Jim Lahey’s no-knead olive bread from Sullivan Street bakery is made with flour, water, yeast, and olives and lets you create the bakery’s signature artisan loaf at home with very little effort.
Curious what famed breadmaker Jim Lahey has to say about his signature olive bread? On the Sullivan Street Bakery website, he describes it as possessing “a golden brown crust and an open, airy crumb with large pieces of green olive. Slightly sour with an intense olive flavor.” (Did anyone else just go wobbly in the knees?) We’re ogling this olive bread recipe as a conversation-starting nosh with wine prior to a dinner party, as an idyllic accompaniment to a cheese plate, or as just an all-around pass-it-at-the-table-and-grab-a-hunk type of bread. We’re crossing our fingers for leftovers, too, seeing as we think a slice or two of this would be inspired in grilled cheese, as a base for bruschetta, even as croutons. Stay tuned.–Jim Lahey
Jim Lahey's No-Knead Olive Bread
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes one 10-inch round loaf
IngredientsEmail Grocery List
*What You Need To Know About Which Olives To Use For This Olive Bread
- For this no-knead olive bread recipe, any pitted olive will yield something worth eating. (You don’t want to go to the trouble of pitting them yourself, because it is tedious and the results will not be as neat.) But what Jim Lahey turns to most often are pitted kalamata olives soaked in a pure salt brine—nothing else, just salt. A commonly available kalamata that I’m very fond of is made by Divina and can be found at many supermarkets and gourmet stores. You might think that because they’re black they will change the color of the bread, but they won’t, unless you carelessly dump some of the brine into the dough. Green Sicilian colossals, sometimes called “giant” olives, packed in pure salt brine, are another good option; they’re often available at Italian food stores. As a result of the brine the olives release during baking, this recipe calls for no salt.
Recipe Testers Reviews
This Jim Lahey bread is absolutely STUNNING, from the crunchy, dark crust to the shiny crumb with nice, big holes.
I used green and black olives and I also took the liberty of grinding some fresh rosemary from our garden and kneading it throughout the dough. The dough had more than doubled in about 10 hours, but if you wait a few extra hours, the flavors will be WONDERFUL.
I also recommend patience in leaving the lid on the Dutch oven for the entire 30 minutes. The idea behind Jim Lahey's method is to create a soft, airy crumb surrounded by a CRUNCHY, dark, almost nutty crust. Take your time and adjust for the depth of color AFTER the first 30 minutes when you remove the lid. My oven browns things quickly, and I checked the loaf after 15 minutes uncovered and it still needed another 5 minutes to reach perfection.
As the loaf cools, listen to it crack and groan and enjoy the wonderful scent of olive and wheat while patiently waiting for the loaf to cool enough to slice. Take your time with this recipe and you will reap RICH rewards.
I'm an experienced bread baker and accustomed to teaching breadmaking. This olive bread recipe was so foolproof, simple to make, and delicious that I will definitely make it again and again. It had an excellent crust and crumb structure.
It’s an especially good recipe for a neophyte to breakmaking. The recipe calls for baking it 30 minutes covered and then 15 to 30 minutes uncovered, until it’s a deep chestnut color. When I uncovered it after the initial 30 minutes and tested it with an instant-read thermometer, it had already reached 190°F, which is when bread is fully done. I'd suggest checking it after about 20 minutes and then uncovering it.
This is an easy-to-make olive bread with simple ingredients that doesn’t require a lot of expertise to put together. I liked that I could assemble the dough and let it rise overnight and during the day. It also freezes well.