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!
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 larger with this recipe. Steer away from dark larger; 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.
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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 in three varieties of olives and some fresh rosemary for a cozy flavor profile. I used a basic light larger because it yields a milder flavor than dark larger.
Be sure to use bread flour with this recipe. You need those extra gluten proteins to aid in the no-knead process.
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.
Rosemary Olive Beer Bread
- 3 and 1/2 cups bread flour
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 tablespoon freshly chopped rosemary
- 1 (2 and 1/4 ounce) can sliced black olives, drained
- 1/2 cup stuffed green olives, sliced in half
- 3/4 cup pitted Kalamata olives, sliced in thirds
- 1 tablespoon olive oil
- 1 (12-ounce) bottle beer, (any basic larger will do)
- 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.
- Cover the bowl with plastic wrap and let it set on the counter overnight, 8-18 hours.
- 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.
- 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.
- 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.