For any baking novices (like me), this no-knead olive bread is so simple and yet so delicious.

The easiest no-knead bread ever

For anyone who knows me, you know that I am a terrible baker. I once tried to bake a red velvet cake that was completely burnt on the outside and raw in the middle. I also once created a Victoria Sponge that came out as flat as a pancake. What I’m trying to say is that I am a complete and utter baking idiot, and don’t know what I’m doing.

But this year, I wanted to change that. And here’s where I started – with the most fool-proof, delicious recipe that requires minimum effort but gives maximum results.

This olive bread is so simple that I usually create it in the morning before work, then leave it to rise and bake it at lunch time. It only requires 7 ingredients, 3 of which are seasonings!

So here it is, arguably the easiest bread you’ll ever bake. Check out my Instagram or TikTok to see me make this on video.

If you do make it, please share your results with me!

No-knead olive bread recipe

Prep time: 10 minutes

Proving time: 3-4 hours

Cooking time: 35-40 minutes

Ingredients

• 430 grams strong white bread flour
• 7g packet of yeast
• 2 tsp salt
• 2 tsp oregano
• 1 tsp garlic granules
• 135g chopped olives of any kind
• 360ml lukewarm water

How to make no-knead olive bread

1. Whisk flour, yeast and seasonings into a bowl. Be careful not to place the salt directly onto the yeast, as this will kill it.
2. Mix in your choice of olives – I used green, but black olives or a mix of both would work really well.
3. Pour in the lukewarm water, then mix well until everything is combined. It will be sticky!
4. Cover with a tea towel and leave in a warm-ish spot for 2-3 hours, or until the dough has doubled in size. You can, then, put it into the fridge overnight to boost the flavour, but it tastes just as good if you skip this step.
5. Once risen, fold the dough round into a rough ball, then pour gently onto a tray lined with baking paper.
6. Form into a loose circle, then leave for 45 minutes to an hour to rise further.
7. Heat the oven to 218 degrees C.
8. Score the dough lightly with a line across the middle.
9. Bake for 35-40 minutes until lovely and golden brown. To test if your bread is ready, turn it upside down and knock on the base of the bread. It should sound hollow.
10. Serve with butter or use it to make your favourite sandwich.

The bread will keep for a few days covered in a bread bin. If you’re like me, and don’t eat bread very often, slice the bread and then put it in the freezer. You can then defrost it in the oven whenever you fancy some lovely homemade bread!

And that’s it – the world’s easiest bread. I hope you enjoy!

If you’re looking for more bread inspiration, why not try my caramelised onion focaccia, or Panzanella salad.