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 (not wax paper) 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.

21 Comments on "No Knead Greek Olive Bread"

  1. Linda Straczynski

    do you have suggestions for adding dried friuts and or pecans fo a no knead dense bread. Thanks

  2. Linda Straczynski

    Looking for a no knead artisan bread recipe with pecans and raisons or dried cranberries. Did not want to fool around with your other no kneads, which I make very frequently..Any thoughts??

  3. Sima

    Hi Jenny, I discovered you accidentally on YouTube when I saw your Dutch oven no knead bread recipe! I’ve never made bread from scratch and was excited to try this. It was amazing and after that I started making your other recipes one after another. I love cooking and baking and your recipes have inspired me even more. They’re healthy and easy! I’m now making your olive bread, can’t wait to try. I wish I discovered you earlier. I’ve told all my friends and family about you. Thank you so much and keep those wonderful recipes coming! 😊

  4. Andri

    This was an awesome recipe! Much easier than my Greek mother’s way. the only addition I made was to add finely chopped white onions and a touch of mint leaves to it. Came out amazing – great with butter fresh out of the oven or cold with cream cheese!

  5. Amy

    Hi Jenny,

    The olive bread was perfect. Wonderful favor. Next time I make it I plan to use green olives.

    Thank you.

  6. Callie

    Hi, I was wondering the best way to store this type of bread. It takes us a few days to eat a loaf.

    • Jenny

      I store mine in foil, never plastic, and refrigerate it after the 2nd day.

  7. BECKY

    I have NEVER made bread. It just looked like too much work…even with a food processor. That has to be washed too. OUCH!!! WATCH OUT FOR THOSE BLADES!!! These breads were really easy to make. Now it is in the regular routine…with beggars at the door just waiting. The neighbors can smell the wafting aroma from their homes.

    Thank you so much, Jenny. I will continue using your recipes. YUM!!!

  8. Jesi

    Hi Jenny,

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

  9. 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.

  10. 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!!!

  11. Magart

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

  12. 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.

  13. 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

My FAQs answer many question. I am not always able to answer questions.