Perfect served as an appetizer with a simple drizzle of olive oil or with cheese, this super easy rosemary no-knead bread is an absolute must try. You can make it with or without olives.
Today is Day #3 of our bread week and I’m thrilled to introduce a new version of the so-called miracle bread: a savory rosemary no-knead bread. For those who have been been following me since the beginning of the week, you have probably seen the easy classic no-knead bread and the multiseed no-knead bread on the blog already. If you are new to baking bread, I suggest you try the classic version first i.e. the easy classic no-knead bread, as it serves as a base to all versions I created afterwards.
No-knead bread is extremely easy, and once again, I did not create the recipe myself. I’m just here to pass it over and contribute to spread it around as I believe we should all know about this bread recipe that is completely foolproof and tastes much better than many breads we would purchase in a random bakery, often overpriced too. Baking bread doesn’t involve fancy ingredients, just flour, yeast, salt, and water. That’s it.
Then, you will be happy to learn than unlike most bread recipes, and in particular the ones involving a sourdough, this bread recipe doesn’t require a kneading part, which makes it completely effortless. The kneading part is indeed replaced by a very long fermentation (also called rising), ideally overnight or even longer. Then, in order to get a crispy crust, we bake the bread in a heavy covered pot. The result: a perfect no-knead bread, baked with no effort for maximum result (not to mention that you impress your guests every single time).
The version I am sharing with you today has nothing different from the original one if we except the “toppings”. So here’s the question: does it really require a dedicated recipe? Not really to be honest, but considering we are doing this bread week, I figured it would be an additional bread inspiration for whoever likes to serve bread as an appetizer. The savory combo olives-rosemary will be just perfect on a cheese board or simply to dip in olive oil.
Whereas the multiseed no-knead bread was slightly different from the classic no-knead bread, this one is back to the original recipe, using the same all-purpose flour. We just add some extra ingredients to the base: fresh rosemary leaves, that bring a fresh flavor to the bread, and if desired some green olives as well. Not everyone like olives, this is why I keep it optional here but in the end you decide what version you like best.
Also, some of you might wonder why I use green olives and not the black ones. You will be disappointed with my answer: just because I like the color, haha! So yes, if you feel like using black olives instead, just go ahead. For whichever option, just remember to dry the olives before adding them to the dough, otherwise you will end up with a wet bread texture after baking, which is clearly not what you want.
Now it’s your turn to be the bread master! Serve either with cheese or shakshuka, and accompany the all with a glass of red wine.
- 3 cups (360g) all purpose flour
- 1½ teaspoon salt
- ½ teaspoon instant yeast
- 1½ cups (360 ml) room temperature water
- 3 Tablespoons fresh rosemary
- ⅓ cup green olives, rinsed, dried, and pitted**
- 1 pinch sea salt
- In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
- In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
- While the oven is pre-heating, add the fresh rosemary leaves to the bread, as well as the green olives if using. Gently reshape the bread to make sur rosmary and olives are spread evenly.
- Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it's hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it's normal, just let it be). Sprinkle sea salt on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It's done!
**You can also skip the olives in the recipe and make the bread with rosemary only.
NOTE: this bread doesn't last long as it dries out quickly. It is best eaten fresh, ideally same day of baking or at the latest the day after.
Check also my other no-knead bread recipes: