No Knead Sun-Dried Tomato, Olive and Feta Bread
This easy-to-make no knead bread combines sun-dried tomatoes, olives, and feta for a flavorful loaf that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon instant yeast
Wet Ingredients
- 1.5 cups warm water (110°F)
- 0.5 cup sun-dried tomatoes, chopped
- 0.5 cup green or black olives, pitted and sliced
- 0.5 cup crumbled feta cheese
- 1 tablespoon olive oil (for greasing the bowl)
Instructions
Preparation
- In a large mixing bowl, combine all-purpose flour, salt, and instant yeast. Whisk together until evenly mixed.
- Pour in warm water and stir with a wooden spoon until a shaggy dough forms, ensuring all flour is incorporated.
- Gently fold in the chopped sun-dried tomatoes, sliced olives, and crumbled feta using a spatula.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 12 to 18 hours.
Shaping and Second Rise
- After the rise, lightly flour a clean surface and turn the dough out onto it.
- With floured hands, fold the edges of the dough over itself a few times to create a ball shape.
- Place the shaped dough on a piece of parchment paper and cover it with a towel again. Let it rest for another 1-2 hours.
Baking
- Preheat your oven to 450°F about 30 minutes before baking, with a Dutch oven or heavy pot with a lid inside.
- Carefully remove the pot from the oven and lift the dough with the parchment into the hot pot.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15-20 minutes until golden brown.
Cooling
- Transfer the baked bread to a wire rack to cool slightly before slicing.
Notes
Serve warm with olive oil and balsamic vinegar for dipping. It can be stored tightly wrapped for 3-4 days or frozen for up to three months.