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Olive Oil Bread
Mirha Pretty

No-Knead Olive Oil Bread Recipe

This rustic no-knead bread is soft on the inside with a golden, crispy crust. Made with simple pantry ingredients and rich olive oil, it requires minimal effort but delivers bakery-quality flavor at home.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Bread
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 ½ tsp salt
  • ½ tsp instant yeast
  • 1 ½ cups warm water
  • 2 tbsp olive oil

Method
 

  1. In a large bowl, mix flour, salt, and yeast
  2. Add warm water and olive oil, stir until a sticky dough forms
  3. Cover the bowl and let dough rest at room temperature for 12–18 hours
  4. Preheat oven to 230°C (450°F) with a Dutch oven inside
  5. Lightly shape dough into a ball on a floured surface
  6. Place dough on parchment paper and transfer to hot Dutch oven
  7. Cover with lid and bake for 30 minutes
  8. Remove lid and bake another 10–15 minutes until golden crust forms
  9. Let cool before slicing

Notes

  • Dough should be sticky, not dry
  • Longer resting time gives better flavor and texture
  • You can add herbs like rosemary or garlic for extra taste
  • Store at room temperature for 2 days or freeze for longer storage

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