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No-Knead Herb & Olive Artisan Bread

If you love homemade bread, but hate all the kneading, try this easy no-knead herb and olive artisan bread recipe.

Who doesn’t love homemade bread? Inspired by a recipe I received from my sister. This artisan bread is very easy to make with just a few ingredients. Bake it in a cast iron pan for 25 minutes and you will have bakery-quality bread.

This bread can be served on its own or with a variety of side dishes; soups, antipasto and stews just to name a few. It’s also perfect as sandwich bread.

Be creative and add herbs, cheeses, olives and spices to make up different loaf flavours. I use 00 flour also called doppio zero flour and this bread comes out crusty on the outside and tender on the inside every time. Perfectly delicious.



(Makes 8 servings)

  • 1, 1/2 cups warm water (~100°F / 38°C )

  • 2, 1/4 teaspoons instant or rapid-rise yeast

  • 1/2 tablespoon salt

  • 3, 1/4 cups 00 all-purpose flour (or bread flour), plus extra for dusting

  • 1 tablespoon olive oil

  • 2 tablespoons dried thyme

  • 2 tablespoons dried rosemary

  • 1/3 cup nyon olives, pits removed and chopped

  • 3 pepperoncini, seeds removed and finely chopped



Preheat oven to 450°F / 230°C.

In a medium bowl, combine the warm water, yeast, and salt. Stir to dissolve the yeast and let it sit for 2 minutes.

In a large bowl add the flour, thyme, rosemary, olives and pepperoncini. Add your wet ingredients and mix well using a spatula or dough whisk until dough is well blended and comes together. The dough will be shaggy and somewhat sticky.

Remove the dough and shape into a ball. Lightly grease a large bowl with olive oil. Place the dough in the bowl seam side down and cover for 2 hours.

After 2 hours place the dough onto a sheet of parchment paper and transfer it into a cast iron pan. Let it rest uncovered for an additional 50 minutes.

Position one oven rack in the middle of the oven, and the other rack in the lower position. Place 1 cup of water in an oven safe dish (do not use glass) and situate it on the bottom rack.

Before baking score the top of the bread with a few slits and place it on the middle rack. Bake for 25 to 30 minutes, or until golden brown.

Let the bread cool down to room temperature before slicing. Enjoy.


Nutritional Information Per Serving:

total calories = 162 | total fat = 3.44g | saturated fat = 0.60g | cholesterol = 0mg | sodium = 540.5mg | carbohydrates = 28.42g | dietary fibre = 2.81g | sugars = 0.88g | protein = 5g

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