No-Knead Olive Bread with Whipped Feta Cream Cheese

Rustic peasant bread generously polka-dotted with green and black olive slices. It's holey texture is held together by a crispy crust that is simply irresistible.


  • 3 cups + 2 tablespoons all-purpose flour or bread flour (or a mix of the two)
  • 1/4 teaspoon instant yeast or 1/3 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 + 1/2 cups lukewarm water
  • 1 + 1/2 cups sliced olives (I use a mix of black and green)


  1.     To a large bowl add the flour, yeast and salt. Whisk together. Blot dry the olives with paper towels and add them to the flour mixture tossing to coat them.
  2.     Pour the water into the bowl and stir until well combined. Cover the bowl with saran wrap and let it sit on your counter 8 - 12 hours.
  3.     Lightly flour a piece of parchment or aluminum foil and turn the dough out onto it. Fold the dough over on itself a few times. It will be soft and sticky.
  4.     Cover with plastic and let sit 1 hour. Preheat the oven to 450 degrees F. for 20 minutes and put a Dutch oven or other large oven safe pot with a lid into the oven to heat up.
  5.     Shape the dough into a circle that will fit the bottom of your pan and lift it with the parchment carefully placing it into the bottom of the hot pot. Cover with the lid.
  6.     Bake 30 minutes with the lid on then remove the lid and bake 10 minutes longer. Let cool in the pan 15 minutes then remove to a cutting board.
  7.     Store tightly covered in a cool, dry place up to 4 days.

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