Breads · ALWAYS FREE
Overnight no-knead olive boule
A crusty round yeast loaf with green olives, developed through a long room-temperature fermentation.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir yeast into measured water, then mix with about 14 oz (400 g) flour and salt until no dry pockets remain. Fold in all olives. Cover bowl and ferment at cool room temperature, about 68-72°F /20-22°C, for 12-18 hours until expanded and bubbly.
- Use reserved 20 g flour for hands and work surface, incorporating all into shaping. Fold the sticky dough inward from four sides and form a loose round without kneading. Place seam down on oven-safe parchment in a bowl; cover and proof 90-120 minutes until puffy.
- During the last 45 minutes of proofing, heat oven to 450°F /230°C with a lidded oven-safe Dutch oven inside. Check pot, lid handle and parchment temperature ratings. Use thick dry oven mitts.
- Lift dough by parchment into hot pot. Make one shallow slash with a sharp blade, cover and bake 30 minutes. Uncover and bake 15-20 minutes until deeply golden and center reaches 205-210°F /96-99°C.
- Lift onto a rack and cool at least 90 minutes before dividing into 12 equal portions. Do not taste raw dough. Store cooled loaf airtight for 2 days or freeze. Total 23 hours allows the 18-hour first rise and full proof/bake/cooling; colder conditions may add time.
Estimated nutrition
Per serving · 1 of 12- Calories
- 139 kcal
- Protein
- 4.3 g
- Total carbohydrate
- 25.7 g
- Total fat
- 1.9 g
- Total sugars
- 0.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One twelfth of complete loaf; fermentation and evaporation are not given invented nutrient-retention factors. Contains wheat. Vegan/dairy-free classification requires plain compatible flour, yeast and olive labels.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Overnight no-knead olive boule: bread flour; water at room temperature; active dry yeast; fine salt; pitted green olives. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Overnight no-knead olive boule: bread flour; water at room temperature; active dry yeast; fine salt; pitted green olives. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Overnight no-knead olive boule: bread flour; water at room temperature; active dry yeast; fine salt; pitted green olives. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
