No knead bread with olives and feta – great Greek flavours in an amazing loaf
This no-knead olive and feta loaf blends classic Mediterranean flavours with the easy, hands-off method popularized by Jim Lahey. It’s simple to prepare, requires minimal active work, and yields a crusty, flavourful loaf studded with Kalamata olives, oregano and tangy Greek feta. The base technique—long fermentation and baking in a covered heavy pot—creates a chewy interior and a crisp, golden crust. Below we share tips on equipment, flour choices and a reliable recipe you can make at home.
The no-knead approach has become widespread because it produces excellent bread with minimal effort. Once you try it, you’ll understand why so many home bakers and cooks swear by it. We learned this method from Jim Lahey’s approach and have adapted it with Greek ingredients that honor our tastes—Kalamata olives, oregano and feta—while preserving the basic no-knead technique.
Using Lahey’s method, we’ve tried many variations and consistently get great results. This Greek-style version is one of our favourites: it’s simple, impressive and ideal for serving with salads, dips or a cheese board. The key is patience—allowing the dough to rest and develop flavor—and a hot, covered pot for baking.
Helpful hints
Time is the most important ingredient in any no-knead bread. This recipe requires a long resting period—typically a minimum of 14 hours—so plan ahead. If you want fresh bread for dinner, mix the dough the night before and bake the following day.
What kind of pot do you need to bake a no-knead bread?
A heavy pot with a tight-fitting lid is essential. Enamelled cast iron works exceptionally well; glazed ceramic can work too, but some ceramic glazes may show wear after repeated high-heat use. Choose a pot that matches the size of the dough: too large and the loaf will spread and be flatter than desired. Lining the pot with parchment paper makes transferring the dough easier and simplifies clean-up while keeping melted cheese from sticking.
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What kind of flour is best for baking no-knead bread with olives and feta?
Jim Lahey recommends bread flour for structure and chew, but all-purpose flour works well too. If you only have all-purpose on hand, you’ll still get a delicious loaf. Because olives and feta can release moisture, pat them dry with paper towels before folding them into the flour to avoid soggy pockets.
When you take the finished loaf from the oven and listen, you may hear the bread “sing” — a satisfying crackle as steam escapes through the crust. That sound is a good sign of a properly baked no-knead loaf.
If you love carbs as much as we do, check these out:
Kouloures
No knead bread with halloumi, mint and orange
Pita bread
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No-knead bread with olives and feta
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Equipment
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Cast iron pot
Ingredients
- 3 cups (450 grams) bread flour or All-purpose flour
- 1 tbsp dried oregano
- 3/4 teaspoon instant dry yeast
- 1 ½ cups (200 grams) pitted and sliced Kalamata olives, drained well
- 1 ½ cups (225 grams) Greek feta, cut into small cubes
- 1 ½ cups (375 mL) cool water
Instructions
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In a medium bowl combine the flour, dried oregano and instant yeast; stir to blend.
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Pat the olives and feta dry with paper towels. Add them to the flour mixture and toss until coated in flour.
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Slowly pour in the cool water and mix with a wooden spoon or spatula until no dry flour remains. Cover the bowl with plastic wrap and then a clean towel. Let rest in a draft-free spot for 12–18 hours.
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After the long rest, oil a second bowl lightly, sprinkle with flour and transfer the risen dough into it. Cover with plastic wrap and a towel.
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Allow the dough to rise for at least 2 hours in a draft-free place.
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About 30 minutes before baking, preheat the oven to 475°F and place a covered cast-iron or heavy pot on the middle rack to heat for at least 30 minutes.
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Carefully remove the hot pot, place parchment paper in the bottom and up the sides, and transfer the dough into the pot on the paper.
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Replace the lid and bake covered for 30 minutes on the middle rack.
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Remove the lid and bake an additional 15–20 minutes until the crust is deep golden brown. Use oven mitts to lift the bread from the pot.
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Cool the loaf on a wire rack for at least 30 minutes before slicing.
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Enjoy!