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You can put this bread together in less than 5 minutes and then wait before you bake. You get a crunchy crust with lots of air pockets inside. Want to learn how you can make this insanely easy wonderful no-knead Mediterranean bread recipe? Let’s get started!
What You Need For This Recipe
To make this no-knead bread Dutch oven recipe you need the following ingredients:
- Flour – you can use regular all-purpose flour. You can also use wheat flour or whole wheat flour but the dough will be tougher compared to all-purpose flour
- Yeast – I use dried instant yeast
- Salt – an essential ingredient to the flavor of the dough
- Water – use lukewarm water
- Sun-dried tomatoes – to add that Mediterranean flavor to the bread
- Olives – finely chop
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make No-Knead Mediterranean Bread
- Start with the flour and put it in a bowl. Sieve the flour first before adding the yeast. Salt is the enemy of yeast so combine the flour and yeast thoroughly before adding the salt.
- Now it is time for lukewarm water. Either stir with a wooden spoon or by hand. Make sure the water is fully absorbed by the flour. All of the flour should be wet and you get a cohesive dough.
- Wrap the bowl with cling film and set it aside in a draught-free spot so the dough can rise. Set it aside overnight so at least 8 hours.
- Preheat your oven as hot as it will go. Mine goes 500℉/250℃. Take a Dutch oven and put it inside the oven while it preheats.
- Finely chop the sun-dried tomatoes and olives. Take the dough out of the bowl and wrap sun-dried tomatoes and olives in the dough.
- Put it on top of baking paper and when the oven is hot, take the Dutch oven out of the oven. Then put the baking paper and dough in the Dutch oven and close the lid.
- Put the pan in the oven and bake for 30 minutes. Then take the lid off the Dutch oven after 30 minutes and bake the bread for at least 15 minutes or a little longer until the crust of your bread is golden brown.
- Take it out of the oven and let it cool on a wire rack before serving. Look at that crust! You may be tempted to cut the bread straight away but wait until it has cooled or you will flatten the bread.
- When cooled your no-knead bread is ready to eat.
See How To Make No Knead Bread
Want to see how easy it is to make no knead bread? Then watch the instructional video in the recipe card below.
Mediterranean Bread Recipe
What is not to love about no-knead bread? There are many reasons to love it because:
- It is one of the easiest bread recipes to make
- A rustic bread
- This recipe is super cheap
- A very versatile bread that you can adjust using additional ingredients
With bread, any bread recipe requires a lot of kneading to activate the yeast and you need some sugar to feed the yeast.
In this recipe, you need neither. The yeast takes the natural sugars in the flour to activate and time will take care of the rest. It is cheap because flour is a cheap ingredient even though prices have risen considerably lately.
What makes it even better is that you know what you put into this bread. No conservatives, harmful additions, just clean delicious bread.
How To Store No-Knead Bread
There are various ways to store your home-baked bread:
- Room temperature – you can keep your bread at room temperature in a bread box. Let the bread cool completely before you put the bread in an airtight plastic bag. You can keep it fresh for a day or two
- Freezer – when you want to store it longer let it cool completely. Slice your bread and put it in a plastic bag. Store it in the freezer for up to two months
It is not recommended to store bread in the refrigerator as it can make the texture of bread degrade faster. When the bread has gone stale sprinkle it with water and put it in the oven or toast it in the toaster or skillet.
Tips And Warning!
- Warning – When you remove the lid from the Dutch oven to bake the last 15 minutes check the bread after 5-7 minutes to see if the crust is not baking too fast or is even burning. Every oven is different and can color the crust very fast
- Oven – you can put the covered bowl in the oven to proof the dough as your oven is draft-free. Do not heat your oven just put the bowl in the oven, close the door, and let it proof
- Use the dough – I let the dough proof overnight and let it sit for 20 hours or more. You can use the dough earlier, like 4-6 hours. You can use the dough when it has doubled in size
More No-Knead Recipes
I’m a fan of Jim Lahey’s no-knead bread because it is the perfect base for bread. Take a look at these recipes:
- No-knead bread – the original bread recipe made by Jim Lahey
- 5-ingredient tapenade tortilla bread – yes this is also made with no-knead bread
- No-knead pan pizza – this dough also is a great substitute for pizza dough as this recipe show
- Cinnamon raisin bread – an easy sweet no-knead bread recipe. You can make it for breakfast or a special occasion like the holidays
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No Knead Mediterranean Bread
no knead mediterranean bread that is the recipe to day. You can make put this together in less than 5 minutes and then wait before you bake
Ingredients
- 3 cups wheat flour
- 1½ cup warm water
- ½ tsp yeast
- ½ tsp salt
- 5 sun dried tomatoes
- 3-4 mediterranean olives
Instructions
- Combining the flour, yeast first before adding the salt in a large bowl
- Add warm water to activate the yeast. Combine the water and flour with a wooden spoon or with your hand. When the flour is absorbed by the water you are done
- Take cling film and cover the bowl. Let it rise overnight
- Pre heat your Dutch oven when you heat your oven to 500℉/250℃
- Take the dough out of the bowl on a lightly floured surface. Chop the sun dried tomatoes and olives. Fold them in the dough top to bottom and left to right into a ball
- Take the Dutch oven out of the oven and put the dough on parchment paper in the pan, fold side up
- Put the lid on the Dutch oven and put the pan in the oven for 30 minutes
- Then take the lid of the pan and bake the bread for another 15 minutes to get a crusty no knead bread
- Cool on a rack and your bread is ready
Click To Play Recipe Video
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Nutrition facts
Calories: 184; Fat: 1.7g; Carbs: 36.2g; Protein: 4.9g;
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12 Comments
Susan Cecere
05/26/2019 at 1:19 amThis looks great. Is there anyway I could double this recipe? What would the difference in baking time? I only have 1 Dutch Oven and the smaller loaf, with the 3 cup flour is not big enough if I have my family over. My one grandson 14, could probably devour a 3 cup flour loaf by himself.
Mireille
05/26/2019 at 7:02 pmHi Susan,
Good to read you like this recipe. I never made a bigger loaf of bread but I’m certain you can make a bigger one by doubling the ingredients. You do not need to extend the rising time.
I would extend the cooking time with the lid on with about 15 minutes (so 45 minutes) and then keep the 15 minutes with the lid off. It is a little experimenting I guess so I hope you will get a good result. Have fun with it Susan.
Lianne
09/28/2019 at 9:16 pmCan this be made without a Dutch oven?
Mireille
09/29/2019 at 6:59 amHi Lianne,
No, not necessarily. You need a pan that can handle high heat and that you can close off with a lid. If you have a cast-iron pan, carbon steel, enameled or stainless steel pan that you can close off that should work as well. I have an enamel pan with a lid that I also use and works really well. Hope this helps.
Kimberly Morais
06/29/2021 at 3:57 pmCould I use my sourdough starter instead of yeast? If so, how much?
Mireille
06/29/2021 at 8:29 pmKimberly,
I’m sure you can use your sourdough starter to make this recipe. I would start with 1/2 cup ripe sourdough.
Maggie
07/16/2022 at 11:13 pmWould this work with a whole wheat flour?
Mireille
07/17/2022 at 7:56 amMaggie,
This works with whole wheat flour as well. The whole wheat flour can yield a denser bread compared to all-purpose flour but still you can make this recipe with whole wheat flour.
Christine
02/08/2023 at 6:53 pmCan a nut and seed mixture be added instead of sun dried tomatoes
Mireille
02/08/2023 at 9:08 pmChristine,
Yes you can substitute sun-dried tomatoes for a nut and seed mixture. Wait to add until the dough has risen just like in the instructions with the tomatoes.
Maegan Gafken
07/26/2023 at 3:30 amWhen do you add the salt? I poured the water and yeast and mixed it with flour but then it was a ball quickly.
Mireille
07/26/2023 at 8:31 amMaegan,
I combine the yeast and flour first then I add salt. All three are in the bowl before adding warm water.