Easy Olive Bread Recipe (No Knead)

sallysbakingaddiction.com

Sharon Sinclair

3 and ¼ cups (about 430g) bread flour ( spooned & leveled), plus more as needed for shaping and pan

2 teaspoons instant or active dry yeast

2 teaspoons coarse salt (see note)

2 teaspoons dried oregano

1 and ½ teaspoons garlic powder

1 heaping cup (about 135g) roughly chopped olives

1 and ½ cups (360ml) water, close to room temperature at about 70°F (21°C)

optional: cornmeal for dusting pan

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer