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Carol's Easy and Delicious No-Knead Bread
Super easy and amazingly delicious olive oil No-Knead Bread!
Super easy and amazingly delicious olive oil No-Knead Bread!
1Ingredients
- 4 cups bread flour (3 cups white + 1 cup whole wheat recommended)
- 2 cups water
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- Oatmeal (for bottom of pan)
- EVGE extra virgin olive oil
2Instructions
- 1Combine flour, yeast and sugar in a large bowl. Then add salt. Add water and a generous pour of EVGE olive oil, stir with a spoon until just combined.
- 2Add more water if needed - the dough should be quite wet.
- 3Cover and leave at room temperature for 10-24 hours (or longer in the refrigerator).
- 4Stir and stretch dough with your spoon.
- 5Preheat Dutch oven (or heavy oven-safe pot) at 425F (220C) for 20 minutes.
- 6Scatter oatmeal on the bottom of hot pot - this prevents sticking and adds texture.
- 7Pour dough into hot pot, drizzle EVGE olive oil on top.
- 8Bake uncovered for 45 minutes until deep golden brown.
- 9Cool on wire rack for at least 30 minutes - the bread is still cooking inside during this time.
3Tips & Notes
This bread stays fresh 4 or 5 days covered OR you can freeze it
Instead of plain water, you can infuse herbs like sage, rosemary, and thyme
I like using 3 cups white with 1 cup of whole wheat flour
A Note on Olive Oil
For authentic results, use a high-quality extra virgin olive oil. Greeks pour, not drizzle.
Shop EVGE Olive Oil →