patted dry

  • 1 1/2 cups cool water
  • about 2 Tablespoons extra flour for shaping


  1. Combine flours, salt, yeast, and olives in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 10 to 12 hours (even longer is fine).
  3. Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 - 12 times & shape into a rough ball.
  4. Place in a parchment-paper lined bowl and cover with a towel. Let stand on counter top for 2 hours.
  5. After 1 1/2 hours, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450.
  6. When oven reaches 450 (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

Note: No Dutch Oven? Problems with this recipe? Click here.

12 Comments on "No Knead Greek Olive Bread"

  1. Jesi

    Hi Jenny,

    I have a 3.5 quart pumpkin shaped dutch oven. Will this recipe fit in it?

  2. Antoinette

    Jenny, can I just use multigrain bread blend flour instead of whole wheat & all purpose flour. Will it change anything?

    • Jenny

      I have never done that so you will have to try. Without all purpose flour, it might be a little too dense.

  3. Gerry UK

    Hi Jenny

    I have a renewed purpose in life (i’m 78) my breads are the talk of the town!!
    Can’t stop baking.

    Used your method and came up with my own concoction of Rye bread with black olives and sundried tomatoes. Lovely!!!

  4. Magart

    I am thinking of forming two loaves and baking in my long clay baker. Any changes…baking time perhaps.

  5. Serge

    Can you make this using just all purpose flour?

    • Jenny

      Yes, and with just all purpose flour, you can also use the faster hot water method.

  6. Adam R

    Question: If I wanted to add some cheddar cheese to the top, or any other cheese for that matter – at what point should I add the cheese?

    • Jenny

      I think cheese on the top would burn because the oven is so hot unless you do it at the very last minute and keep a good eye on it.

Leave a Comment