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Rosemary & Green Olives No-Knead Bread

  • Author: Delphine Fortin
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 1 bread 1x
  • Category: Breads & Brioches


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.


  • 3 cups (360g) all purpose flour
  • 1½ teaspoon salt
  • ½ teaspoon instant yeast
  • 1½ cups (360 ml) room temperature water
  • 3 Tablespoons fresh rosemary
  • 1/3 cup green olives, rinsed, dried, and pitted**
  • 1 pinch sea salt


  1. 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.
  2. 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.*
  3. 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.
  4. 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!


*If you really have no time, I sometimes skip this part and it works too. Just remember that it’s better if you follow this step but you don’t necessarily have to.

**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.