I love the No Knead Dutch Oven Crusty Bread I make, and my family agrees. It’s hard not to finish a full loaf in one sitting. By myself. So I decided to take that recipe and see if I could make it even more fantastic. I threw in a few more ingredients and let me tell you Bob, it was delicious. Just like the original bread, it’s super easy to make. But the addition of the cheese, olives and tomatoes just takes it to a whole new level. If you’ve tried the original recipe and decide to make this version, pipe up in the comments and let me know if you loved it as much as I did!
Ingredients
3 cups flour {I use all-purpose white flour}
1 teaspoons salt
1 teaspoon rapid rise yeast
1 1/2 cups warm water
1/3 cup Kalamata olives chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup Mediterranean seasoned feta cheese
Directions
Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.
While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.
Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating. Enjoy!
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Tracy says
This looks delicious. Is this dutch oven dedicated to just baking bread?
Mavis Butterfield says
Nope. I use the pot for everything.
HeatherS says
This looks wonderful, but I don’t have a dutch oven. Is there another way to bake this?
Krista says
This looks amazing! I love olives in almost anything, I can’t wait to try this!
Mrs. Chow says
I have to try this, ASAP!
Laura Z says
Thank you!
Earlene says
I will try and make this gluten free. On a special diet!
Gerri says
OMG! All my favorite food things and it looks so yummy!
Quick question here: How do I stop myself from eating the whole thing?!?!?
Oh! And when I do make it (most likely this weekend) I’m also going to use some of the bread to test run some home made croutons to add to my Greek salad….
Thx again Mavis.
Diana says
Question: Those look like green olives in the photo, but the recipe calls for Kalamata olives, which I think are brown, and I can’t seem to acquire a taste for them. Do you use green olives in the bread, and does it taste good? The rest of the recipe looks delicious.
Mavis Butterfield says
I picked up an assortment of Kalamata olives in the salad section of the store and just chopped them up and added them in. If you like green olives, use those, I bet they would be delicious.
Diana says
Thanks for the extra input on olives…and for the recipe. I finally made this bread last night. Used green olives. It’s delicious! The bread is packed with flavor; more than I was expecting. I’ll need to go ahead an make a second loaf. This one won’t last long.
Mavis Butterfield says
It’s so easy to make too!
Terri St. Cloud says
I was wondering about leaving the dough for so long with cheese in it? Could that be a problem? This sure sounds delicious!
Jolanda says
I’ve tried the recipy and added a bit of rosemary. Is came out great!