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–+ servings
A cross section of a loaf of rosemary olive no knead bread on a cutting board

Rosemary Olive No Knead Bread

by 12 Kitchens
The best parts of fresh bread and the best add ins for bread without the kneading! This rosemary olive no knead bread is a no fuss no muss bread perfect for those who are easing their way into baking bread. The catch? It takes about 20-22 hours to rise.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Inactive Time 20 hours
Total Time 1 day 1 hour
Category Breads
Difficulty Easy
Servings 1 Loaf
Calories 1847 kcal

Equipment

  • Cast iron pot

Ingredients
 
 

  • 1 Cup Pitted olives your choice of olive
  • 2 sprigs Fresh rosemary
  • 456 g Bread flour
  • ½ tsp Kosher salt
  • ½ tsp Active dry yeast
  • 368 g Water lukewarm

Instructions
 

  • Drain and dry the olives then chop with the rosemary.
  • Combine with the rest of the ingredients and mix together until fully combined with your hands.
  • Cover and allow to proof for 18 hours.
  • Remove from the container and shape into a ball (see tips on shaping above). Wrap in a clean towel and allow to rest for 1-2 hours.
  • 20-30 minutes before your 1-2 hours are up, preheat the oven with the cast iron pot and lid inside to 450°F.
  • Carefully place the dough seamside down in the cast iron pot. Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 or until a deep golden brown.
  • Allow to cool before slicing and enjoying with butter or olive oil and salt.

Nutrition

Calories: 1847kcalCarbohydrates: 337gProtein: 57gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 3297mgPotassium: 529mgFiber: 16gSugar: 2gVitamin A: 546IUVitamin C: 0.04mgCalcium: 151mgIron: 5mg
Keyword Dairy free recipe, Easy dessert, Egg free dessert, No mixer dessert, Nut free recipes, Recipes with few ingredients
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!