I love the No Knead Dutch Oven Crusty Bread I make, and my family agrees. It’s hard not to finish a full loaf in one sitting. By myself. So I decided to take that recipe and see if I could make it even more fantastic. This time around I made a No Knead Sun-Dried Tomato, Olive and Feta Bread.
I simply threw in a few more ingredients and let me tell you Bob, it was delicious. Just like the original bread, it’s super easy to make. But the addition of the cheese, olives and tomatoes just takes it to a whole new level.
If you’ve tried the original recipe and decide to make this version, pipe up in the comments and let me know if you loved it as much as I did!
You’ll find the recipe below. I hope you like it as much as we do.
~Mavis
For more of my recipes, pop on over HERE.
No Knead Sun-Dried Tomato, Olive and Feta Bread
Ingredients
3 cups flour {I use all-purpose white flour}
1 teaspoons salt
1 teaspoon rapid rise yeast
1 1/2 cups warm water
1/3 cup Kalamata olives chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup Mediterranean seasoned feta cheese
Instructions
Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.
While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.
Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.
Tracy says
This looks delicious. Is this dutch oven dedicated to just baking bread?
Mavis Butterfield says
Nope. I use the pot for everything.
Nana says
You can tell it’s well loved♥️
Nana says
Plus I love all these added ingredients especially together. Can’t wait to try it out!
HeatherS says
This looks wonderful, but I don’t have a dutch oven. Is there another way to bake this?
Darlene says
I have not added the olives etc,, but have made the ‘no knead’ bread. I use s cast iron skillet. Works fine!
Norma Holland says
A cast iron skillet with a lid works.
Karla says
I used a soup pot and a cookie sheet for the lid. It worked fine
Krista says
This looks amazing! I love olives in almost anything, I can’t wait to try this!
Mrs. Chow says
I have to try this, ASAP!
Laura Z says
Thank you!
Earlene says
I will try and make this gluten free. On a special diet!
Gerri says
OMG! All my favorite food things and it looks so yummy!
Quick question here: How do I stop myself from eating the whole thing?!?!?
Oh! And when I do make it (most likely this weekend) I’m also going to use some of the bread to test run some home made croutons to add to my Greek salad….
Thx again Mavis.
Diana says
Question: Those look like green olives in the photo, but the recipe calls for Kalamata olives, which I think are brown, and I can’t seem to acquire a taste for them. Do you use green olives in the bread, and does it taste good? The rest of the recipe looks delicious.
Mavis Butterfield says
I picked up an assortment of Kalamata olives in the salad section of the store and just chopped them up and added them in. If you like green olives, use those, I bet they would be delicious.
Diana says
Thanks for the extra input on olives…and for the recipe. I finally made this bread last night. Used green olives. It’s delicious! The bread is packed with flavor; more than I was expecting. I’ll need to go ahead an make a second loaf. This one won’t last long.
Mavis Butterfield says
It’s so easy to make too!
Terri St. Cloud says
I was wondering about leaving the dough for so long with cheese in it? Could that be a problem? This sure sounds delicious!
Jolanda says
I’ve tried the recipy and added a bit of rosemary. Is came out great!
Thelma says
Just made this and loved it! Super easy and delicious! I didn’t have the herbed feta , only reg. but added some rosemary and basil. Will be making again very soon! 🙂
Mercedes says
Hello I made this and it turns delicious. However I had a bit of problem with the bottom. It came out very hará and thick. I was running out of cornmeal could that by the problem?
Mavis Butterfield says
Did you use cornmeal on the bottom of the pan? That helps prevent sticking and a thick bottom crust.
Susan says
Looks delicious but i don’t have an oven pot. Has anyone done this on a baking sheet without a lid? I have another no knead bread recipe that just uses the baking sheet. Thank you!
Jana says
I made a quick version of this yesterday (1/4 tsp yeast, hot water <130°,
with a 3-5 hr rise) and it was awesome! I can't wait to make it again with the 18 hr rise because I'm betting it would be even more flavorful!
Does anybody know if it can be divided into 2 loafs and what the bake time would be?
Tarey says
If it’s a fast rise yeast why does it need to sit out that long??
LP says
no kneading
Jake says
Can I use my instant pot to proof the bread instead of waiting overnight? Last time I did that I used the yogurt setting for 4 hours. Would that work for this recipe?
Becki says
This was so easy and delicious. I thought it would taste salty but it was perfect and my house smells wonderful!
Sean Kusmin says
I can’t wait to try this recipe. One question: should this be stored in the fridge after baking since it has the feta, or is it okay to leave at room temperature for a couple days?
Nancy says
Made this three ways some in many loaf pans, and one in the air fryer and took the rest and made a pizza crust. All the change I made was to use bobs red mills gluten free flour.
Candice says
Hi Nancy,
Did the Bobs gluten free work or was the bread dense?
Thank you
Rachael says
Hi! Looks delicious! I definitely want to make it, but only have active dry yeast, will that work?
Mavis Butterfield says
Yes, that is what I have used the last few times I’ve made it because it’s all I have right now too. 🙂
Cami says
If you use instant yeast how long should you have it rise for? So excited to try!!
Ash says
Brand new to Dutch oven breads. I have seen a lot of recipes cook with parchment. Is the cornmeal in place of the parchment ?
Mavis Butterfield says
Sometimes I use cornmeal, sometimes I don’t {and it doesn’t stick to the Dutch oven}. Parchment is a good idea too.
Beva says
I sit it on parchment paper( for final rest or proof) to help lift it down in the hot pot!! Can throw some cornmeal or flour on the bottom!
Jo-Anne says
That’s what I did, to avoid sticking and because I love cornmeal!
Susan N. says
How large is your Dutch Oven? Are the sun dried tomatoes from a jar?
Mavis Butterfield says
5 quart Dutch oven. Tomatoes were sundried and stored in a zip baggie.
Gloria says
My dough has doubled in about 3 hours. Should it really go for 12-18 hours?
Mavis Butterfield says
Yes.
Irene says
Hi!
Question: Does the oven stay at 450 F for the 45 minute cooking time?
Thanks!
PS: can’t wait to try it
Lori says
Just made. Dough was VERY sticky. I had to use a lot of flour just to get it in a ball. Getting ready to bake. I hope I didn’t do something wrong. I reread the recipe and did exactly what was written.
Mavis Butterfield says
Dough should be VERY sticky. 🙂
Jenna says
How does this store? Does it need refrigerated because of the cheese?
Joanne Gosselin says
This was so easy to make and the smell in the house is awesome. Can’t wait to try it.
Tina says
Hi,
Thank you for sharing this recipe. I have only active dry yeast How much of it should I use?
Thank you
Liz says
This recipe has been on my radar for a couple weeks now and I finally put it together last evening for the lengthy rising time. I worked from home today so was able to pop it into the oven early this afternoon.
I’ve tried a couple of other renditions of this recipe but my family thinks this twist is the best! So delicious and visually attractive with tantalizing aromas during the baking time .
Kirsten says
Regarding Sun Dried tomatoes- I have the type in oil. Should I rinse them or is the oil ok to go in the recipe?
Amanda says
I used the tomatoes in oil, and it came out perfectly!
Amanda says
This recipe was so great. I made two loaves and actually let sit for almost 20 hours covered at room temperature and the cooked back to back. This is amazing dipped in olive oil. So good and so crusty.
Also, did not have cornmeal, flour worked just as well.
LP says
Just took the bread out of the oven. Made per recipe – no adjustments. Tastes wonderful. Thank you for sharing!
Wayne says
I love, love, love this recipe. We’ve made sweet (raisin & cinnamon) and savoury with anything from garlic, onion, cheddar cheese, scallions, sun dried tomatoes, olives, jalapeño pepper, you name it. Every loaf is a new adventure. We will put grated on the top as it goes into the oven and it always delights us. Mmmm!!
Yamuna says
Will try this tonight to make it tomorrow . Lot of hints from replies. Thanks for this amazing recipe .
Joan says
Love this recipe. I line my pot with parchment paper instead of using the cornmeal.
Paul says
I use a paper plate sprayed with PAM. Roll the dough out of the bowl with a rubber spatula onto the paper plate that is in a skillet the same size as my Dutch oven, cover and let sit while my pellet grill get the lid on dutch oven to 450, put paper plate and dough in dutch oven 30 min. then 15 min. with lid off.
Amonnè says
Can this be made into bread roles? Looks very yummy
Jimi says
Going to give this a try in my (first) new Dutch oven. Was wondering if it is possible to make dough ahead and freeze for later?
Vanessa says
This looks incredible and I definitely plan to try this soon! I want to do the 18hrs wait time but, can feta sit out that long in the bread dough?
Lisa says
Good question! Did you try it? I just made it with everything but the feta in my cast iron Dutch oven and it’s delicious! You’ve got me wondering about the feta though…
Elaine says
Just made this. Didn’t have the olives so used capers for a similar briny flavor. Really good! Will make it again with olives.
Kristy Dodge says
Hi Mavis,
Can’t wait to add this to my “no knead” collection. We love Mediterranean flavors. Any problem or changes needed for half AP and half wheat …and adding a few nuts of some kind? What kind would you recommend?
Thanks,
Kristy
Angela says
I accidentally left this out for over 24 . I assume it’s no good. But it’s in the oven now