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There’s nothing like baking homemade bread, especially when there’s no kneading involved. You heard right! This recipe for Rosemary Olive Beer Bread is delicious and simply knead-free. The beer lends a distinctive flavor and is complemented with three different varieties of olives. Enjoy this delicious bread with your favorite soup or alone with butter!

overhead view of rosemary olive beer bread

Rosemary Olive Beer Bread recipe highlights:

This is not a recipe for someone in a hurry! Because this bread is no-knead, it requires an overnight rise. Plan ahead so you are prepared to let the bread rest for at least 8 hours, although 18 hours is preferred.

Use any basic lager with this recipe. Steer away from dark lager; lighter ones complement the olives best.

This bread recipe is baked in a dutch oven which helps keep the inside moist and tender while giving the exterior and crunchy crust.

This bread could also be made in the slow cooker! See this slow cooker bread recipe to learn how.

side view of rosemary olive beer bread sliced

This is an absolute no-fail, no-knead yeast bread recipe. One that you will thoroughly enjoy. Successfully baking yeast bread at home is one of the most rewarding experiences.

Watching it rise with the aroma of yeast, the scent of homemade bread lingering through the air, and enjoying a warm slice with butter or comforting soup, it’s truly pleasurable.

Here I’ve taken a basic beer bread and turned it into a no-knead yeast bread. I’ve added three varieties of olives and some fresh rosemary for a cozy flavor profile. I used a basic light lager because it yields a milder flavor than dark lager.

Be sure to use bread flour with this recipe. You need those extra gluten proteins to aid in the no-knead process.

closeup of slices of rosemary olive beer bread

This beer bread requires two rises. The first rise is an overnight rise between 8 to 18 hours. This long slow rise is needed in order for the gluten to develop. This process is what makes the recipe no-knead.

After this long rise, you’ll turn the dough out, flatten it, and fold it over onto itself. Shape the folded dough into a ball and place it in a lightly greased bowl to rise for the second time.

The second rise is shorter and only requires about an hour. Then it’s ready to bake. Be prepared for the delicious aroma that is about to fill the air!

This tender, crisp rosemary olive beer bread is one you need to bake! It’s an easy no fail recipe that you and your family are sure to enjoy.

For more delicious bread recipes, try this cinnamon raisin bread or this best ever banana bread.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

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side view of rosemary olive beer bread sliced

Rosemary Olive Beer Bread

Yield: 10 servings
Prep Time: 9 hours 15 minutes
Cook Time: 35 minutes
Total Time: 9 hours 50 minutes

There’s nothing like baking homemade bread, especially when there’s no kneading involved. You heard right! This recipe for Rosemary Olive Beer Bread is delicious and simply knead-free. The beer lends a distinctive flavor and is complemented with three different varieties of olives. Enjoy this delicious bread with your favorite soup or alone with a butter!

Ingredients

  • 3 ½ cups (455g) bread flour
  • 1 ½ teaspoons salt
  • ¼ teaspoon instant yeast
  • 1 tablespoon freshly chopped rosemary
  • 2 ¼ ounce (64g) can sliced black olives, drained
  • ½ cup (90g)stuffed green olives, sliced in half
  • ¾ cup (135) pitted Kalamata olives, sliced in thirds
  • 1 tablespoon olive oil
  • 12-ounce (354g) bottle beer, (any basic lager will do)

Instructions

  1. In a large bowl, combine the flour, salt, yeast, and rosemary. Stir with a whisk. Add the olives and olive oil; stir to combine. Slowly pour in the beer. Stir with a wooden spoon until well blended and the dough forms into a ball.
  2. Cover the bowl with plastic wrap and let it set on the counter overnight, 8-18 hours.
  3. Turn the dough out onto a lightly floured surface. With well-floured hands, flatten the dough into a 9-inch circle, then fold it over onto itself and shape it into a ball. Place the dough into a lightly greased bowl that is smaller that the dutch oven you plan to bake it in. Cover the bowl with a tea towel and let rise for 1 hour or until doubled in size.
  4. Position the oven rack to the lower third of the oven and set a 4.5-quart dutch oven on the rack. Preheat the oven to 450ºF. Remove the dutch oven from the oven and carefully place the dough inside. Place the lid on the dutch oven and return it to the oven.
  5. Bake for 30 minutes. Remove the lid from the dutch oven and bake for an additional 5 minutes. Turn the bread out of the dutch oven and place it on a wire rack to cool completely.
Nutrition Information:
Yield: 10
Amount Per Serving: Calories: 299

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Adapted from No Knead Bread Central.

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36 Comments

  1. Harry Judson says:

    I only have a 6 quart Dutch oven. Will that work with this bread recipe?
    Thank you.
    Harry

    1. That should be fine. The bread may spread a little in a larger pan but it will still taste delicious.

  2. Carol Weber says:

    Do you have a video of you making this bread? I’m trying to envision taken a ball of dough that’s been raising for an hour and somehow manhandling it into a hot Dutch oven with losing all the rise that it’s achieved. I do the basic version of this bread that showed up ten years or more ago, but you just literally dump the dough into the hot Dutch oven in that version; is that what you do here with this recipe?

    1. I don’t have a video for this recipe but if you are concerned, you can always let it rise on parchment paper then transfer the dough into the Dutch oven by using the parchment paper as a sling. I usually just pick the ball of dough up and set it inside Dutch oven. It’s never been an issue.

  3. Altin Cenaliu says:

    Hello, As we are in Europe I dont know if you could add grams and mililiters on your recipes.
    Thank you

    1. I have metric measurements on most of my recipes. And I’m still trying to update older recipes to include these measurements. It’s a slow process.

  4. This is probably stated somewhere–but I can’t seem to find the answer. Am I understanding that the dough is left in the bowl, and the whole thing is placed into the Dutch oven to bake?

  5. Marianne Perino says:

    This sounds delicious! Do you think I could substitute some all all the bread flour with whole wheat bread flour?

    1. I’ve actually never used whole wheat bread flour so I’m not sure how it will turn out. It’s worth a try though.

  6. This bread looks mouthwatering. I like the topping on it. Can we add some spies as well?

  7. I love easy recipes, especially when they turn out to be something my whole family loves!. This one also looks tasty and i hope me and my whole family will definitely love this. I’ll try this for sure .

  8. this sounds and looks so amazing and I want to make it immediately – only I don’t have a Dutch oven and can’t possibly afford it (poor student here). Would it be possible to bake this in a normal baking tin? Or would it become dry?

    1. Eeek, Mrs. John. I wish I could answer this for you. I’ve not made this recipe in a normal baking pan so it is hard for me to say if it would still turn out okay. Do you have a casserole dish with a lid that is oven safe? Or two pots, using one as a lid, that are oven safe? That could be an alternative.

    1. I hope you do make it, Stacey! You will definitely love it!