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no knead bread

Kalamata Olive and Sun Dried Tomato No-Knead Bread

Make this your own by changing up the ingredients or eliminating them all together to make a plain (but still crazy delicious) loaf!
Servings 10


  • 3 cups bread flour see note 1
  • 1 tbsp salt
  • 1 c kalamata olives pitted (or a mixture of good deli olives (not the ones in a can!)
  • 1/3 c chopped sun dried tomatoes
  • 1/4 c chopped parsley
  • 1 teaspoon yeast
  • 1 tsp sugar optional...see note 2
  • 1 1/2 c warm water you can use a thermometer and measure 100 degrees or use the inside of your wrist and it should feel like the temperature of milk in a baby bottle


  • Get all of your ingredients together - this will work quickly so this is an important step.
  • On a cutting board, chop all of the olives, sun dried tomatoes and parsley; pat dry and place in a small bowl.
  • In a small glass bowl (or in a 2 cup measuring cup), add the water, sugar (if using) and yeast; stir to combine and set aside
  • In a large bowl, combine the flour and salt; add the olives, tomatoes and parsley and stir to coat (this helps to keep the tiny bits from clumping in one place)
  • Pour the water/yeast mixture into the flour bowl and mix well; cover the bowl with plastic wrap (to keep drafts away) and place a tea towel over top to keep the mixture dark.
  • Put the bowl on the counter top and leave it overnight (or for 12 hours).
  • The next morning (or 12 hours later), uncover the bowl and dump onto a floured cutting board (it will be very airy); knead a few times.
  • Place the ball of dough on top of a piece of floured parchment and place the parchment and dough back in the bowl; cover with the towel again and leave for at least a few more hours
  • Preheat the oven to 500 and place a heavy bottomed pot into the oven (I used an enameled cast iron pot...it must have a lid or you will need to use heavy duty aluminum foil).
  • THIS POT IS PUT INTO THE OVEN EMPTY...it needs to get nice and hot.  Leave the lid off.
  • When the 30 minutes is over,and being very careful around this hot pot,  gently drop the bread into the pot (it will seem like it deflates, but don't worry); place the lid on and bake at 500 for 30 minutes.
  • After 30 minutes, take the lid off and bake for another 15-20 minutes (it needs to develop a crunchy crust so it will be quite brown).
  • Remove it from the oven and carefully (with 2 oven mits on) place it on a wire rack to cool.


Note 1:  You can use all purpose flour if you don't have bread flour but using bread flour will create a better texture and a more superior loaf of bread.
Note 2:  Yeast needs sugars to activate, but if you are adding flour (which we are), the yeast will take the starch in the flour and convert it to a simple sugar which is the same thing.  If you are used to adding a pinch of sugar, it will not hinder or help the rise so it's up to you if you would like to add it or not.