It’s been a hot minute since I’ve posted a recipe so today I’m sharing with you a new bread recipe that I tried for the first time this weekend. I love making dutch oven crusty bread and I enjoy playing around with different flavors. So this time I used kalamata olives in the bread. It turned out perfect! Dutch oven bread is the best because it totally looks like you have this amazing skill of making artisan bread but in all actuality, a small child could make this. It takes zero skill at all. Read on and follow along so that you can make this rustic kalamata bread too!
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What you will need:
Dutch Oven
3 cups of flour
1/3 cup Kalamata Olives
1 – 1/2 tsp salt
1/2 tsp active dry yeast
1 – 1/2 cups room temperature water
I only have a 6 quart dutch oven so my bread ends up a little flatter than desired. If you have a small 3.5 quart dutch oven 
Kalamata Olive Dutch Oven Bread
Ingredients
- 3 cups flour
- 1/2 tsp Active dry yeast
- 1 1/2 cups water room temperature
- 1/3 cup Kalamata olives
- 1 1/2 tsp salt
Instructions
In a large bowl, mix the dry ingredients (Flour, Active dry yeast & salt)
Add the water to the mix and stir until well combined.
Stir in the kalamata olives
Cover the bowl tightly with plastic wrap and let the dough sit for 12-18 hours to rise.
After 12-18 hours the dough should have expanded. Preheat the oven to 450 degrees WITH the dutch oven and lid in the oven. You'll want the dutch oven to reach 450 degrees before you add the dough.
Sprinkle a small amount of flour onto the bottom of the dutch oven so that the dough doesn't stick.
Add the dough to the dutch oven. If it is sticking to your hands lightly cover your hands with flour.
Bake the bread in the oven at 450 degrees with the lid on for 30 minutes. After 30 minutes, take the lid off and bake for another 10-15 minutes until the crust is golden brown.
After the bread is finished baking, immediately remove it from the dutch oven so that it can cool.
This bread is so simple to make and will certainly be a new staple in my home.
Just look at that crispy crust!
You can pin it below if you would like to save this recipe for later. 🙂
If you enjoy this recipe, you may also be interested in a Rosemary and Sea Salt bread recipe that I have on my site. They are both equally easy to make.
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What is your favorite type of bread to bake?
<3 Hannah
Ikea Myrheden Hack
Hi Hannah! I’m Colleen from Bakes and Blunders and I found you through the Happiness is Homemade Link Party. This bread looks amazing! I’ve never made dutch oven bread, but I think I just might have to. I’ve grown to enjoy kneading dough, but sometimes easy and quick (for bread, at least) is what you need. No pun intended! I made this pretty amazing Cinnamon Swirl Bread (https://www.bakesandblunders.com/cinnamon-swirl-bread-recipe-need/) and I’ve also made a Ham and Brie quick bread that’s unique. That’s going up on my site this Thu Jan 24 (www.bakesandblunders.com), if you’re interested.
Thanks for visiting Colleen. I’ll check out your recipes! Thanks for sharing 🙂
YUMMY!!! I’m going to try this bread this weekend!! Thank you VERY much for sharing!
I hope that you love it as much as i do!
I featured you this week! Thanks for sharing with us at the To grandma’s house we go link party, see you next week!
Thanks so much!
Can you use all-purpose flour or bread flour?
I haven’t but I bet it would turn out just fine.
What kind of flour do you use for this recipe, Hanna?
I used all purpose flour but you could substitute for something else if needed.
Hi there ! Did you cut the olives or put them in whole
I just throw them in whole.
My dough came out very sticky. I couldn’t use it and threw it out. It sat for 16 hours. Any idea why so sticky?
I’ve had that happen once before but I think it’s because I didn’t do a good job measuring out the flour. My guess is the water to flour mixture was off. Or perhaps your yeast was bad? Did the mixture rise? It’s a pretty wet and sticky dough when prepared correctly so if you are expecting a dough that you would traditionally knead it’s nothing like that.