Here’s a Gluten-Free No-Knead Olive Artisan Bread recipe — crusty on the outside, soft and flavorful inside, studded with briny olives. Perfect for snacking or serving with soups, salads, or cheese boards!
🌿 No-Knead Olive Artisan Bread (Gluten-Free)
Prep time: 10 mins
Rise time: 3–12 hours
Bake time: 45 mins
Yield: 1 rustic round loaf
🥖 Ingredients:
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2 cups (270g) gluten-free all-purpose flour (with xanthan gum)
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1½ tsp salt
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½ tsp instant yeast
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1 tsp sugar or honey (optional, helps yeast activate)
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1 cup (240ml) warm water (~100°F / 38°C)
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1 tbsp olive oil
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½ cup pitted olives, chopped (Kalamata or green olives work great)
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1 tsp dried rosemary or thyme (optional)
🔪 Instructions:
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Mix Dry Ingredients:
In a large bowl, combine gluten-free flour, salt, yeast, and herbs (if using). -
Add Wet Ingredients:
Stir in warm water, olive oil, and sugar (if using) until a sticky dough forms. Fold in chopped olives. -
Let It Rise:
Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature for at least 3 hours (up to 12 hours for deeper flavor). -
Preheat Oven & Dutch Oven:
Preheat your oven to 450°F (230°C). Place a Dutch oven (or heavy oven-safe pot with lid) inside to heat up for 30 minutes. -
Shape the Dough:
Gently scrape the dough onto parchment paper. Shape it into a round loaf using wet hands or a spatula. Don’t knead! -
Second Rise (Optional but recommended):
Let the dough rest for 30 minutes while the Dutch oven preheats. -
Bake:
Carefully transfer the dough with parchment paper into the hot Dutch oven. Cover and bake for 30 minutes.
Remove lid and bake uncovered for 10–15 minutes more, until golden and crusty. -
Cool:
Let it cool completely on a wire rack before slicing.
🫒 Tips:
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Use a gluten-free flour blend with xanthan gum or add ¾ tsp separately.
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Add a sprinkle of sea salt or herbs on top before baking for extra flavor.
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For crispier crust, spritz the loaf with water before baking.
