🍞 No-Knead Pot Bread
This No-Knead Pot Bread is a rustic Dutch-oven loaf with a flour-dusted crust and a tender crumb. Mix the dough in one bowl, let time do the work, then bake it in a hot pot. Extra-virgin olive oil keeps it in Mediterranean territory.
I love how little handling this needs. Stir, cover, wait, and bake. A sticky dough is what gives you that split, blistered top from the photo. 🌿
Jump to Recipe ↓ 🍞
Why You’ll Love This Loaf 🌿
- 🍞 No kneading
- 🍲 Bakes in a covered pot
- 🫒 Extra-virgin olive oil in the dough
- 🧂 Simple pantry ingredients
- ⏳ Overnight rise does the work
- 🍽️ Tear it and dip it in olive oil
- 🌿 Anti-inflammatory Mediterranean table bread
Why This Loaf Fits an Anti-Inflammatory Mediterranean Plate
This is a pot bread for the table, not a sweet bakery loaf. Flour, water, salt, yeast, and extra-virgin olive oil. Serve it with soup, salad, cheese, or a dish of oil and herbs. The long rise builds flavor without extra sugar.
The dough should look wet and shaggy. That moisture is what steams inside the pot and gives you the crust in the photo. Do not add handfuls of extra flour.
Frequently Asked Questions ❓
What pot should I use? 🍲
A 4- to 6-quart Dutch oven or any heavy pot with a lid that can go in a 450°F oven. Preheat the pot so the loaf jumps in the heat.
Can I speed up the rise? ⏱️
A warm room shortens it to about 8 hours. Overnight, 12–18 hours, gives better flavor and the look in the photo.
Do I have to score the top? ✂️
A shallow cross helps it open like the photo. If you skip it, the loaf will still split on its own.
Can I use whole-wheat flour? 🌾
Swap up to 1 cup of the white flour for whole-wheat. Add 1–2 extra tablespoons of water if the dough looks stiff.
🍞 No-Knead Pot Bread
Ingredients 🛒
- 3 cups (390 g) bread flour or all-purpose flour, plus more for dusting
- 1¼ teaspoons sea salt
- ½ teaspoon instant yeast
- 1½ cups (355 ml) warm water
- 2 tablespoons extra-virgin olive oil
Instructions 👩🍳
- In a large bowl, mix the flour, salt, and yeast. Stir in the water and olive oil until no dry flour remains. The dough will be sticky and shaggy.
- Cover the bowl and let it rise at room temperature until doubled and bubbly, 12–18 hours.
- Turn the dough onto a floured counter. Fold the edges toward the center a few times to make a rough ball. Dust the top with flour. Cover and rest 30 minutes while you heat the oven.
- Set a Dutch oven with its lid in the oven and heat to 450°F (230°C) for 30 minutes.
- Carefully turn the dough into the hot pot, seam-side down. Dust with a little more flour and cut a shallow cross on top. Cover and bake 30 minutes. Remove the lid and bake 12–15 minutes more, until the crust is deep golden. Cool at least 30 minutes before slicing.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 160 |
| Protein | 5g |
| Net carbohydrates | 28g |
| Total carbohydrates | 30g |
| Fiber | 2g |
| Total fat | 3g |
| Sodium | 290mg |
Estimates based on an olive-oil no-knead loaf. Exact numbers vary with flour brand and slice size.
Notes & Tips 💡
- A wet dough bakes up lighter than a stiff one. Flour your hands, not the whole bowl.
- Use oven mitts when you move the hot pot. It is as hot as the oven.
- Extra-virgin olive oil in the dough is the Mediterranean fat in this loaf.
- If the bottom browns too fast, set the pot on a higher rack for the uncovered bake.
- This is best the day it is baked, still a little warm, with more olive oil on the side.
This No-Knead Pot Bread is crusty, simple, and built for the table. A loaf with flour, time, and olive oil. 🍞🫒
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
