This bread is seriously crazy good. It tastes like the artisanal bread loaves you pay big bucks for. And it’s so easy to make, you’ll wonder why you ever bought it.

3 cups flour
¾ teaspoon salt
¾ teaspoon yeast
1 cup olives, chopped (I used ½ black olives and ½ Manzanilla olives)
1½ cups warm water, or more if needed

  1. In a very large bowl, combine all ingredients. Mix by hand to form a dough. Add additional water if needed to form the dough.
  2. Cover bowl tightly with plastic wrap. Refrigerate and let rise overnight, or 8-12 hours.
  3. Remove plastic wrap, sprinkle flour on top of dough and mold into a ball. Let rise for 30 minutes.
  4. Meanwhile, preheat oven to 450⁰F. Line an ovenproof 5-quart pot (if handles are plastic, cover with foil) with parchment paper. Place dough in pot and cover with lid. Bake for 30 minutes. Uncover and bake for an additional 15 minutes.


Yield: 1 loaf

TIP: Every brand of flour absorbs water differently…even every batch will absorb water differently, even if you always use the same brand! When making bread, be open-minded when it comes to the quantity of water used. Add the quantity the recipe calls for slowly and assess how much the dough needs. It may need a bit less or a bit more.


For more great recipes, check out this weeks issue of Whisk by Ami