Jim Lahey’s No-Knead Olive Bread

Jim Lahey’s no-knead olive bread from Sullivan Street bakery is made with flour, water, yeast, and olives. And, yet, with so few ingredients, you create the bakery’s signature artisan loaf at home with very little effort.

Jim Lahey no-knead olive bread with three slices cut, sitting on a wooden cutting board with a napkin, a bread knife, and a pile of sliced green olives.

When I first opened Sullivan Street, with Roman baking in mind, this slightly pungent olive loaf became my signature bread. As a result of the brine the olives release during baking, this recipe calls for no salt. The loaf possesses a golden-brown crust and an open, airy crumb with large pieces of green olive. It’s slightly sour with an intense olive flavor.–Jim Lahey with Rick Flaste

Jim Lahey’s No-Knead Olive Bread FAQs

What kind of olives can I use in no-knead olive bread?

For this loaf, 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 Lahey turns to most often are pitted kalamata olives soaked in a pure salt brine, nothing else, just salt. You might think that because they’re black they’ll 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.

Why isn’t the crust of my no-knead olive bread crisp?

The most likely reason is moisture. Because the bread is baked in a cloche, it needs that last little bit of uncovered baking to crisp it all up. And during the hour rest period, ensure that air can circulate around it by putting it on a wire rack with nothing touching it.

Why do I have to wait an hour before cutting into my no-knead olive bread?

In that hour (some say it’s the longest hour in the world…), the steam inside gets absorbed back into the bread as moisture. If you cut into it, the steam escapes and your bread is going to dry out faster than it should. Unless you plan on eating the whole loaf, like, immediately (no judgement here, we promise), try and hang on for that interminable hour.

Jim Lahey no-knead olive bread with four slices cut, sitting on a blue cutting board with a napkin, a bread knife, and a pile of sliced black olives.
: Jessie Hagan

Jim Lahey’s No-Knead Olive Bread

Jim Lahey no-knead olive bread with three slices cut, sitting on a wooden cutting board with a napkin, a bread knife, and a pile of sliced green olives.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.
Jim Lahey with Rick Flaste

Prep 30 mins
Cook 45 mins
Resting Time 14 hrs
Total 15 hrs 15 mins
Sides
American
10 servings | 1 loaf
168 kcal
4.53 / 17 votes
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Ingredients 

  • 3 cups bread flour plus more for the work surface
  • About 1 1/2 cups roughly chopped pitted olives (see FAQ above)
  • 3/4 teaspoon instant or other active dry yeast
  • 1 1/2 cups cool (55 to 65°F | 13 to 18°C) water
  • Wheat bran, cornmeal, or additional flour for dusting

Directions
 

  • In a medium bowl, stir together the flour, chopped olives, and yeast.
  • Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
  • Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.
  • When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
  • Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough seems sticky, dust the top lightly with a little more wheat bran, cornmeal, or flour.
  • Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
  • Half an hour before the end of the second rise, preheat the oven to 475°F (245°C) and adjust the rack to the lower third of the oven. Place a covered 4 1/2- to 5 1/2-quart heavy pot in the center of the rack to warm it.
  • Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very, very hot). Cover the pot and bake for 30 minutes.
  • Remove the lid and continue baking until the olive bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread from the pot and place it on a wire rack to cool completely before slicing.
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Show Nutrition

Serving: 1sliceCalories: 168kcal (8%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 318mg (14%)Potassium: 55mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 80IU (2%)Vitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 1mg (6%)

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 breadmaking. 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 i

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.

Originally published December 05, 2021

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Comments

  1. 5 stars
    Made the recipe as shown – wonderful. Very little handling of the entire (one loaf) batch. It was distinctive with its great flavor and big holes – almost sourdough like.

    Now, I want to make a bigger batch and then scale it. But, my first attempt ended up with ‘average bread’. NO big holes. Nothing special (other than the special nature of fresh bread). I suspect that it is from the handling (vs very minimal handling when it is a single batch. But, I am looking for smaller loaves (about 600g of dough each) without making small batches.

    Even though I let the dough rise significantly before going into the oven, it deflated when I slashed it (over proofed?) after dumping it in from the banneton.

    Any suggestions?

    1. joe, yes, you’re most likely over proofing it. Also, you might be pushing air out of the loaf when you tip it out. I would suggest two things: 1.) Let it rise in a cooler place. 2.) Line a bowl with parchment paper and let the bread rise on top of the paper. Then lift the paper with the loaf cradled in it and lower the who shebang into the pot. No compressing of air.

  2. I haven’t made this yet. The long proofing time puzzles me. Is there a reason for it to be so long compared to other loaves? I’m a beginner who finds proof timing difficult. How can I get it right? Is dough temperature an answer?

    1. Ron Young, elides giving a more flavoursome loaf, the long 12 – 18 hours fermentation breaks down phytates in the grain (flour) which enables most people to be able to digest the bread a lot easier.
      If you decide to make this loaf, persevere with the long proofing/ferment time. It is truly worthwhile….

    2. Ron, this is the famous no-knead bread. It relies on slow, long rising time for better flavor. All that’s important is that you give this the time required to double in size. (You don’t have to be too precise with this.) I think you’ll find this is one of the most forgiving breads out there.

  3. 5 stars
    By the way, I’ve made this bread several times since my first desperate appeal for help. It’s really good. But I wanted to mention that the oil-cured moroccan olives are really good in this, too. 🙂 And they are salty, so definitely don’t add salt, but they have a nice flavor.

  4. 4 stars
    I just baked this bread and followed the instructions exactly. The crust turned out beautifully but the inside is still moist–the bread is not completely cooked through. Any idea what I could have done wrong? I have an oven thermometer and the temperature was at 475 as prescribed. Thanks!

    1. Amy, sorry to hear the bread was less than stellar. With these high-moisture breads, it can be tricky. The best way I find to make sure that everything is copacetic is to use an instant-read thermometer. I insert the thermometer in the bottom of the loaf and look for a temperature of between 200°F-210°F. (I usually hit 207°F, and it’s perfect for my taste.)

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