No-Knead Kalamata Olive Artisan Bread

Sally That Girl in the Kitchen
Sally That Girl in the Kitchen
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Published 2021-02-03
No-Knead Kalamata Olive Artisan Bread is a No-Knead Bread, with tangy, briny, Kalamata Olives that is so incredibly delicious and so crazy easy to make, that you won’t believe it! Mix it all together and just let it slowly rise, then shape it and bake it — that’s it! There is no kneading involved and you’ll get a beautiful, tasty artisan bread that everyone will love! Don’t love olives? Don’t add them! This bread is also great alone or with YOUR favorite add-in!

As always, the tools you'll need and the exact ingredients with their precise measurements are
listed right after my introduction in the video.
All Comments (21)
  • @KicksClique
    Add some of the brine to the dough, it's what gives it that olive stench and taste that makes it good
  • @LatteBrown
    Thank you for cutting and tasting your loaf so that we could see what it looks like inside! 🤗
  • @BadPigg
    Very good instructions. I will have to try this for my Greek friend Georgios!
  • @deniseelias7784
    This was the best artisan olive bread 🙏 I have been baking this bread for the past 3 days in the road My whole family love it Thank you for sharing I will love to see if you have a pizza dough recipe like your lovely bread 🙏
  • @deniseelias7784
    Perfectly explained Thank you for sharing Can’t wait to try it looks yummy 😋
  • @beverlypeterson291
    This looks amazing! My Mom will love it. I have the Asiago bread rising right now & can’t wait to try it! Could you please tell me how you measure your flour, do you spoon it into the cup or scoop it in? I normally use grams because the amount of flour in a cup varies a lot depending on how a person measures their flour. The standard gram amount for a cup of flour is 125g but, I’ve seen people scoop from the bag & when you do that, it could weigh as much as 200 -225 grams so, knowing how a person measured is really important in bread making! Thank you for these lovely, & well explained videos!!❤❤❤
  • @NinaFlow77
    Thank you I'll be trying your wonderful recipe today.
  • @KicksClique
    Currently eating rn, I eat this everyday for breakfast, an entire loaf, with bertolli olive spread, used to like sourdough, this is wayy better £2 a loaf at co-op, bodybuilding meal.
  • @irahandwerker8557
    love this recipe and your presentation I bake a lot of bread but usually use all whole wheat bread flour do you think the whole wheat flour ould ork in this no knead recipe thank you
  • @Moirakirstin
    Hello, I was just on Amazon trying to find your Danish Dough Whisk but they ran the gamut from lots of complaints, etc. What brand are you using? It looks sturdy. Thank you.
  • @josephdempsey400
    I love this bread. Have made in the past so delicious. The only thing we do different is that we put the Kalamata olives in a processor to chop them up, so you get olives in every bite. This time I put the dough on the parchment paper, it was very sticky and would not stand up. So I did it in a bread loaf pan instead of the Dutch oven. Do you know why it would not stand up higher?
  • @KicksClique
    Use beer brewers yeast that's how you get the top tier artisan breads
  • @paulsantos5625
    Hi, thank you for this recipe, I am really struggling with the amount of water that this recipe calls for, I do everything in grams, so when I convert your 3 cups of flour that comes out to 375 g, and one and a half cups of water is 350 g, that’s a 90% hydration. I can’t do anything with this dough it is so wet.